BBQ Brisket-cutting knife

[sgt1372]

I do a lot of BBQing and i second the Victorinox Forschner slicing knife. I have the 12 inch and it does a great job.

Since the thread's been resurrected, I'd 2nd this recommendation for the Victorinox Forschner.

I use the 14" serrated slicer (40642) to thinly slice everything from tri-tip to ham to pork shoulder to corned beef to brisket. The longer length is particularly useful for brisket.

 

[Drop bear]

Time travel back to the 70s and get an electric carving knife.

 

[cbach8tw]

Time travel back to the 70s and get an electric carving knife.

And win a free set of Ginsu steak knives. I think it is ok as long as it is relevant ( or revenant ) today and if anything new can be added.

 

[Drop bear]

And win a free set of Ginsu steak knives. I think it is ok as long as it is relevant ( or revenant ) today and if anything new can be added.

I did have a look. They still exist. And are all lithium battery technology these days.

 

[Murphy Slaw]

Now I want to put a brisket on my Traeger.

It's been a while due to all this ice....

 

[zippifish]

Been using this Victorinox going on 8-9yrs now other than honing it's stayed sharp.

 

[Cedar_5]

Been using this Victorinox going on 8-9yrs now other than honing it's stayed sharp.

Which model is that? Maybe the 12" Granton? I haven't yet found the 40642 on Amazon, but I've seen others that look like this.

 

[sgt1372]

I haven't yet found the 40642 on Amazon, but I've seen others that look like this.

Here's one site that says that it still has the 40642 in stock, get it while you can:

Forschner Victorinox 14" Slicer #40642

 

[POCEH KOCEB]

Agree 100% with using a longer knife. You want the knife optimally to extend past the meat a few inches in both directions. You want to make the cut in as few "swipes" as possible, to keep all those delicious juices in the meat and not on the cutting board.

This. ^
Serrated Victorinox or longer Dexter are also very good options.
Restaurant Depo have excellent selection of inexpensive butcher/kitchen knives, $20-$30 range.


Shorter knife for trimming:

And this is what I always use for cutting, razor sharp and long, for me, works very well.

This is a joke, it worked, but I wouldn't repeat it it's obviously not the right tool for the job.

 

[zippifish]

Which model is that? Maybe the 12" Granton? I haven't yet found the 40642 on Amazon, but I've seen others that look like this.

Correct

 

[sodak]

My brisket knife is a "Victorinox 12 inch Granton Edge with Fibrox Handle". No serrations. It cuts perfectly, even my non-knife wife loves it.

 

[Richard338]

12.5" cimeter in Magnacut at 63 HRC. Only 0.1" at the spine, it glides through meat.

 

[Cedar_5]

Here's one site that says that it still has the 40642 in stock, get it while you can:

Forschner Victorinox 14" Slicer #40642

Got it, along with another knife (free shipping - got take full advantage of it). Thanks!

 

[Cementite]

Kind of off-topic, but I recently saw a video of Japanese folks cutting up big bluefin tuna with these special tuna-shaped knives...they go right through bone and seem to hold up just fine. Looks like they might work nicely for brisket, too. They look like really cool knives that can take some abuse.

I fish for tuna and have cut up some big BFT occasionally, so I'm thinking of trying to blacksmith one of those tuna knives out of some 5160 spring steel I have...

 

[sgt1372]

Kind of off-topic, but I saw a video of Japanese folks cutting up big bluefin tuna with these special tuna-shaped knives...they go right through bone and seem to hold up just fine. Looks like they might work nicely for brisket, too. They look like really cool knives that can take some abuse.

Interesting. The knife looks like an extra large ulu and the guy uses it like a cleaver.

I once bought a tuna off a boat in Half Moon Bay in order to make some sashimi for myself. Never tried breaking down a tuna before and it has a "skin" that is as tough as armor. Ended up using a hacksaw to break it down into sections that I could actually cut with a knife.

 

[sgt1372]

Got it, along with another knife (free shipping - got take full advantage of it). Thanks!

I'm tempted to buy another (just to have a 2nd in reserve). They also have an offset slicer that I'm interested in buying too.

 

[Zornhau]

Simple question, obvious answer. The one kitchen knife to rule them all.

 

[Cementite]

Never tried breaking down a tuna before and it has a "skin" that is as tough as armor. Ended up using a hacksaw to break it down into sections that I could actually cut with a knife.

I usually peel up a corner of the skin (like peeling a label off a beer bottle), then grab it with pliers and pull it off.

You can also (after blocking out big hunks) put the skin side down on your cutting board/plywood, and run a long fillet knife down between the skin/connective tissue and meat...