Slicing brisket -- what kind of knife do you use?
I usually use an electric knife, but I'm never happy with it. I'm thinking of shopping for a new knife to use for this purpose. What types of knives should I consider?
And a basic question -- what's the difference between a slicing knife and a carving knife? Thanks!
"what's the difference between a slicing knife and a carving knife?"
Generally a carving will be thicker and less flexible with a pointed tip, a slicer will be thinner, more flexible and rounded at the end.
That's not a slicer, mate. THIS is a slicer:
Ok, that might have worked better if I could write with an Australian accent. In any case, it works great on brisket, roasts, cold cuts, whatever. This is one case where size (length) does matter because one push and one pull will go through most everything and that means . And a Victorinox or Dexter-Russel slicer won't set you back $100-$300 like some fancy 9" Japanese knives.
If I were looking to get a specific slicing/carving knife, I'd probably get a nice Japanese-style slicer (called a sujihiki) like this one (at the bottom of the page):
http://www.japanesechefsknife.com/Pro...: 401px; HEIGHT: 233px
But really, for the past few years I've been using my Japanese-style chef knife:
For me, the key has been to use a sharp knife that has little resistance when cutting through the meat. The shorter blade height (edge to spine) of my gyuto, combined with a nice cutting edge, has made it better slicer than anything else I've used prior, including several (low quality) slicing/carving knives.
Throw out the electric knife, right now. Don't waste time.
Go to a kitchen store and have someone educate you about knives, then go home and think about what you've learn Keep in mind you don't have to have fancy handles-no restaurants do-just good blades, consider how you would use knives in your kitchen, and then go buy some good knives.And a good cutting board or several.(NOT glass, get wood, bamboo, or a brand called Epicurean)
re: Scary Bill
That electric knife long ago evolved into a single-use tool; it became the "brisket knife" and it just stayed that way. I happen to own some fairly decent knives and a good cutting board. And I also own a great yet very inexpensive (~$10) offset bread knife with a plastic handle, so I'm fully aware that I don't need a top-of-the-line knife for every purpose. The one I'd been considering for the brisket, even before I posted my question, was the Victorinox 12-inch Granton edge with a Fibrox handle, quite similar to the one ferret recommended above. I just thought I'd "ask around" before making my purchase.