A perfectly smoked brisket can be one of the most delectable barbecue treats. Only those who have laboriously smoked brisket for hours can comprehend what is required to prepare a tender and juicy brisket.
However, were you aware that serving smoked brisket presents its unique challenges? Not only must the brisket be adequately cooked, but it must also be appropriately sliced. If this is not done, the entire appearance and flavor of the brisket can be ruined.
People who have spent more than 12 hours perfecting the recipe for smoked brisket slice it with a standard kitchen knife. This detracts from the overall experience, as the resulting dish lacks the finesse and aesthetic appeal it could have.
Slicing a brisket may appear to be a minor and insignificant step. You will wonder why you should be so concerned with the type of knife you employ. Indeed, will any knife be able to cut through a brisket? Not precisely, no.
Not all knives were manufactured equally. There are a variety of blades on the market that have been designed specifically for slicing brisket. When searching for the best brisket slicing knife, you are bound to be overwhelmed by the number of brands and varieties available.
However, you need not become overwhelmed. We are here to help. We have compiled a short list of the best brisket slicing knives that you may wish to consider purchasing.
$59.95 $36.00 $43.30 $29.80
Why do I require a specialized knife for slicing brisket?
You may believe that meat is meat, so why do I need a specific knife for carving brisket? If the response were negative, this article would not exist.
Okay, strictly speaking, it’s not required. As a BBQ enthusiast, we believe you only need four knives. However, it is highly recommended if you intend to serve brisket occasionally.
Brisket is a large cut of meat; as you’re probably aware, the high-quality cuts are expensive. To maximize the awe-inspiring effect of a 16-hour-cooked, pricey hunk of meat, you will want to carve and serve the meat with precision and the best presentation possible.
A long blade is required to effectively carve brisket, especially since it is served in long, thin slices. Additionally, it would help if you cut these slices with as little back and forth motion as possible to ensure a clean cut. Over-slicing can result in torn and jagged slices.
A brisket knife is also advantageous due to the toughness of the cut. Because it is a tough cut of meat, it must be cooked low and slow for several hours before it is edible.
A knife that is up to the task is required to cut through this type of muscle relatively quickly.
Types of Knives Available for Slicing Brisket
Typically, three types of knives are used for slicing brisket. The first is the one we are discussing, a slicing brisket knife, followed by electric and carving knives. Feel free to add a quality chef’s knife to the list, particularly a 9-inch Gyuto.
Nevertheless, one will perform better than the others. How does the brisket hold knife compare to its direct competitors?
Slicing Knife vs. Carving knife
Carving knives have serrated edges while slicing knives have smooth edges. Both have advantages, but slicing knives are superior for cutting brisket and some charcuterie.
A carving knife’s serrated edge is ideal for slicing through dense and fibrous meats. However, it cannot produce the thin slices we require now.
When using a serrated knife, a sawing motion is required. This will cause the meat to become deformed and inedible. Long, smooth slicing motions are the best way to ensure that each piece is perfect, so a slicing knife is required for cutting brisket.
Manual or Electric?
This is a personal preference, as each knife type has advantages and disadvantages.
I prefer manual knives because they are more dependable. A manual knife requires no electricity and can be used anywhere, from your kitchen to your remote summer cabin in the woods.
Manual knives also provide greater control over the slice’s shape, allowing for a more excellent range of angles.
On the other hand, even a low-quality electric knife reduces the effort required for mass cutting and offers one significant advantage over a traditional blade: consistency.
Electric knives excel at cutting in a single direction: straight down, where the force is directed. This is ideal for obtaining uniform, relatively thin slices for various purposes without resorting to a meat slicer.
As a final point, the price consistency of knives varies greatly. A decent electric knife can be purchased for as little as $20, whereas I wouldn’t pay less than $35 or so for a good carbon steel knife and wouldn’t mind spending around $100 for a truly exceptional one.
What Makes a Good Knife for Slicing Brisket?
Essentially, the same qualities that make any other knife good should be present in a brisket knife. Rather than searching for an all-purpose knife, you may want to consider specialization.
First and foremost, a good brisket slicing knife should be robust. A relatively thick and lengthy blade is essential. Nine inches is a good length for a shorter blade, while 12 inches is a reasonable upper limit for something that is intended for slicing or carving.
