I just purchased a 14" Mercer slicer from Amazon to use as a brisket knife. Reasonably priced, but I like the blade. Many brisket knifes are serrated, but I wanted a smooth edge as this one is gonna double as a salmon knife also. And the reason I chose one with a plastic handle is that a friend of mine is making knifes for a hobby, so he's gonna cut off the plastic handle and custom build a wooden handle for me.
What do you all think? Do you prefer smooth edges or a serrated knife when slicing briskets?
Either way, I'll take some photos and report back when my buddy is done with it.
I have a Victorinox slicer that looks similar to yours. Mine has a 14 inch blade and just under 20 inches in total length. I use it way more than you would think. I originally purchased for brisket but it does extremely well on any larger cut of meat. Mine has a Fibrox plastic handle and I find that even when it gets a tad greasy it is still secure in my hand. If you change the handle make sure it will still have good grip when wet. I've never tried a serrated knife on any meat so can't comment on how they work but the smooth edge of mine is a joy to use.
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Non-serrated for sure. Especially if it’s going to be used for anything else.
(I’m not big on serrated knives with any meat.)
I have that one, along with an Icel and a Dalstrong.
The first two are stamped, but given their price...and realistically how often they’re used...they’re quite capable.
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I have the victorinox in the same style and love it. It’s perfect for brisket being 14†and like you, I do not care for serrated edges for meat - I don’t want tearing cuts, I like the clean cutting style.
You will enjoy it, especially after you get the custom handle!
texastweeter ….my wife cooks!?!?!?....news to me....
I'm not 40lbs over weight from her cookin BFlynn smooth or serrated just make it a clean kill, I'm a suck, I don't wanna suffer none
Henrik I have the same knife and love it! I bought it for brisket slicing as well but found it useful for many other meats. Used it for turkey, chicken, steak, etc. Really sharp out of the box and still going g strong several months later. Enjoy!
Right there with you, mostly. I've got the Mercer 11", non serrated, riveted handle. I was also gifted a serrated one, not Mercer though, and the feel through the cut is much smoother to my hand with the smooth edge. And as others have noted it is good for other proteins as well. On smaller hunks of meat I also have a granton blade, 10" Wusthof that is sweet, more of a carver than a pure slicer.
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