Forschner hollow edge slicing knife

I like the longer knife. slices often seem to be smoother

I hate to do this but my own preference is the 12". I find the 14" has too much flex in it. I know this does not help your decision but I had to throw it out there.

Not a problem. I want to get different opinions and then decide for myself.

Speaking from a professional (chef/restaurant owner) standpoint, and a guy who does a lot of BBQ, my suggestion is:
http://www.macknife.com/professional.html

Not cheap but it will last forever and get the job done for you...guaranteed.

I've been using MAC knives in my kitchen for 10 years now and they're right on par with the quality you'd expect from any Cookshack smoker.

PM me should you decide to buy it. I'll suggest a sharpening stone that will keep this knife razor sharp. Running the edge through a standard knife sharpener will compromise the edge. The stone is under $20 and will put a razor sharp edge on any other knives you already own.

I haven't met a hunk of meat my 12" Forschner can't easily handle. Whatever you wind up with, I like the Granton blade for slicing brisket, ham, turkey.

Is the Granton edge the same as the "hollow edge?"

A Granton knife has a scalloped blade. Oftened referred to as a hollow edge knife. Don't confuse it with a hollow ground blade.

Here's a picture.

Thanks. I just placed my order with Cutlery and More for the 12" Forschner Fibrox granton edge. I appreciate all of the suggestions.

Like John says,our experience is that up to around 18 lb packers,the 12 is great.If you have 20 lb and above and you overcook them,you can use the 14 to push straight down to get slices.
A chef,like Max,may have better knife skills than those of us that just hack around on the circuit.

quote:

Originally posted by Pags:
A Granton knife has a scalloped blade. Oftened referred to as a hollow edge knife. Don't confuse it with a hollow ground blade.

Here's a picture.

I just ordered one from Amazon for $61.68 with next day shipping (we have Prime).

I have been eyeing This One

quote:

Originally posted by RichH:
I have been eyeing This One

I've seen that one too, just haven't pulled the trigger.

America's Test kitchen recommended this one. Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle. I bought it and am happy with it. About $40

Hey Ranger!,

That is what I use for a brisket slicer and yes I gave $40 for mine.

Ditto.

I have Macs,Wuestoffs,and a lot of others.

Pro chefs like Max can maintain perfect edges on anything and he is often in his home location with equipment of choice.

The Forscheners are soft and lose their sharp rather quickly,but a few licks by even inexperienced knife users can also bring them back to an edge.Handy in a supermarket meat shop,or traveling the circuit.

We like the Macs and give them as gifts to folks we visit,so I know we have a great knife to use when we cook with them.

We have a large amount of German knives,but many folks have difficulty getting the edge back,without sending them out to a pro.

Comp cooks use Forschners for this reason.
They also are reasonably price,for a cook that may not use a brisket slicer every day.

Just a couple of thoughts.

I'm with Tom on Mac knives. We've been using them at the restuarant for 10+ years now. I suggest either the "original" or "chefs" series. Both are durable, easy to resharpen and will hold a razor sharp edge.

Mac also sells a 200/800 grit water stone that will last a lifetime. If you contact Hal at THIS website, ask him if he'll offer you a "professional" discount. I get 20% off my purchase. He's a very nice gent to deal with.

Besides being picked as some of the best quality knives around,Macs are rated an excellent buy in that quality.

I'll remember to ask for the discount!

Thanks.

You just HAD to bring up MAC.

The one knife I don't have any of in my case...

Hmm, which one to get

quote:

Originally posted by SmokinOkie:
You just HAD to bring up MAC.

The one knife I don't have any of in my case...

I have bought a couple of these for relatives,but didn't really like it any better than the non dimpled version.

MSK-65 - Professional Series 6 ½" Santoku with dimples

SK-65 - Superior Series 6 ½" Santoku have worked out well where ever I've placed them.

My work horse at home and at shop $130 TH-100

Here