As with any other blade, consider the quality of its materials. Steel is a must. High carbon steels are generally preferred over stainless steels for manual knives. Similarly, the handle should be made of a material resistant to moisture and oil; a knife should never slip in your hands.
Better materials result in a superior knife, period. Everything else about a knife, such as a blade angle, can be changed or refined (using a knife sharpener) to your liking, assuming the knife does not have a peculiar design that renders it unusable for a specific purpose.
A Few Tips on Slicing Brisket
Once you have the ideal brisket knife, you are nearly prepared to begin.
Ensure you know how to slice the brisket for optimal results properly.
Let your brisket rest before slicing it.
This may seem counterintuitive, but immediately slicing your brisket will cause it to lose its succulent juices. Instead, wrap your finished brisket in foil and let it rest for about an hour before slicing. Each slice of the brisket will be juicier than if cut immediately.
Trim the fat.
You can skip this step if you have already trimmed your brisket before cooking. However, if there are still large pieces of fat clinging to the meat, remove them before serving.
Cut the meat against the grain.
By slicing across the grain, you can remove these tough fibers. This makes the meat even more tender than if it contained long meat grains.
The “flat” of the brisket and the “point” of the brisket are oriented in opposite directions, so separating them is helpful.
Cut off the tip
Some individuals may not enjoy eating the tip of the brisket, as this portion tends to be more crispy and tough. However, for some individuals, this is their favorite part.
Therefore, trim it but do not throw it away. You may even be the one to sneak this piece off the plate before anyone else.
10 Best knifes for slicing brisket
We researched on your behalf and presented the results to you. These are some of the finest knives available for slicing brisket. We selected straight-edged, Granton-edged, and serrated knives to accommodate all preferences.
1. Best Overall: Victorinox-Swiss-Army- 47645 Cutlery Fibrox Pro Slicing Knife
Victorinox-Swiss-Army- 47645 Cutlery Fibrox Pro Slicing Knife, Granton Blade, Black, 12-Inch
Any half-decent chef’s knife or several long-serrated knives could be used to carve brisket adequately. However, any true brisket expert knows that “decent” is insufficient. The small details distinguish the average brisket from the kind your neighbors will rave about for years.
If you want to ensure you’re using the best knife for slicing brisket, we can confirm that the Victorinox is virtually flawless. Victorinox excels in its attention to minute details.
With a length of 12 inches, the knife can effortlessly slice large briskets with a single stroke. This knife is equally adept at maintaining a straight line while slicing pencil-thick slices of brisket as cutting paper-thin slices.
You have likely struggled with tearing if you have previously attempted to carve brisket with a shorter chef’s knife. Other knives’ shorter length necessitates multiple cuts per slice, resulting in variable amounts. Not to mention the awkward motion that makes slicing a great deal of brisket an enormous pain in the rear.
“Granton edge” refers to the hollowed-out grooves on the blade’s sides. These grooves collect any juices or fats from the meat. This allows for thin, even cuts without tearing when slicing brisket.
The Victorinox is an exceptional value at a fraction of the price of a high-quality chef’s knife. Even if your knife skills leave much to be desired, upgrading to the 12″ Victorinox Slicing Knife will significantly improve your brisket’s quality and appearance.
- High-quality, lightweight European steel.
- Handle design reduces hand and wrist fatigue.
- Fit for slicing both firm and soft meats.
- Long, straight blade for maximized cutting performance.
- Granton Blade to minimize friction and prevent food from sticking.
- Non-slip patented Fibrox Pro handle for a secure and comfortable grip no matter the hand size.
- National Sanitary Foundation (NSF) approved and dishwasher safe.
- High carbon steel blade slices through brisket like butter
- Granton edge helps when cutting fatty meat
- The 12" length is perfect for slicing larger cuts
- Plastic handle is solid but cheap looking
2. Best extra-long knife for slicing larger briskets: Mercer Culinary M13914 Millennia Black Handle
Mercer Culinary M13914 Millennia Black Handle, 14-Inch, Slicer
The 14-inch Mercer Granton slicer is an excellent addition to your arsenal if you will be slicing large quantities of briskets, turkeys, or other large meats.
