What grind for meat slicing and BBQ knives

S

skillgannon

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Apr 27, 2009
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I'm going to try to make a prototype slicer bbq knife. It's not a knife that I have used much. Any advice for the grind and overall blade length/shape?

I don't want it to be to fragile since I'm afraid some people might go after some bones.
 
I think the shape is personal preference, I like something with a little upsweep at the tip.

For grind, thinner the better imo. Bones aren't a big deal when slicing like they are when chopping. Unless you think they'll actually try to go through them rather than around when they feel them.
 
I was at a BBQ place the other day and could see two knives in use. One was like a large Nakiri. Rectangular blade about 2.5" high and 8" long. That was for chopping. The other was more of a slicer. A long thin blade like a bread knife, with hollow grinds and large shallow serations.
 
i would use 1/16" or 5/64", 2" to 2 1/2" at the heel, FFG, 10 dps or less final, Rc 62-64, 8" to 10" cutting edge, 5" or so handle so your hand has many options depending on what you are cutting.
 
Depends, if slicing brisket, I use a 12-14” roast slicer type. General slicing and chopping the traditional bull nose butcher. Agree with thin but not too much flex. I keep a separate cheap knife and cleaver if working bones precook. Used to do a lot of sliced brisket and chopped pork. Mmmm smokerings
 
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Here is what I came up with. .130" 15n20 from Aldo. I'm still waiting for my oven so it just canola and my Atlas for heat treatment but I have gotten 62Rc in the past from 300 deg temper. This is next to a 12" chef. It should be about 1.25" at the heal. Man I love this steel. The next time he gets more I'm going to get a couple of big sheets. Unless I want thicker it really beats 1084 in my mind.

What about distal taper. I was going to leave it thicker but then I was thinking I could use it as a fillet as well. Any reason I want one or the other. That chef has full distal taper and I think I should have used thicker material at least. Its .095.
 
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