SLICING KNIFE. Mercer, Dexter, Messermeister or Victorinox?


 
Mike-GA

Mike-GA

TVWBB Pro
What do you think of these?

I’m kicking around the idea of upping my game for Slicing Briskets, Turkey, Ham, etc. I like the idea of NSF certification not because they are lookers but because easy to clean, utilitarian, good quality, and easy on pocket.


Mercer: 11” Millennia M23011

Mercer 11in Millennia M23011 .jpg



Dexter Russell: 12” Granton

Dexter Russell 12in Granton.jpg

https://www.amazon.com/gp/product/B07F1DKY25/?tag=tvwb-20


Messermeister: 12” Pro Series

Messermeister 12in Pro Series.webp

www.academy.com

Messermeister Pro Series 12 in Round-Tip Kullens Slicer | Academy

Make clean, precise cuts through meat using the Messermeister Pro Series 12 in Round-Tip Kullens Slicer. This knife slices through ham, brisket and turkey with just...
www.academy.com www.academy.com


Victorinox: 12” Fibrox Pro 5.4723.30

Victorinox 12in Granton Fibrox Pro.jpg

Amazon.com: Victorinox 12 Inch Slicing Knife | High Carbon Stainless Steel Granton Blade For Efficient Slicing, Fibrox Pro Handle: Home & Kitchen

Online shopping for Kitchen Knives & Accessories from a great selection of Cutlery Sets, Specialty Knives, Sharpeners, Cutting Boards, & more at everyday low prices.
www.amazon.com
 
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Once again, I own the bottom knife! Bought it six years ago, as well. Love it!

Again - these are all 15 degree knives.

I would not get the 11" knife. I once bought a 10" one and gave it away because it was just too short. I would prefer a 14" to be honest, but the longer they are, the harder they are to store.

My Victorinox above is scary sharp, and I keep it razor sharp. It's actually dangerous. You have to be careful with it. I carefully hone it after each use. I have never actually sharpened it because if you are careful, all it needs is to be honed.

Again, I would not use it around bone. I would not slice a turkey with it. It's wonderful for briskets though. Christmas boneless ribeye roast? Absolutely. I actually plan on doing a brisket this weekend! And I will slice on a wood cutting board. I would not use a plastic board.

There is also the argument about whether you want a smooth blade or a serrated blade. There's even a thing called a scalloped blade. The serrated is what you might prefer - to get through the tough thick bark of a nice smoked brisket, but I think the smooth edge is better for actual slicing. I will sometimes use my bread knife to get through the initial cut through the bark, then finish with the smooth edged knife.
 
Mark_E said:
Once again, I own the bottom knife! Bought it six years ago, as well. Love it!

Again - these are all 15 degree knives.

I would not get the 11" knife. I once bought a 10" one and gave it away because it was just too short. I would prefer a 14" to be honest, but the longer they are, the harder they are to store.

My Victorinox above is scary sharp, and I keep it razor sharp. It's actually dangerous. You have to be careful with it. I carefully hone it after each use. I have never actually sharpened it because if you are careful, all it needs is to be honed.

Again, I would not use it around bone. I would not slice a turkey with it. It's wonderful for briskets though. Christmas boneless ribeye roast? Absolutely. I actually plan on doing a brisket this weekend! And I will slice on a wood cutting board. I would not use a plastic board.

There is also the argument about whether you want a smooth blade or a serrated blade. There's even a thing called a scalloped blade. The serrated is what you might prefer - to get through the tough thick bark of a nice smoked brisket, but I think the smooth edge is better for actual slicing. I will sometimes use my bread knife to get through the initial cut through the bark, then finish with the smooth edged knife.
Click to expand...
On my last cook, I used a bread knife with large serrations (maybe scalloped?) which tore up my beautiful Brisket. It slightly deflated the AWE of the unveil in front of family/friends. Great bread knife but time for a dedicated slicer knife.

I was thinking of getting something around $30-40 since this is a hobby. They range from $22 for Mercer to $65 for the Victorinox which would be on the reach end. They are all designed for the food industry, look similar, and all seem to be pro quality but with different steel. I was leaning towards a 12" because I thought it might be a big enough to do briskets while still being easy enough to store. I may consider a 14" if it's that much better.
 
timothy said:
I have the Dexter Russell 12" Granton. Bought it for brisket but works great for slicing bacon cold.
I've had it for about 5 years.
Click to expand...
I especially like the fact the Dexters are made in the USA. Great longevity like @Mark_E experience with his V'nox. Makes the decision difficult.
 