Among professional chefs and pitmasters, Mercer is a highly regarded brand. You can purchase Japanese steel of superior quality that is simple to maintain and keep razor-sharp at an affordable price.
The blade’s thinness and 17-degree bevel angle allow you to cut straight, precise lines. The Granton grooves, which prevent the blade from sticking when slicing brisket, are a favorite of ours, as we’ve made abundantly clear.
It is difficult to criticize this knife without becoming pedantic. You cannot expect premium materials at this price point, but the Santoprene plastic handle and Japanese steel are more than adequate. If you anticipate cooking many large cuts of meat, the 14-inch Mercer is an excellent choice.
- 14 Inches
- High-carbon Japanese steel
- Ergonomic handle with textured finger points
- Easy care
- Granton blade for low-resistance
- Japanese steel
- Reasonably priced
- Handle not riveted to blade
- It’s really, really long
3. Best Value: Dexter-Russell 12" Scalloped Slicer
Dexter-Russell 12" Scalloped Slicer, S140-12SC-PCP, SANI-SAFE Series
Let me begin by saying that I had reservations about recommending a knife named “Dexter.” (Have you seen the television show about the serial killer?) With a name like that, the knife should be more than capable of slicing brisket.
You begin with a 12-inch blade made of high-carbon steel. With the addition of the polypropylene handle, a nearly 19-inch miniature sword is created.
We’re pleased that the handle is designed to withstand high and low temperatures, so your northern winter grillers can take this one outside.
The cleanliness of this knife is one of its selling points. The handle is easy to clean, and the handle-to-blade seal is designed to be impervious to intrusion, ensuring that no harmful bacteria or other debris will collect in the small gaps between the plastic and metal.
It’s reassuring to know you won’t be spreading nastiness from slice to slice. The scalloped blade is superior to straight or serrated edges and should easily cut through the brisket.
The handle is white instead of the usual black or wood-grain finish. I suppose this contributes to the sanitary look and feel? Oh, and it’s American-made if such considerations are essential to you.
Overall, we consider this an excellent knife representing exceptional value. If you can obtain one, we strongly advise you to do so.
- 12 Inches
- Sure grip textured handles
- Protective finger guard
- Proprietary DEXSTEEL blade
- Hand honed to the ultimate edge
- Many Dexter Sani-Safe products are available in HACCP colors
- Scalloped blade for better carving
- Designed for optimum sanitary performance
- Made in the U.S.A.
- The handle might not match any of your other knives
- No storage sheath included
4. Premium Pick: DALSTRONG Slicing Carving Knife
DALSTRONG Slicing Carving Knife – 12 inch Slicer – Shogun Series ELITE – Japanese AUS-10V Super Steel – Damascus – Vacuum Treated – Sheath
Featuring a 56+ Rockwell hardness rating and a flexible blade, this is the best carving knife for slicing through thick slabs of meat and preparing vegetables.
This chef’s knife is ingeniously designed with a triple-riveted, high-carbon, 12-inch ThyssenKrupp German steel blade that provides ample clearance between the user’s hands and the food preparation surface. This 12-inch blade is the longest on our list. We enjoy using it to carve a variety of foods, including fruits, vegetables, ham, and roasts.
This Dalstrong carving knife’s ergonomic handle allows it to slice through even the toughest meats, like butter. A flexible blade with a Rockwell hardness rating of 56+ works equally well for trimming, skinning, and filleting into thin strips. BPA is a common chemical additive found in plastics known to cause health problems. Our guide to the best knife brands could be a good starting point if you want the best from your other knives.
- 12 Inches
- Granton Edge
- Forged High-Carbon German Steel
- G10 Handle
- NSF Certified
- Granton blade
- Extra-sharp cutting edge
- Solid construction
- Comes with a sheath for storage/protection
- Looks incredibly macho — this knife will draw attention
- Newer company = undetermined reliability
- Expensive compared to most in this list
- Might be too “showy” for some tastes
5. High Recommended: Wusthof 10” Classic Super Slicer
WÜSTHOF Classic 10 Super Slicer Roast Knife | 10" Long Slender Roast Knife | Precision Forged High-Carbon Stainless Steel German Made Kitchen Knife – Model
Numerous carving knives are massive. Some individuals may find them cumbersome and difficult to use. Still, a long blade is required to cut a brisket quickly. There must be a smaller knife that can still do the job.
