How To Brisket Slicer question

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Justin W

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Jul 30, 2019
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Quick question on the geometry of a long brisket (bbq) slicer. Do you distal taper the blade?
I have AEB-L blanks at 62-63 RC and 0.063 inch thickness, 10 inch blade length. Just curious before I start grinding what the consensus is.
I could leave them full thickness and they would be like a light chopper. Or I could grind a distal taper and it would be a fine laser.
 
0.063= 1.6mm. Well , that would be laser if you manage to grind it distal taper..........To thin for that if you ask me , and unnecessary .
 
.063” is pretty thin on a long blade like a brisket slicer. Personally I’d be leery grinding in distal taper on something like that considering AEBL being prone to warping.
 
I've done a few brisket slicers recently in 1/16" stainless steel. I do taper the blade, but not very aggressively.
 
I have done 3" paring knives, 6" santokus and one 8" gyuto in this thickness before, all with distal tapers.

Some warping is expected, and as long as you switch sides it will warp back the other way. I do the majority of the removal on a simple jig. Tapers first left then right then blend freehand. Then rough bevels, left then right then blend freehand. So, I do a lot of alternating sides and I dunk in water every pass.

So far, only 1 santoku gave me trouble and all I had to do was shorten it by a half inch. Maybe I just got lucky but I am not scared to attempt it.
 
I've only smoked a few brisket slabs....on my weber smokey mountain
May I ask...are these for cutting off meat from the carcass, or just cleaning up and slicing cooked meat?

If it's just slicing, I'd say no taper
 
Justin W said:
I have done 3" paring knives, 6" santokus and one 8" gyuto in this thickness before, all with distal tapers.

Some warping is expected, and as long as you switch sides it will warp back the other way. I do the majority of the removal on a simple jig. Tapers first left then right then blend freehand. Then rough bevels, left then right then blend freehand. So, I do a lot of alternating sides and I dunk in water every pass.

So far, only 1 santoku gave me trouble and all I had to do was shorten it by a half inch. Maybe I just got lucky but I am not scared to attempt it.
Click to expand...
So you can grind distal taper from heel to tip on 10 inch blade and only 0.063 inch thick ? I would like to see that :thumbsup:
 
Natlek said:
So you can grind distal taper from heel to tip on 10 inch blade and only 0.063 inch thick ? I would like to see that :thumbsup:
Click to expand...
Well, 8" so far. I just finished it and I haven't taken pictures yet. I think I will try one slicer with a slight taper and see how it feels.
 
I'd leave it as is. its utility would increase a bunch. I dont know much though
 
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Three Competition Carvers. All three went to guys that compete in BBQ competitions:

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I've since gone away from the plunges but otherwise make em pretty much the same. I use.080 AEB-L
 
When I think meat slicer, I think straight blade. I usually call a curved meat blade a carver. Both will cut up a brisket. The slicer may do better at making sandwich slices.
I like a bit wider blade on a slicer, 1.5" to 2". This aids in picking up slices for plating and sandwich making. Like Justin, I go to a zero or near zero edge and then add the secondary bevel at 10° per side.
 
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