Brisket is a delicious and delicate piece of meat that requires hours of cooking and by hours we mean over 12. I can’t say that I haven’t seen a beautiful, juicy brisket destroyed by a knife that wasn’t up to the task of carving this slab of beef.
The way you slice up a brisket has an amazing impact on its appearance and taste. It doesn’t make much sense to cook a brisket only to have it ruined by a hack job at the last second with the worst knife you have in your drawer. One of the most important things to remember is that knife length makes a huge difference in how brisket is cut.
I chose the Mercer Millennia as my best overall knife for slicing brisket because it has a generous 14” blade and a 25-year warranty. I loved this knife and found it performed better than the others on the list even though it’s stamped and not forged. Feel free to check the other knives on the list if you prefer a forged blade.
- Top Knives For Slicing Brisket
- Types of Carving Knives
- What To Look For In A Carving Knife
- Frequently Asked Questions
- The Takeaway
Top Knives For Slicing Brisket
|Mercer Millenia||25 years||14”||Japanese Steel||Stamped|
|Victorinox||Lifetime guarantee||12”||High-carbon stainless steel||Forged|
|Dalstrong||Lifetime warranty||12”||Alloy Steel||Forged|
|Mairico||1 Year||11”||Stainless Steel||Forged|
|Cuisinart||3 Years||Varies||Stainless Steel||Stamped|
1.Mercer Millennia 14” Knife – Best Knife For Slicing Brisket
I thought that the Mercer Millennia was the best overall knife for slicing brisket because of its long 14” blade and 17-degree bevel angle for accurate, straight lines. It’s an overall affordable knife that comes from a highly regarded brand used by professionals all over the world.
First, the blade is unbelievably sharp, I mean razor-sharp. It’s not a toy to be messed around and plays a serious brisket cutting game. It has a 17-degree bevel angle that allowed me to cut accurate, straight lines.
There are Granton grooves on the blade that helped the blade avoid sticking while slicing. These grooves fill with juice and fat to help with more contact between the food and blade.
The 14” Blade is perfect for cutting up large meats like brisket. The blade is made of German carbon steel and has a full-tang construction through the handle for ideal control. I found it really easy to control the knife while working with the meats. I really like how the handle has a resistant rubber surface to help keep my grip.
I can’t say that I wasn’t disappointed by the cheap-like look of the Santoprene plastic handle, but for the price I paid for it, I can’t say I didn’t expect it. I also have to hand wash this knife and with its razor shape blade, it made it just a little nerve-wracking, but worth it.
2.Victorinox 12-Inch Fibrox Pro Slicing Knife – Best Overall Runner Up
I really liked this knife but because of its price tag, I bumped it to the runner up. This knife is perfect for brisket because of its long blade. Shorter blades require more slices, which can ruin a nice cut of meat. This 12” blade is ideal for large meats like brisket.
Like the Mercer, this knife has those Granton grooves that allow the juices and fat to pool, making slicing easier and lubricated. The razor-sharp edge slices through the brisket with ease and the non-slip Fibrox Pro handle helps maintain grip while cutting. I thought that the weight and balance were perfect for easy handling.
The blade is made of high-carbon stainless steel and meets the National Sanitation Foundation standards for public health protection. The knife is crafted in Switzerland and offers users like me a lifetime guarantee against defects.
As with the Mercer, it’s recommended that the knife be washed by hand, but it can be put in the dishwasher if absolutely necessary, although I don’t recommend it. Overall, I really liked how well this knife performed and felt in my hands.
3.Dalstrong Slicing & Carving Knife – Best Craftsmanship
If you’re looking for a knife with outstanding craftsmanship, the Dalstrong Slicing & Carving Knife will provide it. I thought that it was an amazing knife that performed well against my brisket. It’s extremely lightweight, felt nice in my and, and has an 8-12 degree blade angle.
This knife has a 2-mm thick, 12-inch blade with a Granton edge. As you know, these grooves help lubricate the knife while it’s cutting to avoid tearing the meat. The blade is ultra-sharp and cuts well at any angle. It also worked well against ham, turkey, roasts, salmon, and other large cuts of meat.
I love that the blade is nitrogen cooled for extreme hardness, flexibility, and corrosion resistance. Its cutting core comes in at a 62+ Rockwell hardness and has 67 layers of high-carbon stainless steel for optimal durability.
I was also impressed by the premium G-10 handle that can withstand heat, cold, and moisture. I thought that it was an all-around great knife, but the price was just a little too high for me and there was very little room for error with the cutting because of how lightweight it is.
This was the shortest knife that I used and it performed just as well as the longer ones. It measures 11” and is long enough to cut through brisket, ham, pork loins, and other large pieces of meat. I found that this knife was super precise and required very minimal effort on my part.
The knife blade is made from premium stainless steel that’s ultra-sharp. It has an ergonomic design that gave me a well-balanced weight distribution and a secure grip. My main concern when using sharp knives is that my hand slips and I cut myself, but I didn’t have this fear when working with the Mairico.
Along with the other knives on the list, this one has those helpful Granton grooves. These grooves fill up with juice and fat to provide lubrication while cutting. Have you ever noticed that with regular blades, the knife tends to stick and chew up the meat? This knife won’t do that thanks to those grooves. The only issue I had with this knife was the lack of non-slip material on the handle.
