I don’t have a meat carving knife and wanted to ask for all of your opinions on what a good brand name would be? Thank you. If this has been covered previously, please forgive me.
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This is what I have and it is excellent for slicing briskets.
This one is also very popular and used by Aaron Franklin.
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This one is also excellent for trimming fat off meat and removing meat from bone.
Rapala4 Soft Grip Fillet / Single Stage Sharpener / Sheath https://a.co/d/jl3ebZ4Comment
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I use a big Granton edged slicer also. It’s useful for several slicing jobs and is easy to keep scarily sharp.Comment
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Maybe the best bang for the buck . . .
Victorinox Swiss Classic Carving Knife in black - 6.8003.19BComment
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Carving what? As you can see from the posts above, there is a specific design that is favored for slicing briskets and large boneless chunks of meat like prime rib and turkey breast. Other times carving means cutting up fowl with tight spaces and bones. Or other cuts with bones that must be navigated around. Each job requires a different knife geometry than what suits a boneless cut like brisket. Many knives of various designs are often called carving knives. Tell us what you want to carve up and we can get more specific about our suggestions. Hope that helps.Comment
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For brisket and roasts and such I use a Dalstrong ShoGun SlicerComment
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Dewesq55 I have the gladiator bull nose breaking knife I use for breaking down subprimals, also a good blade.
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I like my Granton slicer. Everyone and their brother tries to copy the design but they don't get the dimples right.
I also have the Franklin approved brisket knife, which is great.Comment
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I have the Victorinox slicer as well.
For many of us there’s no real need to go all out expensive for this type of knife. My chefs knife, my paring knife, those get used daily. My slicer gets used a dozen times a year, at most. Get one with a good blade and a cheap handle for a low cost.Comment
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Hi Westgordonfn. Well, if it is brisket you want to carve up, you got some great suggestions above. I favor any of the long slicers with the Granton dimples. Like the Mercer and Dexter mentioned above. They are brands that cater to the restaurant trade so you get a lot of value and performance for your money.Comment
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Thank you everyone and hope each of you has a very Merry Christmas!!!Comment
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My mother got me this for my Birthday back in January. I love it and it’s still as sharp as when I first got it.
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I am also in the market for one of these. I am looking at the Victrinox and have seen one with the black plastic handle and one with Maple handle. I just can't work out if there is any difference in the blade on them. Not even the shops that sell them seem to be able to work it out.
My friend has a Dalstrong that looks amazing (I think it is the same as ssandy_561 has). Unfortunately they are prohibitively expensive in Sweden.
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I've got the Victrinox slicing knife (similar in shape to the dalstrong listed above). Love it. It's super sharp. Like, almost scarry sharp. I call it 'the lightsaber.' mine is the one with the cheap, plastic handle. I've actually got a few Victrinox knives with that handle. At first, I didn't like it. Thought it felt cheap. But, they actually have great grip. I've cut turkeys, chickens, etc before with slick, greasy hands with those knives and had no issue with the handles slipping away from me -
This is the one I have looked at
Sorry about the Swedish, but hopefully you should be able to see if it is the same as yours.
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Tomaron I also have the same Victorinox as Grillin Dad, with the black "sponge" handle. It is a great slicer. I also have their boning and filet knives with the same construction. Very durable. I cannot say whether the one you linked to has the same blade material. On the US Amazon site, the Rosewood handle slicers are either called a "salmon slicer" or do not have the Granton style blade.
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