I need a new slicing knife and I'm leaning toward a 12" Dexter-Russel. They make a 12" Scalloped-blade Roast Slicer and a 12" Duo-Edge Roast Slicer. Pros and cons between those two types of blades and does anyone have experience (good or bad) with either of these models? Thanks in advance for your feedback.
Thanks for the info. I went back to my OP and added links to each model of knife and yours look very similar to the D-R Duo-Edge. I'll definitely take a close look at it.
Looking at your two candidates, I'd go with the Duo-Edge, if for nothing else it would be the easiest to sharpen and maintain. It is also best for slicing thin, I got mine for slicing bacon. Here is a read on that type of knife:
Welcome to the pit. I don’t have a slicer yet, but we have an 8†Victorinox chef’s knife that has become our go to. I plan on getting the Victorinox slicer soon.
I really like the Dexter knives. My slicer is one of their white handles aerated models. I like them because they are sharp but cheap enough to replace when needed. It does a great job slicing brisket and slicing bacon from slabs.
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