You will encounter Wusthof in every category of knives and accessories. They are a highly reputable German company with an exceptional product line.
This particular knife (with the fun-to-pronounce name “Super Slicer”) is ideal for carving a large brisket without making you feel like you’re equipped for a jungle trek.
You lose about 2″ of blade length compared to the majority of knives we’ve examined, and the overall size, including the handle, is only 15.6″. This is far more manageable for those with smaller hands.
You sacrifice nothing in terms of quality, however. The blade is fashioned from a single piece of high-carbon steel, and three rivets secure it to the ergonomically designed handle. A gently scalloped edge will allow you to cut your brisket without tearing, resulting in the cleanest slices possible with the least effort.
If a short sword or machete is not your idea of a kitchen knife, this slightly smaller alternative may be suitable. If you don’t mind the price, this is an excellent choice for a knife, as it has all the cutting power with a shorter blade.
- Forged from 1 piece of steel
- Special alloyed stainless steel
- Seamless, hygienic fit of the handle
- Full tang for perfect balance
- Synthetic handle with three rivets
- Scalloped blade for best cutting
- Riveted handle
- Well known name in the industry
- Expensive compared to some others in this list
- No sheath
- Some people may think 10” is too short
6. Shun Cutlery Kanso Hollow Ground Brisket Knife
Shun Cutlery Kanso Hollow Ground Brisket Knife 12”, Authentic, Handcrafted Japanese Knife, Includes Wooden Saya Sheath, Ideal for Brisket, Roasts, Turkey, Ham and More
When searching for a high-quality blade, one typically looks to German and Japanese manufacturers. These businesses have a long-standing reputation as the best knife manufacturers in history. When you select a Shun Kanso knife for slicing brisket, you receive precisely that.
Let’s start by discussing the beauty of this knife. It has a heritage finish, which gives it a stonewashed appearance. The handle is made of Tagayasan wood, and pronounced rivets indicate its attachment to the blade. This blade continues to become more beautiful as it is utilized.
It is ideal for trimming and slicing brisket, roasts, ham, and turkey. The high-performance steel blade is a highly refined, high-carbon, vanadium stainless steel that takes and retains a razor-sharp edge. The knife’s long, narrow blade makes it easy to slice more significant cuts of meat in a single motion, thereby preserving more of the meat’s juices and flavor.
The hollow-ground indentations on the blade make it unnecessary to see back and forth, and the rounded tip makes the knife safer and easier to use. The included wooden sheath, or saya, protects the blade and makes it easy to transport to the desired location.
This knife is a brisket-slicing machine; appearances be damned. The hand sharpened Granton blade can cut through paper. The brisket is effortless to carve and never sticks to the knife—the exceptional edge retention results from the blade’s high carbon steel composition. Additionally, the blade is rounded for safety reasons. Shun Kanso is aware of the sharpness of their knives.
- Perfect for slicing larger cuts of meat
- Hollow-ground indentations help food release from the blade
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Heritage finish hides scratches, gives Kanso a rustic look that just improves with age
- Steel: AUS10A—high-carbon, vanadium stainless steel
- Contoured tagayasan or wenge wood
- Blade length: 12 in. (30.5 cm)
- Handcrafted in Japan
- Includes traditional Japanese saya, or sheath
- The most beautiful knife on our list, hands down
- Comes hand sharpened, ready to use out of the box
- Includes wooden sheath
- Granton edge that’s razor sharp
- Needs maintenance often to retain finish and edge
- The most expensive option on the list
7. Best Trimming: Dexter-Russell Boning Knife
Dexter-Russell Boning Knife, 1-Pack, WHITE
The shape and length of the blade make it ideal for slicing beneath the brisket fat and making precise cuts without removing any meat. The knife is extremely sharp and retains its edge well.
With a 6-inch blade length, Dexter-boning Russell’s knife is capable of more than just basic meat tasks. It is appropriate for trimming all types of meat, including significant cuts.
Despite its professional profile, it is highly recommended for home cooks, especially since it can sometimes replace a chef’s knife. The blade is bendable and precisely curved. It is constructed from high-carbon steel. It will retain both its sharpness and its color.
