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Better Brisket Knife?

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    Better Brisket Knife?

    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.
    Attached Files
    Last edited by IFindZeroBadCooks; December 17, 2020, 06:04 PM.

    #2
    I use a $20 Black and Decker electric knife.

    Comment


    • LA Pork Butt
      LA Pork Butt commented
      Editing a comment
      IFindZeroBadCooks 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
      IFindZeroBadCooks commented
      Editing a comment
      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
      BBQPhil commented
      Editing a comment
      Second that. Hard to beat for functionality and price.

    #3
    Amazon.com: Dexter-Russell 12" Scalloped Slicer, S140-12SC-PCP, SANI-SAFE Series: Industrial & Scientific

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Look no further!

    #4
    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

    Comment


      #5
      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

      Comment


      • jlazar
        jlazar commented
        Editing a comment
        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
        IFindZeroBadCooks commented
        Editing a comment
        You and Huskee sold me. Ordered the Rapala.

      • Alabama Smoke
        Alabama Smoke commented
        Editing a comment
        Same here. Works great for me.

      #6
      I use a Victronix 47602 curved, flexible boning knife. $29.95 on Amazon. Love it. As with all knives, keep it sharp.

      Comment


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

      • barelfly
        barelfly commented
        Editing a comment
        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
        Sweaty Paul commented
        Editing a comment
        +1
        Love that knife. Had one.

      #7
      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.

      Comment


      • jlazar
        jlazar commented
        Editing a comment
        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.

      #8
      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.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Yup, got one of those to, couldn’t resist. Ya know, that MCS thang. 🙃

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        That does look like an ideal choice...

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Alright you sold me. Ordered!

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

      #9
      I use a boning knife. Nothing fancy. Just a decent sharp stamped Mercer.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Yup, any decent sharp boning knife'll do!

      #10
      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!
      Last edited by Mr. Bones; December 17, 2020, 06:51 PM. Reason: Ficksed linc ;-)

      Comment


      • jlazar
        jlazar commented
        Editing a comment
        Agree. More important than brand -- keep it sharp.

      #11
      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.

      Comment


        #12
        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.
        Last edited by Dewesq55; December 19, 2020, 07:37 AM.

        Comment


          #13
          Victorinox knives, great knives, great price.
          Or Victorinox knives!
          Don't forget to fit, feel, and balance. it is nice to handle one first.
          Last edited by bbqLuv; December 17, 2020, 07:53 PM.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            With a PBR , I'd haveta reckon??? lol

          #14
          That would work but my concern would the the lack of a guard etc.

          More important is to keep it really sharp.

          Comment


            #15
            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
            Attached Files

            Comment


            • IFindZeroBadCooks
              IFindZeroBadCooks commented
              Editing a comment
              Ordered a soft grip Rapala knife! Thank you!

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