What I Like
- Premium stainless steel blade
- Granton grooves for lubrication
- Comfortable to hold
- Well balanced
- Ultra sharp
What I Don’t Like
- Lack of non-slip material on the handle
5.Cuisinart Electric Knife – Best Electric Knife
I felt compelled to add an electric knife to the list. I actually had this knife laying around and thought that I would try it on brisket and it performed wonderfully. I was actually quite impressed by how well it worked. It’s a great solution for those who may not have the dexterity to cut the meat by hand.
This electric knife by Cuisinart has a sturdy ergonomic handle that allowed me to control the knife easily. It has a one-touch on/off trigger that is activated when enough pressure is applied to the knife. I have the corded model, but there are cordless models on the market that may be more practical for you to use.
The blades on this knife are made of stainless steel with razor-sharp grooves. There are also two different blades that come with it so you can get more use out of it.
When comparing a brisket carved with an electric knife and a Granton groove knife, the electric knife left the cut looking a little rougher than the smooth cut from a Granton groove knife. I believe this to be the result of the lubrication the Granton grooves supply the knife with.
What I Like
- High-quality stainless steel blades
- Safety lock
- 3-year limited warranty
- Multiple blades
- Butcher block holding tray
- Easy to use
What I Don’t Like
- Blades need to be sharpened occasionally
Types of Carving Knives
There are several types of carving knives on the market. I prefer the Granton groove knives because of the advantages they provide, but there are others on the market that may be more beneficial to certain individuals.
Standard vs Electric
Carving knives can either be standard or electric. Standard knives rely on your own strength and electric knives are powered by electricity and require very little effort.
When it comes to electric knives, they are preferable to those who can’t use traditional knives due to arthritis or nerve pain. However, most people prefer standard knives because they provide better texture and presentation. Standard knives cut slices evenly and precisely whereas electric knives tend to saw or hack the meat.
Stamped vs Forged
If you prefer a manual carving knife, you’ll need to decide whether you want a stamped or forged blade. When manufacturers stamp their blades, they’re pretty much using knife-shaped cookie cutters and pressing them into a long sheet of metal.
They’re generally more affordable than forged blades, but some are made with the same high-quality, anti-corrosive steel as forged blades. However, stamped blades simply aren’t as strong as forged blades.
Forged blades are crafted from molten steel that’s poured into a mold. The heat increases the strength of the blade and the sharpness when compared to a stamped blade. Forged blades have more tensile strength than stamped blades, meaning they can bend without breaking.
What To Look For In A Carving Knife
There are a few things you need to take into consideration when looking for a carving knife for brisket.
Length of The Blade
You will find that most carving blades are between 8-14 inches long. A blade should always be as long as the meat you are going to cut. This lets you slice in one motion without sawing.
Sawing can tear the meat and change both texture and moisture. On the contrary, if a balde is too long, you are more prone to accidents. If you’ll mostly be using the knife fro roast and chicken, consider a shorter knife. Larger knives should be used for brisket, ham, and turkey.
The tang is referred to the metal part that extends into the handle. A partial-tang knife only has part of the blade inserted into the handle. These types of knives are cheaper and more likely to break while in use.
A full-tang knife extends all the way to the bottom of the knife. This gives you more leverage and makes the blade stronger. It will be less likely to snap. Some of these knives will allow the metal to show along the sides of the handle, others will be hidden and encased completely inside of the handle.
Without a good handle, your knife is useless and your fingers are at risk. You will find that handles can be made from wood, steel, polymer, plastic, and other composite formulas. A good handle should never be slippery. I like to use knives that have non-slip coatings or rubber on them. If you really like a knife but it doesn’t have a non-slip grip, you can invest in a finger guard to prevent accidents.
Frequently Asked Questions
Q. How often should a carving knife be sharpened?
- Some would suggest that a carving knife should be sharpened after each use. This is especially true if you’ve just carved a turkey. If you are unsure of whether or not your blade needs sharpening, test it on a tomato. If you can cut it without squashing it, the blade is okay. If the tomato squirts juice all over the place and folds in on itself, your blade needs sharpening.
Q. What’s the best carving knife size?
It all depends on what you’re cutting. If it’s brisket, a knife between 8-14” is ideal, however, I like the 11-12” knives as that’s the size most of my brisket is.
The general rule of thumb is that your knife should be as large as what you’re cutting. Turkey, ham, and brisket require larger knives and smaller cuts of meats require smaller knives. If you use a knife that’s too large for the meat, you run the risk of slicing your fingers.
Q. What do I use to sharpen my knife blade?
There are plenty of items on the market that can be used for sharpening such as manual sharpeners, electric, whetstones, and honers. I like to use an actual knife sharpener as opposed to the honer that comes with my knife sets.
The manual sharpeners take more time, but it removes less metal than electric sharpeners. I don’t suggest whetstones because they’re more for professionals and should only be used by those who have expertise.
As you can see, there are a lot of good knives on the list. My favorite is definitely the Mercer Millennia because of its long 14” blade and 17-degree bevel angle for accurate, straight lines.
I found that it outperformed the other knives in safety, cutting, and more. As I said, my only complaint was that I had to manually wash this ultra-sharp knife.
The knife you choose is ultimately up to you. You should take into consideration the main meats you’re going to be cutting. Don’t buy a knife that’s too long for the meat you’re cutting and don’t buy one that’s too short for brisket.
You need a large, sharp knife with Granton edges so the liquid can pool in them and help cut the meat better. We hope that this guide helped you pick the best knife for slicing brisket.
My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nancy do it, no judgment here) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.