Knife for Brisket Slicing

[Jeff Boudman]

I have some really good chefs knives but they aren’t long enough and thin enough to slice brisket.
Now that I’m cooking more brisket I want to find a knife that is great for brisket.
Thanks, Jeff

 

[Grant Cunningham]

The Dexter-Russell S140-12GE-PCP is pretty much the standard.

 

[BFletcher]

I'm not a knife expert but this is what I've been using since 2016: https://www.amazon.com/gp/product/B0000CFDB9/?tag=tvwb-20

 

[Joe T Gomez]

Pick up dexter- Russell 12” keeps a sharp edge

 

[JimK]

I'm not a knife expert but this is what I've been using since 2016: https://www.amazon.com/gp/product/B0000CFDB9/?tag=tvwb-20

I've got the same one - great slicer.

 

[Lynn Dollar]

Just get a serrated bread knife

 

[Shane - glitchy]

I have both of these, the second is obviously nicer, but the first works just fine. The reason I got the second is I scored it at less than half current price:

https://www.amazon.com/gp/product/B000PS1HRM/?tag=tvwb-20

https://www.amazon.com/gp/product/B01LWK7VIU/?tag=tvwb-20

 

[Bruno]

You can’t go wrong with the victorinox it’s a great brisket knife.

 

[Mark Silver]

I have both of these, the second is obviously nicer, but the first works just fine. The reason I got the second is I scored it at less than half current price:

https://www.amazon.com/gp/product/B000PS1HRM/?tag=tvwb-20

https://www.amazon.com/gp/product/B01LWK7VIU/?tag=tvwb-20

I also have the the first one. I keep it sharp and it’s been great for brisket and tri-tip. I also have a long serrated knife, too, but it tears up the meat.

 

[Timothy F. Lewis]

I prefer the straight blade with “Cullens” over a serrated blade, I found more “tear out” with the serrated blade. I picked up a “Cutluxe” granton edge 14” from Amazon as a daily deal a couple of years ago. It’s really nice.
Sorry Lynn, just my preference. I have the Forschner serrated bread knife for bread and it is fabulous. I had considered the big Dexter scimitar but, the big sweep won’t fit in my blocks. The straight shape is working for me very well.

 

[Chris Allingham]

The Dexter-Russell S140-12GE-PCP is pretty much the standard.

The Dexter is the inexpensive knife that Aaron Franklin recommends in his popular barbecue book. It's been hard to get ahold of in recent months, but here's the link:

Amazon.com: Dexter-Russell 12" Scalloped Slicer, S140-12SC-PCP, SANI-SAFE Series : Home & Kitchen

Buy Dexter-Russell 12" Scalloped Slicer, S140-12SC-PCP, SANI-SAFE Series: Mandolines & Slicers - Amazon.com ✓ FREE DELIVERY possible on eligible purchases

www.amazon.com

 

[LMichaels]

I personally don't like serrated knives for slicing. I like my roast(s) to look "sliced" not "sawn"

 

[Lynn Dollar]

They take a bread knife, call it a brisket knife ............. and double the price

 

[Lynn Dollar]

On this page at the Dexter Russell site, they include the S-140 as a bread knife

https://www.dexterrussellcutlery.com/bread-knives/

And this looks like the same knife to me, only a lower price

https://www.amazon.com/dp/B00Q35EPWU/?tag=tvwb-20

 

[Jim Lampe]

this is the tool i use for brisket.
it's nice, i like it.

X50CrMoV15​

- German steel. Very stain resistant. Other than that not much to speak of. The cryptic X50CrMoV15 stands for 0.5% carbon, the other 15% is composed of 14% or 14.5% of Cr, some Mo and V. X in the name is a an indicator for high alloy steel, 0.5% C content means, by definition X50CrMoV15 isn't a high carbon steel, despite of some marketing claims. In fact it has less C content compared to 440C steel. However, it's plenty tough and resists corrosion well and it is a high alloy steel. If you don't want to bother maintaining your knives this is a good choice. Except for the low edge holding ability of course. In the end, you end up sharpening it a lot more often, so low maintenance statement is really arguable. Used by Wusthof, Victorinox and others in their high end knives. Ref - X50CrMoV15 Steel Composition. If you are interested, you can also read up on DIN And EN Steel Standards Naming Conventions.
Taken from this site.

 

[Mark Foreman]

I personally don't like serrated knives for slicing. I like my roast(s) to look "sliced" not "sawn"

Agreed. Don’t use a serrated knife to cut brisket. I use a Henkel PRO S 10 inch chefs knife. Blade is only 2.5 inches tall. No graton edge… added cost and I’m not convinced it helps that much.

 

[JKalchik]

I picked up a 14" kullenschliff/granton straight edge slicer a couple of years ago. Ah, here we go....

Mercer Culinary M13914 Millennia® 14" Granton Edge Slicer Knife

Guaranteed to slide through the tough outer skin of any fruit, vegetable, or meat, the Mercer Culinary M13914 Millennia® 14" granton edge slicer knife is a sturdy instrument for any task! Its granton edge features grooves that fill with fat and juices when cutting through meats, allowing more...

www.webstaurantstore.com

This has a crazy sharp edge, to the point that I won't let most people even pick it up, and it works really well. Credit to Webstaurantstore's customer service, when I asked about edge guards, they immediately said they don't have a good one for this knife, best bet is to go to Amazon.

 

[Chris Allingham]

I like my roast(s) to look "sliced" not "sawn"

Won't look sawn if used properly. Here's an example of brisket sliced at Franklin BBQ using the Dexter serrated knife when I visited in 2015.



Biggest problem is that most people "saw" meat with dull knives. The Dexter is wicked sharp. When a long slicing motion is used, results will be as shown above.

 

[Darren Lebner]

I'm not a knife expert but this is what I've been using since 2016: https://www.amazon.com/gp/product/B0000CFDB9/?tag=tvwb-20

Same here, since 2012.