Given the material, the knife must be hand-washed and never placed in a dishwasher, as doing so could chip the blade – a common requirement for professional knives.
The handle adheres to the Grip-Tex quality standards. Although it feels soft, it is firm. It is comfortable to use for extended periods and requires no special maintenance. The seal surrounding the blade is a significant advantage, particularly in maintenance and durability.
- 6 Inches
- Sure grip textured handles
- Protective finger guard
- Proprietary DEXSTEEL blade
- Hand honed to the ultimate edge
- Many Dexter Sani-Safe products are available in HACCP colors
- It’s lightweight and feels comfortable even when used for hours.
- The handle is built with user safety in mind, so it doesn’t slip.
- The blade is flexible enough for light meats, but also firm for wide cuts.
- The high carbon steel design guarantees for razor sharpness overtime.
- The handle might feel a little small for people with massive hands.
- The seal used where the handle meets the blade is not too durable.
8. Zwilling 10″ Four Star Slicing Knife
Zwilling J.A. Henckels Twin Four Star 10-Inch High-Carbon Stainless-Steel Granton Roast Beef Slicer
If consistency is a top priority, the Zwilling Four Star Hollow Edge Slicing Knife is an excellent addition to an existing Zwilling Four Star set. This knife is part of Zwilling’s premium line of German steel knives. It has a Rockwell hardness of 57 and an edge angle of 15 degrees. It is on the shorter end of the spectrum at ten inches in length but is up to most tasks. Crafted in Germany
Under the brand-new Sigmaforge standard, Four Star® knives are precision-forged from a single piece of exclusive-formula, high-carbon, non-stain steel. Consequently, Four Star® knives have improved quality consistency, long-lasting sharpness, and flawless geometry.
Additionally, Sigmaforge’s one-piece construction provides high precision and enhanced blade and steel structure stability, enhancing cutting-edge retention for lasting sharpness. In addition, J.A. Henckels Friodur ice-hardening offers corrosion resistance and contributes to the retention of cutting edges in Four Star® knives.
- 10 Inches
- Manufactured in Germany
- Special formula high carbon NO STAIN steel
- SIGMAFORGE knife is forged from a single piece of solid steel
- Ice-hardened FRIODUR blade starts sharper, stays sharper longer, and has superior resilience
- Precision-honed blade and laser-controlled edge ensures ideal cutting angle for sharpness and durability
- Ergonomic polypropylene handles permanently bonded for seamless accuracy and gaps
- 57 Rockwell Hardness = excellent edge retention
- Edge angle 15 degrees per side
- Razor sharp and has held its' edge very well.
- It performs flawlessly
- High quality knife
- Wonderful ergonomically
- The handle feels a bit plastic
9. Messermeister Meridian Elite 10” Slicer Knife
Messermeister Meridian Elite 10” Round-Tip Kullenschliff Slicer Knife – Fine German Steel Alloy Blade – Rust Resistant & Easy to Maintain
The Round Meridian Elite Tip Messermeister’s Meridian Elite line of forged German steel knives includes the Kullenschliff Slicer, another excellent knife for slicing meat. It has a 57/58 Rockwell hardness rating and a 15° edge angle. These Meridian knives fly under the radar but are frequently regarded as a superior option to the standard German offerings from Williams Sonoma. Again, this knife is on the shorter end of the spectrum at ten inches in length, but it can handle most slicing jobs. Built-in Germany
The Messermeister Meridian Elite 10″ Slicer has every blade required for large-scale slicing projects. With a single motion, you can cut through large portions of brisket, ham, or turkey with a long, thin blade. The alternating kullenschliffs (also known as kullens, hollows, or grantons) on each blade side reduce friction and prevent food from adhering to the edge.
- 10 Inches
- SLICER KNIFE – Meridian Elite knives define tradition with the triple-rivet, full-exposed tang series. Handcrafted in Solingen, Germany, they are one piece, hot-drop hammer forged for a sharper knife with POM handles for comfort and durability.
- BLADE WITH A PURPOSE – This knife features a wide, long & slender stamped blade to slice through meat with a singular motion without tearing or shredding. The alternating kullens on each side reduce drag & prevent items from sticking to the blade.
