Buying Guide: What to Look for in a Brisket Knife
Even though we think knife shopping is so simple and easy, we often feel disappointed after using our brand-new knife for a few weeks. This is because people do not know what to look for to find the best of the best in the crowd.
When you are looking for a brisket knife, you must factor in these following features:
Types of Brisket Knives:
Stamped knives are a type of knife that’s built using a large, single sheet of stainless steel. Imagine a cookie cutter, or a punch machine, that’s exactly how this knife is made.
A machine comes and presses on the large sheet of stainless steel. Then a knifelike shape gets cut in which a handle is later added.
Stamped knife is not a very durable and effective option to purchase. They are usually very inexpensive and “does the job” for a while. If you are looking for a long term investment piece, this is not the type for you.
A forged knife is made from a single bar of steel. The bar is then heated and pounded over and over. This not only helps to give the balr a shape, but also causes the carbon and alloy molecules to merge together under extreme pressure.
This creates a very durable, solid and high-strength knife. Forged knives can last a lifetime if you take proper care of it.
In olden times, forged knives were made using a lager hammer. Nowadays, we use specialized machines for it. Dalstrong Slicing Carving Knife – Gladiator Series is a very popular forged knife choice for many.
German vs Japanese Steel:
While knife shopping, you probably will notice the emergence of two very prominent types of steel, one is the German style and the other is Japanese style.
While most of us think a steel blade is a steel blade, the process of creating the blade varies a lot.
German blades are quite thick and dense thus heavier than average steel knives. They are very durable as you can use them everyday in your busy kitchen.
They are made to be super resistant to heat and water. So you can use them for a long time without extensive maintenance.
One of the most popular German steel knives is the Cutluxe Slicing Carving Knife.
Japanese steel knives on the other hand are much more dainty, delicate and carefully crafted knives that are meant to be ideal for very fine, precise work. They are often very lightweight and sharp.
So you can carve your brisket as thin as you want. Most culinary professionals enjoy using Japanese steel.
One downside of Japanese steel knives is it’s high-maintenance nature. As they are made to be very premium, you need to take care of them on a regular basis. But passionate culinary lovers are willing to put that extra effort.
Kai Brisket Pro Kitchen Knives is a great Japanese steel brisket knife ideal for professionals.
The length of your knife is a very practical element behind its peak performance. If you happen to struggle with making an even cut in your brisket, chances are your knife is a bit too small.
Try going for an 11”-12” knife. We know it’s intimidating to use such a big knife for carving, but trust us. Carving and slicing is much easier when the blade covers the whole brisket and still has a few inches left on the tip.
Try the Mercer Culinary Millennia Granton Edge Slicer for example. You will notice the efficiency instantly.
Most novice cooks do not bother to focus on this feature. But every professional chef first checks whether the knife is full-tang or not.
Full-tang is not a necessity in your brisket knife. In fact, there are some great knives like Hammer Stahl 14” Carving Knife that are not full-tang.
What full tang essentially does is, it makes the knife more balanced and comfortable. As they are made using a single sheet of metal from tip to the handle, they have a better center of gravity.
The Kessaku Slicing Carving Knife proves why spending a few extra bucks on a full-tang knife is so worth it.
Always check whether the handle is ergonomic or not. We all are guilty of choosing a knife based on how good the handle looks and completely eliminating the practicality of it.
Some people enjoy a short grip handle whereas others love a longer handle option. Make sure to check the material of the handle.
Wood is always the best option as they have a natural warmth and grip to them. They are also more sustainable than plastic ones.
SEDGE Slicing Carving Knife is a very good choice that comes with a well-engineered ergonomic shape that won’t cause handle fatigue or pain.
Care & Maintenance of Your Brisket Knife
What is the point of spending so much money on a knife only to use it mindlessly and run the integrity of it? Culinary artists and lovers take their knives very seriously.
It is said that the knife is the paintbrush of a cook. And what do artists do to their brushes? They take good care of it!
If you do not take proper care of your brisket knife, it can lose its sharpness very fast. Here are some easy things we all should do to keep our brisket knives looking shiny and new!
- Do not use the dishwater! We can not stress this enough. Even if your knife says it’s dishwasher-safe, you should handwash them.you do not need that kind of intense heat and water pressure to clean a knife.
- Always use mild dish soap and warm water to clean your brisket knife. Then rinse and dry them using a soft towel.
- It is not necessary to soak your knives in water. Knives do not require deep cleansing. Using harsh detergent or water can potentially cause rust.
- Brisket knives are not for bones, dried food or hard food items. They are more of an artistic cutlery, ideal for only carving and slicing.
- Store your knife in their respective boxes or in a sheath. Avoid putting them in glass blocks. Magnetic knife holders like this HM Magnets one are great as they do not damage the delicate edge of your brisket knife.
- To fix your blunt knife, use a professional sharpening stone or a sharpening rod like the Chefast Honing Steel is a quick way to straighten up your knife edge.
Frequently Asked Questions (FAQs)
01. Can a Bread Knife Cut a Brisket?
You can try but not sure how successful that would be. For a brisket, you need a knife that is super sharp with a really thin edge. Long blade is very much preferable as it allows more control.
Bread knives are often serrated which can be troublesome if you’re trying to get some fine cut in your brisket. We understand why you might think it will work; the brisket looks like a loaf of bread and all that. But that’s not a very effective option.
02. Can I Use a Brisket Knife to Cut Vegetables?
You most definitely can! In fact, it is much easier to cut larger vegetables and fruits with a brisket knife than with a chef’s knife. Brisket knives have long blades that are often double the size of any standard kitchen knives.
Imagine how easy it would be to cut a full watermelon or pumpkin with a knife like that!
03. Do I Need a Brisket Slicing Knife?
That totally depends on how often you like to enjoy roasts, BBQs or brisket at home. If you are someone who loves these items and enjoys making them on a regular basis, you need to own a good quality brisket knife. It will make your life so much easier.
Even for occasional cooks who only make larger roasts and turkey on thanksgiving and christmas, owning a solid brisket knife will allow you to show off your skills in front of a room full of guests. Now who doesn’t want that!
04. Are Japanese Knives Better than German Knives?
This depends solely on what you are looking for. If you are looking for a knife that would be super durable and strong, German knives are the best, hands down!
But if you are more interested in craftsmanship and razor-sharpness, Japanese knives are for you. Japanese knives are lighter and thinner than regular knives.
They are quite flexible which makes fine-cutting very easy. They are also excellent for carving meats.
We hope you have found something that will make your life easier and better. From making the brisket to cutting it, the whole process is super enjoyable and wholesome for many of us.
So you need a good companion that will honor your lengthy effort to make some delicious, juicy meat for the family!
So which brisket knife did you pick from our pile?
Let us know in the comments!