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Aaron Franklin uses the Dexter scalloped in his videos - note Chris’ Amazon link is broken and I notified him
Chris Allingham

Thread 'Aaron Franklin's Favorite Brisket Slicing Knife'

In his book Franklin Barbecue: A Meat-Smoking Manifesto, Aaron Franklin says his favorite knife for slicing brisket is the Dexter 13463 S140-12SC 12-Inch Scalloped Roast Slicer Knife.

I just got one, and it's bigger than any knife I've got. It's not a fancy knife. I'm looking forward to trying it on another brisket next week.


Edit: He sells a Dexter with his logo but offers a Messermeister blade guard
shop.franklinbbq.com

12 inch Franklin Barbecue Slicer Knife

Made in the USA since 1818, this knife is Aaron Franklin’s go-to knife when slicing brisket, turkey, and almost any barbecued meat. Knife Guard (optional) is made of a solid, plastic design with a soft, non-scratch interior lining. The knife guard will keep your knives blade clean and sharp.
shop.franklinbbq.com shop.franklinbbq.com

I got the Dexter from Amazon and the seller accidentally sent me two… ymmv
 
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If you’re slicing at the table and want something more presentable… I noticed this on sale for $99 with Japanese VG-10 steel

cutleryandmore.com

Yaxell Mon Chef's Knife - 10" with Sheath

The Yaxell Mon Chef's Knife is designed for slicing, dicing, and chopping a full range of fruits, vegetables, and more. With its curved belly, the Chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince. Constructed from 3-layer Japanese Cobalt Molybdenum...
cutleryandmore.com cutleryandmore.com
 
R Chin said:
Aaron Franklin uses the Dexter scalloped in his videos - note Chris’ Amazon link is broken and I notified him
Chris Allingham

Thread 'Aaron Franklin's Favorite Brisket Slicing Knife'

In his book Franklin Barbecue: A Meat-Smoking Manifesto, Aaron Franklin says his favorite knife for slicing brisket is the Dexter 13463 S140-12SC 12-Inch Scalloped Roast Slicer Knife.

I just got one, and it's bigger than any knife I've got. It's not a fancy knife. I'm looking forward to trying it on another brisket next week.


But sells Messermeister in his online store
shop.franklinbbq.com

12 inch Franklin Barbecue Slicer Knife

Made in the USA since 1818, this knife is Aaron Franklin’s go-to knife when slicing brisket, turkey, and almost any barbecued meat. Knife Guard (optional) is made of a solid, plastic design with a soft, non-scratch interior lining. The knife guard will keep your knives blade clean and sharp.
shop.franklinbbq.com shop.franklinbbq.com

I got the Dexter from Amazon and the seller accidentally sent me two… ymmv
Click to expand...
Lucky you got 2! Looks like the Dexter has good backing too.
 
R Chin said:
If you’re slicing at the table and want something more presentable… I noticed this on sale for $99 with Japanese VG-10 steel

cutleryandmore.com

Yaxell Mon Chef's Knife - 10" with Sheath

The Yaxell Mon Chef's Knife is designed for slicing, dicing, and chopping a full range of fruits, vegetables, and more. With its curved belly, the Chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince. Constructed from 3-layer Japanese Cobalt Molybdenum...
cutleryandmore.com cutleryandmore.com
Click to expand...
That looks really nice. Great deal with sale price stacked with Labor Day coupon too.
 
R Chin said:
Aaron Franklin uses the Dexter scalloped in his videos - note Chris’ Amazon link is broken and I notified him
Chris Allingham

Thread 'Aaron Franklin's Favorite Brisket Slicing Knife'

In his book Franklin Barbecue: A Meat-Smoking Manifesto, Aaron Franklin says his favorite knife for slicing brisket is the Dexter 13463 S140-12SC 12-Inch Scalloped Roast Slicer Knife.

I just got one, and it's bigger than any knife I've got. It's not a fancy knife. I'm looking forward to trying it on another brisket next week.


But sells Messermeister in his online store
shop.franklinbbq.com

12 inch Franklin Barbecue Slicer Knife

Made in the USA since 1818, this knife is Aaron Franklin’s go-to knife when slicing brisket, turkey, and almost any barbecued meat. Knife Guard (optional) is made of a solid, plastic design with a soft, non-scratch interior lining. The knife guard will keep your knives blade clean and sharp.
shop.franklinbbq.com shop.franklinbbq.com

I got the Dexter from Amazon and the seller accidentally sent me two… ymmv
Click to expand...
I own this one as well....had it for years and it works great
 
I have a Mercer slicer, albeit a slightly longer model:

www.webstaurantstore.com

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 www.webstaurantstore.com

Apparently a bit of a bargain at $34 each right now (watch out for S&H.)

I am quite happy with mine.
 
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