Looking for Decent Brisket Knife

Ditto on what Ron said, I'd recommend finding a local restaurant supply open to the public and seeing what they have in stock.

There are some extremely good deals at the ones I frequent but be cautious, you may end up with 1500' of aluminum foil or 100#'s of basmati rice... ask me how I know.

RMW
 
Thanks for all the suggestions - this is first I've heard of granton edge. Does it have advantages I will need?

Thanks
 
Webstaurant also has this VP 215 it was like the best purchase ever. Save cheese much better, sous vide like mad, marinate better, and defrost meat super fast.
 
When mentioning brisket, are we talking about pastrami?
When I used to make pastrami, i used a Victorinox that I originally bought for cutting wafer thin smoked salmon. It used to slice lovely thin pastrami too.

If it’s not pastrami, please excuse me.
 
The granton edge is designed to create an air pocket between the blade and the material being cut. Supposed to reduce friction, give a better release on the slice and reduce tearing in the stuff being sliced. Like most innovations who knows if it’s all that effective.

Rob
 
Mike,  About thirty years ago, my mother gave a long (maybe 14”?) serrated bread knife made by Chicago Cutlery.  I have used it for bread but it especially is useful for brisket.  I just looked it up and the company is still in business.  It’s not a pricy brand like Cutco or the German and Japanese brands, but it has held up well .

Speaking of brisket.....it’s time to get the Primo fired up !  [big grin]
 
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