Reddit reviews Victorinox Swiss Army - 47645 Cutlery Fibrox Pro Slicing Knife, Granton Blade, Black, 12-Inch

[this chefs knife- very best bang for buck]
(http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_11?ie=UTF8&qid=1450572369&sr=8-11&keywords=Victorinox+Fibrox)

[get this paring knife]
(http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_4?ie=UTF8&qid=1450572029&sr=8-4&keywords=Victorinox+Fibrox)

[this slicing knife]
(http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_9?ie=UTF8&qid=1450572029&sr=8-9&keywords=Victorinox+Fibrox)

[if you have money left over - get this bread knife]
(http://www.amazon.com/Victorinox-47547-4-Inch-Fibrox-Handle/dp/B00093090Y/ref=sr_1_10?ie=UTF8&qid=1450572029&sr=8-10&keywords=Victorinox+Fibrox)

I can't tell if you cut the wrong way across the grain or not but you definitely need to up your knife game. That frozen fish knife you're using will hack the meat to shreds no matter which way the grain is running.

I highly recommend this Victorinox 12-Inch Granton Edge Slicing Knife for carving up your finished BBQ, one long cut instead of back and forth makes for beautiful slices. And if you get it be sure to get an edge guard like this too, this knife is wicked sharp and you'll want to protect it when not in use. I have one and trimmed the end of the guard at an angle so it fits the knife perfectly.

Regardless of the cuts the brisket looks like it turned out great!

Looks like it's just a flat (not a full packer with the point)

I would consider getting a real nice slicing knife. I've got the victorinox one that is so sharp it scares me a bit, but is the good for slicing brisket
https://www.amazon.com/Victorinox-Swiss-Army-Cutlery-Slicing/dp/B0000CFDB9

Usually people wrap with Pink Butcher paper not Foil with brisket
https://www.amazon.com/Pink-Kraft-Butcher-Paper-Roll/dp/B07K4BRR4N
Aaron Franklin talks about it here:
https://www.youtube.com/watch?v=pGZ39yYxeBk&t=82s

Victorinox Fibrox Pro for slicing, flexible boning knife for trimming.

I have a 12 inch Victorinox Slicing Knife. It's amazing.

https://www.amazon.com/gp/aw/d/B0000CFDB9

Here's my suggestion on knife sets and add-ons, Victorinox on Amazon. These are very high quality, but not so expensive that I get upset when my wife uses them or if they get accidentally run through the dishwasher. The included honing steels is a must. I picked up a hand-held sharpener along the way, but I rarely need to use it if you take care of the blades. This set has been in regular use for the last 5-years and always performs.

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15-piece Swiss Classic: https://smile.amazon.com/gp/product/B005LRYSOQ/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

12" Slicing Knife: https://smile.amazon.com/gp/product/B0000CFDB9/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

8" Breaking Knife: https://smile.amazon.com/gp/product/B0019WXEO2/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

Nice job on the brisket, and I'm sure you'll be doing more, so a suggestion I have just as an investment would be to get a Granton slicer.

Victorinox 12-inch slicing knife with grantons

It is likely a slicing knife similar to this.

Ill second the victorinox chef knife, and if you really want a carving knife they also make this

One is the Victorinox Granton Edge Slicer the other is a Victorinox 12" Cimeter Knife both are from the Forschner company which was bought out by Victorinox who also makes Swiss Army knives and bayonets.

I'm fairly "old school" in (most of) my BBQing, in that I don't use any temperature controllers, Gurus, or anything like that. Just my WSMs, charcoal, and wood.

Some things that I use regularly: Spice grinder (for making my own rubs); injectors; disposable cutting boards - these are awesome when working with raw meats, or with a big party and you don't want to mess with extra clean-up; my granton slicer knife.

This is slightly over your budget, but you can find variations. If you have a restaurant store in your area, check there. I picked up this knife for $38 locally.

