I have looked at getting a slicer for some time. What length makes the most sense and would be easiest to work with? 10", 12", 14"? I am looking for something that would become my "go to" knife for cutting steaks, roasts, etc. You know, the one you always reach for. Not too long. Not too short.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I have both a 10" and a 12" Slicer. My preference is the 10" because of it is easier to handle and it has a stiffer blade. For most of my cooks the 10" is plenty long.
I have a 12 inch slicer, and it works well for bacon and brisket. You want to have enough length for a "slicing" action on the widest piece of meat you are going to cut, and to me 10" would be a little short on those two items, although fine on other cuts. I was not going to buy two $60 knives....
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> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
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> Thermoworks Thermapen Classic
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> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I can see why people might like a longer slicer if they often cook larger cuts like a full brisket. If I had a longer slicer as well as my 10", I think I'd still be reaching for the 10" knife first and only switching to the longer one if the 10" didn't work.
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