- HIGH QUALITY – Our 15-degree blades are handcrafted from German 1.4116 steel alloy for knives that are sharp, rust resistant & easy to maintain. The bolsterless heel simplifies all cutting, sharpening & honing tasks, making use of the entire blade.
- Very thin, sharp blade for making delicate
- The length and weight of the knife allow for even cuts of brisket, pork belly, tri tip, etc.
- It's easy to get equally spaced slices along the entire piece of meat.
- The knife is heavy so fatigue can set it if cutting multiple meats
10. MAC Knife Professional Hollow Edge Slicer
Mac Knife Professional Hollow Edge Slicer, 10-1/4-Inch
The MAC Professional Series Slicer with Dimples is a highly impressive slicer with a length of 10 1/2 inches and a Rockwell hardness of 57/61. Many consider the MAC Professional Series knives to be among the finest culinary knives available. They are consistently ranked at the top of Best Chef’s Knife evaluations and are made in Japan.
This professional slicer has dimples that facilitate cutting through roasts and slicing fish. The blade’s curved design enables it to slice thin slices quickly. The dimples reduce effortless cutting. This knife is also suitable for filleting large fish. They have razor-sharp edges for effortless slicing and are challenging, so they stay sharp longer, and one slice with a MAC knife will teach you a new definition of sharpness. MAC knives are well-balanced and reasonably priced.
- 2mm Blade, rust-resistant, exceptionally sharp, made from high carbon and keeps the edge for a long time
- Pakka wood handle
- Hand wash is recommended Not dishwasher safe
- Made In Japan
- Amazingly sharp knife
- Beautifully balanced
- Extremely durable
- A bit light for some people
Factors To Consider When Choosing The Best Knife For Slicing Brisket
You must understand a few terms to understand what you’re receiving.
The first distinction is between straight and serrated blades. Straight is self-explanatory, whereas serrated edges are typically found on bread knives. We advise selecting a straight blade. Check out what we’ve already said about why we don’t want to use a bread knife.
The second distinction is scalloped versus granton. Both terms refer to the texture on the blade’s side. Scalloped blades present the same problem as serrated blades due to the texture’s proximity to the edge. When describing a blade as a granton, the texture is elevated, and the border remains smooth.
In conclusion, search for a straight granton blade.
A brisked knife must be razor-sharp. A dull blade is not only a simple way to cause an accident, but it also rips through meat and defeats the purpose of purchasing a specialty knife.
Additionally, the blade must be simple to maintain. While it is expected that you may need to have your knives professionally sharpened, you must at least maintain their edge at home.
A lighter knife may be easier to use for slicing, but the heavier blade will offer more excellent stability. This is subjective, so choose the option that feels best in your hand.
The most common brisket knife lengths are 10, 12, and 14 inches. The blade’s length allows us to create even slices, so the longer, the better.
However, a 14-inch blade is impractical for most home cooks. Therefore, we recommend sticking to 12 inches, as it is easier to store and will still produce the desired results.
Stainless or high carbon stainless steel is used to construct brisket knives. The latter retain their sharpness for a longer duration but are highly corrosive and require maintenance.
The blades made of stainless steel are the exact opposite. They are incredibly low maintenance, but their sharpness does not last as long.
The grip must be both secure and comfortable. It must be well-constructed and securely attached to the blade. We advise you to avoid stainless steel because it is too slick.
You must give it a test drive to ensure that it fits perfectly in your hand. It must also feel as though it provides sufficient balance to the rest of the knife.
Brand and Price
Purchase the highest quality you can afford. The best brisket knife does not need to be as expensive as a chef’s knife, but you should also avoid the bargain bin.
Choose a brand that specializes in manufacturing knives. It may seem obvious, but there is a significant distinction between manufacturers of all kitchenware and manufacturers of knives only. The latter is considerably more likely to offer exceptional quality at an affordable price.
How to Maintain Your Paring Knife
Additional care and attention are required to preserve the sharpness and luster of slicing knives. After all, if you’ve purchased a specialized item like this, you’ll want it to last for years. It would not be brilliant to place the slicing knife in the dishwasher.