What you are looking for is a "slicing knife." When your bacon is done and ready to be sliced, put it in the freezer for 20-30 minutes. It will firm it up and make slicing much easier. Good Luck!!!

https://www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9/ref=sr_1_3?ie=UTF8&qid=1486495649&sr=8-3&keywords=Slicing+knife

Victorinox is a constant favorite of America's Test Kitchens. I have the Chef's knife, Slicing knife, and Pairing set and I really like them. Great prices for great knives. I'll probably eventually get the Steak Knife set and Wavy Bread knife. I posted links to Amazon so you could look at the reviews.

thats the name of the blade. This is probably what you are seeing: http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9

I use this knife for brisket.

Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle

Mercer and wusthov are both fine knives, but if you want the most bang for your buck, you really should buy individually. That doesnt mean you cant get a nice matching set though. Copying and pasting this from a thread a few weeks ago.

>
>The Victorinox ones are probably the best value around. Thats speaking as someone >who owns several hundred dollars worth of mostly Shun and Mercer knives.
>
>All you REALLY need is a
>
>Chefs Knife
>
>and a
>
>Pairing Knife
>
>
>to start with, those will handle about 85% of anything your ever need to do, but if you >want to expand i would get a
>
>
>Boning knife
>
>Bread knife
>
>Slicer
>
>And dont forget a honing steel.
>
>And MAYBE a pair of shears.
>

http://www.reddit.com/r/food/comments/1nbho7/baked_potatoes_i_made_last_night/cchbgh9

They wont come all together in a nice box, but no reason you couldnt get a nice block too and just wrap the whole thing...

Well it really depends on what you want so here's some random stuff.

• Volrath Stainless Steel Mixing bowls - Unless you are bashing them with a hammer, I have no idea how these could wear out.
  
  
• MTM 50 Round Flip-Top Rifle Ammo Box WSSM, 500 S&W The hinges on these things are great and have a 25 year warranty. They are also the perfect case for AA batteries.
  
  
• Pretty much any safety razor that costs more than $3.
  
  
• Lego
  
  
• IdeaWorks Waterfall Soap Saver It's this really cool soap dish that drains the water off it into the sink.
  
  
• J.K. Adams French Rolling Pin - Bonus for being Made in Vermont!
  
  
• Victorinox 12" Slicer - This knife gets more use in my kitchen than any but my Chef's knife.

Personally I'd skip the electric knife. As little as you use them and as often as they break down, they're not very useful. Better off getting a decent slicing knife with a granton edge (divots). And a diamond sharpening steel. That's what they use to cut brisket at a BBQ restaurant.

Charred and Scruffed by Adam Perry Lang.

Maverick wireless 2-probe thermometer.

Chimney starter.

I’d really not recommend using serrated knives for anything besides things with a hard crust like bread. If we’re linking things then I highly recommend this knife. Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_i_tlnyCbCSDTZDP

This is what I use, great knife, extremely sharp.


Victorinox 12-Inch Granton Edge... https://www.amazon.com/dp/B0000CFDB9?ref=ppx_pop_mob_ap_share

For slicing, my go to is a Victorinox 12" with the Fibrox handle. It's easily my favorite slicer for slicing brisket, pork bellies for bacon, and things like that. (https://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9)

For prepping brisket and just about any BBQ meat, you really want to get a good boning knife. You can buy expensive ones but my favorite are the ones that meat cutters use - plastic handled boning knifes with a flexible blade. They make trimming briskets, butts, ribs, and chicken go quickly. (https://www.amazon.com/Victorinox-6-Inch-Boning-Fibrox-Handle/dp/B000QCNJ3C)

• First - Blocks are difficult to clean, and take up a bunch of counter space. If you can, hang a magnetic strip on the wall
  
• Don't buy a pre-put together knife set. They are normally constructed using what knives the brand currently just has lying around
  
• Do buy the bare essentials as seperates
  
  My essentials recommendation:
  
  
• $35 - Chefs knife: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/
  
• $45 - Bread Knife: https://www.amazon.com/Victorinox-Serrated-5-2533-21-1-piece-Fibrox/dp/B00093090Y/
  
• $20 - Magnetic Strip: https://www.amazon.com/gp/product/B00JF2QZK8
  
  Things you may want to add:
  
  
• $22 - Boning knife: https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU
  
• $8 - Paring Knife: https://www.amazon.com/Victorinox-Cutlery-Straight-Paring-3-25-Inch/dp/B0019WXPQY
  
• $65 - Slicer: https://www.amazon.com/Victorinox-Swiss-Army-Cutlery-Slicing/dp/B0000CFDB9
  
  You could get every one of those for $195. You can also upgrade that Chef's knife to something a little fancier and stick with all of the other victorinox stuff and hit your budget.

