Better Brisket Knife?

[IFindZeroBadCooks]

Can I improve on this knife I use for trimming brisket precook? If so, what would you recommend at a reasonable price point? Brand is JA Henckels.

[LA Pork Butt]

I use a $20 Black and Decker electric knife.

[LA Pork Butt]

zero_credit my bad. I didn’t read post carefully enough. I have never used it for pre cut, but now that I think about it might work pretty good as a first pass on that thick hard fat. I would be afraid of using it when trying to get down to 1/4” or less of fat.

[IFindZeroBadCooks]

Agreed. Probably a pass on the electric knife precook, especially as my electric knife blades are very bendable, which I don't think would be ideal for this type of cut.

[BBQPhil]

Second that. Hard to beat for functionality and price.

[jlazar]

Amazon.com: Dexter-Russell 12" Scalloped Slicer, S140-12SC-PCP, SANI-SAFE Series: Industrial & Scientific

[Spinaker]

Look no further!

[Mosca]

I don’t think he’s cutting it, guys, he’s trimming it before cooking.

I use a JA Henckel 5.5” boning knife. It’s $30 at BB&B. Gotta keep it sharp.

https://www.bedbathandbeyond.com/sto...enckels-knives

[jlazar]

Got it. Thanks Mosca

I use this for trimming. Stays very sharp.

Amazon.com: Rapala 7 1/2 Inch Soft Grip Fillet Knife / Single Stage Sharpener / Sheath: Sports & Outdoors

[jlazar]

It requires very little pressure. Look at the Aaron Franklin youtube video on trimming a brisket. You just start the cut and lift and let the knife slide along, wiggling back and forth, as you cut the fat. David Butcher also has a good video on trimming a brisket on the Butchers BBQ site.

[IFindZeroBadCooks]

You and Huskee sold me. Ordered the Rapala.

[Alabama Smoke]

Same here. Works great for me.

[Jfrosty27]

I use a Victronix 47602 curved, flexible boning knife. $29.95 on Amazon. Love it. As with all knives, keep it sharp.

[kjbarth]

Yeah, I’ve got this knife too. 6”, I like it. As Jfrosty27 wrote, keep it sharp. I also have an 8” Victorinox.

[barelfly]

Yep, this right here! It’s actually a knife i use for many things, but it does great at what you want it for!

[Sweaty Paul]

+1
Love that knife. Had one.

[IFindZeroBadCooks]

It took me like 1-1.5 hours to trim down the full packer brisket today, as I separated it into the point and flat, divided the flat into two, and trimmed all three pieces down to start the curing process for pastrami. I think it turned out fine, but I was left wondering if I was using the right knife for the job. My Qwick Trim works fine for longer cuts, but I was using the knife for the more precise trims and cutting the meat.

Like I mentioned above, I use a electric knife to slice the brisket post-cook, which works great.

[jlazar]

The Rapala easily slides under small pieces of fat allowing you to then lift and trim it off easily. 30 minutes is the most I have ever spent trimming a brisket. That was separating the point and the flat and trimming both.

[Huskee]

I love both my Rapala boning knives and my Dexter for trimming. But I end up reaching first for the soft rubber grip Rapala. Those Rapala knives are sweet IMO.

[FireMan]

Yup, got one of those to, couldn’t resist. Ya know, that MCS thang. 🙃

[IFindZeroBadCooks]

That does look like an ideal choice...

[IFindZeroBadCooks]

Alright you sold me. Ordered!

I even used the AR link so maybe you get a few pennies..

[Attjack]

I use a boning knife. Nothing fancy. Just a decent sharp stamped Mercer.

[Huskee]

Yup, any decent sharp boning knife'll do!

[Mr. Bones]

Dexter-Russell S131F-6PCP Boning Knife Sani-Safe White

I've used em fer years, have several, between indoors, outdoors, knife rolls...

Works jus fine fer me, always have, an quite affordable...

I have several others, jus usually seem to grab these ones first, familiarity, perhaps...

Like any knife, as said above, keep em SHARP!

[jlazar]

Agree. More important than brand -- keep it sharp.

[Loren]

https://www.chefknivestogo.com/katkhori15.html

Takes and holds a great edge. I have a bullnose butcher knife from them and the steel and grind is very good.

[Dewesq55]

I use a 6.5" curved boning/filet knife. Works great. I have a Dalstrong, which isn't dirt cheap, but it's a great value for the money. I'm fairly sure you can get other less expensive brands around.

[bbqLuv]

Victorinox knives, great knives, great price.
Or Victorinox knives!
Don't forget to fit, feel, and balance. it is nice to handle one first.

[Mr. Bones]

With a PBR , I'd haveta reckon??? lol

[rickgregory]

That would work but my concern would the the lack of a guard etc.

More important is to keep it really sharp.

[Mojo0209]

I like the flexibility of the Rapalas most of the time, but the stiff blade on the Wusthof comes in handy for other things. Rapalas r a good value, soft grip would be better, but I’ve had these for over 30 years. They just work

[IFindZeroBadCooks]

Ordered a soft grip Rapala knife! Thank you!