In addition, nothing will destroy a knife faster than exposing it to hot water or harsh detergents, which can strip it of its most distinctive qualities. For knife maintenance, consider the following suggestions:
- Always wash your knife with lukewarm water and mild soap, as opposed to harsh dishwashing detergents.
- After rinsing, immediately dry the knife.
- Always keep the knife in its sheath or cover to prevent water or heat damage.
- When you notice that your knife’s blade is becoming dull, purchase a knife sharpener and use it to hone your knife.
- Ensure that you understand how to sharpen a knife properly so that you do not damage the blade during the process.
How to keep your knife sharpened
After investing in a quality brisket slicing knife, you will need to keep it sharp for several reasons.
A dull knife is more difficult to use and will rip and tear your brisket, destroying your presentation and all your hard work. A dull knife is more dangerous than a sharp one due to the additional force and effort required to use it, which results in more slips and accidents.
So, once you’ve found the ideal slicer, invest in either a quality electric knife sharpener or one of our recommended manual knife sharpeners.
Best knife for slicing brisket – FAQs
When shopping for brisket-cutting knives, you will likely encounter three distinct varieties. It is essential to understand the purpose of each blade to make an informed decision and acquire the best product for your needs.
A slicing knife is used exclusively for slicing brisket into thin slices, which is how brisket is typically served. A slicing knife typically has a rounded tip and a thin, flexible blade.
In contrast, a carving knife has a pointed tip and is made of a harder and less flexible material. Although a carving knife can also be used to slice brisket, it is less effective than a slicing knife. A carving knife produces significantly less smooth and clean cuts.
Before the brisket is placed on the grill, the excess fat from the brisket layer is trimmed with a trimming knife. A trimming knife differs in appearance from a slicing or carving knife due to its curved blade, which can cut beneath the brisket fat.
If you intend to serve brisket frequently, you should consider purchasing more than one knife. For instance, while using your slicing knife for carving, you may find that you need a separate brisket knife for trimming raw meat before preparing brisket.
To cut brisket, you’ll need a sharp, long-bladed knife that can be pushed and pulled through the meat with even strokes. Aaron Franklin prefers an inexpensive serrated 12-inch bread knife; it merely needs to be able to cut through the brisket with minimal pressure.
The length of 11 inches is ideal for brisket and other roasts but is not excessive for further cuts. This knife is sturdy yet feels light in hand and is perfectly balanced.
A good carving knife makes Thanksgiving turkey carving a pleasure. The blade of a slicing knife is similarly long and narrow, but instead of tapering to a point, it has a uniform width throughout its length and a rounded, bullnose tip.
The purpose of a slicing knife is to cut cooked meat, poultry, and fish. It should be long (eight to ten inches) to span a large roast, narrow enough to reduce drag, and flexible enough to separate meat from the bone easily.
It would be best if you sliced against the grain. As mentioned previously, the brisket consists of two parts, which can make this a little challenging, but nothing insurmountable. The alignment of muscle fibers is the grain of all meats. When complete, muscle fibers are robust and chewy.
If your brisket is tough, an electric knife is ideal for slicing it thinly. If your brisket has been overcooked, an electric knife is perfect for cutting thick slices that will not fall apart easily.
When it comes to effectiveness, serrated steak knives are unrivaled. Their sharp serrations allow them to easily grip and tear through meat, whereas non-serrated knives may struggle without shredding or tearing the flesh.
A brisket knife can be used to cut all types of smoked meats (sausages, salami, etc.). You can even use it to carve a holiday turkey or ham with it. However, it can also cut through other slippery or liquid foods.
A brisket knife can be used to cut tofu, tomatoes, peaches, other fruits and vegetables, and cakes. This knife is also the best option for slicing halloumi if you are searching for one.
And that concludes the discussion.
If you have not yet added a brisket-specific knife to your arsenal, now may be the time to do so. Don’t let your brisket take center stage due to a subpar knife! Utilize the proper equipment to achieve perfect slices every time.
If you have a friend who carves brisket poorly and you know it, please send them a link to this article. Sharing knowledge is always the best option!
Do you have anything to share with us? Your hints, observations, or questions? Images of the ideal cut of brisket? Please feel free to post them in the section below; we love hearing from everyone.
Have a brisket currently smoking? Then you may still have time to dash out and acquire the proper knife to slice it! What are you looking forward to?
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