I can't speak to the boning knife, but I picked up a brisket knife not long ago and have used it quite a bit. For brisket, and for other large roasts. When friends of mine have cooked some large stuff like that they've requested I bring it over!

A couple ideas in your price range which are highly reviewed:

https://www.amazon.com/Mercer-Culinary-Millennia-14-Inch-Granton-Edge/dp/B005P0OIBM/ref=sr_1_1?ie=UTF8&qid=1495125024&sr=8-1&keywords=brisket+knife

https://www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9/ref=sr_1_2?ie=UTF8&qid=1495125024&sr=8-2&keywords=brisket+knife

Yeah when it comes to slicing meat, this big ol knife is hard to beat... Victorinox Swiss Army Cutlery Fibrox Pro Slicing Knife, Granton Blade, 12-Inch https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_i_OK9iDbHPF251A

thanks! used one of these https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_awdb_t1_csazDbX4092K6

If you're slicing large pieces of cooked meat without a bone (brisket, pork belly, etc.) you can't go wrong with this kife!

Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_uj6HxbACSHSMD

Mr. Brown, first of all, I would like to thank you for showing me that food doesn't have to be awful, that knives should be sharp, and.. everything. You are amazing.

A few years back (I want to say 2010) you did an EXCELLENT Thanksgiving show, live, and pulled an audience member down to cut a turkey, where she proceeded to do it horribly wrong.

I am wondering..

• What the name of that special was, because I'd love to watch it again!
  
• What type of knife do you suggest for carving? I am currently using a [12" carving knife] (http://www.amazon.com/gp/product/B0000CFDB9/ref=wms_ohs_product?ie=UTF8&psc=1). It slices clean through in an instant, but I feel like there isn't much control with it because of the blade length.

And less slippery when the handle is covered in bacon grease, which is why I'm getting one of these: http://www.amazon.com/gp/product/B0000CFDB9?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

Impressions: As always, the meat was fork-tender after a 20 hour cook at 135 degrees in the sous vide. The taste was excellent, with a nice level of smoke, and the fat rendered perfectly. One thing I would do different is to let the meat rest a bit longer following the sear (only waited about 5 minutes) to hopefully prevent the amount of "fall apart" I had while slicing. Even though my knife is razor-sharp, I had a hard time making nice slices, but everyone loved it.

this is my brisket trimmer

https://www.amazon.com/gp/product/B00807QE1E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

​

this is my brisket slicer

https://www.amazon.com/gp/product/B0000CFDB9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

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both work great for me

Slicing knife is great for Skirt steak/Tri-Tip/Ahi Tuna, etc. Will really let you have fun with plating.

I have the Victorinox boning and slicing knives and they both perform well. They aren't fancy, but they don't need to be. I also have a KAI (company that owns Kershaw, Shun, and others) Japanese style asymmetrical slicer that was about 40 bucks and I only use it for precise slicing. Just make sure to specify left handed or right handed, I linked the right handed one because that's what you're likely to be.

Definitely don't use a serrated knife. Use something like this: https://www.amazon.com/Victorinox-Cutlery-10-Inch-Curved-Breaking/dp/B0019WSLHC/ref=pd_bxgy_79_img_3?ie=UTF8&psc=1&refRID=S1P3HZ76F3VTY6YPJW8G or this https://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9?ie=UTF8&tag=knifeplatable-20

http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9

I don't like your knife, get this or this. Highly recommend the Dexter. You could one slice that.