How to slice LOX

[HHarnprior]

Just made my first cold smoked salmon. I cured/brined ( sugar, salt and dill weed) a one pound salmon filet for 18 hours or so,then rinsed it , then left in the fridge for 12+ hours to get a nice skin, then cold smoked for six hours using some smouldering pellets. Tastes very good. BUT…. How do I slice it thin? Tried cutting straight out of the fridge, nope. Tried my brisket knife, nope. Tried my filleting knife, nope. Tried placing it in the freezer for up to one hour, this showed the best positive progress by using my large scimitar knife but. ….. Any suggestions for how I can cut thin slices … what am I missing in my cutting technique or did I mess up earlier? Thanks in advance.

[MBMorgan]

Bottom line: razor sharp knife + proper technique

If you google "how to slice lox", there are a ton of videos and other how-to info that should help.

[Elton's BBQ]

Yep..

[Michael_in_TX]

I've gotten the best results by slicing at a very shallow angle, with my santoku knife nearly parallel to cutting board. I go somewhat slowly, but deliberately, and at a constant slicing motion.

[mrteddyprincess]

Huge fan as well. Shallow angle from the top that ends parallel to the skin. Dang that's good stuff!

I should add that I use a filet knife and I don't do anything special. I just take it out of the fridge and slice it while I eat it.

[surfdog]

I have one of these…but any thin & flexible salmon/ham slicer will make short work of it.

A longer blade is useful because it can be sliced in one smooth stroke, rather than sawing. A bit like cutting sushi.

https://www.knifemerchant.com/product.asp?productID=7371

[Michael_in_TX]

Interesting! It literally is a brisket slicer, but thin like a filet knife for salmon! And by your photo, it clearly works well!

[surfdog]

Michael_in_TX Yeah, an oversized filet knife is a good way to describe it.
I think 12 to 13 inch works really well. I can make one long steady stroke and get it super thin…if I’m paying attention. LOL

A thin blade is the most important thing here IMO. A short height (edge to spine) also helps to keep the salmon from sticking. Mine also has granton edge/kullenschliff which probably helps a bit, but given the height of the blade probably isn’t a deal breaker.

[NCARalph]

I use a Global Sashimi knife, slicing at a shallow angle with well chilled fish. It's critical to keep the knife extremely sharp.

[ItsAllGoneToTheDogs]

I use my sushi knife with great results. Dalstrong sells a few options for a reasonable price, if it's something you'll use more often then splurge on a proper Japanese made one for a thinner sharper blade.