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A Scimitar is better when you need leverage. The question might be what you want to slice.

For brisket, the long straight edge is better. I went with 14" to deal with the width of bigger briskets.

The Scimitar I use is good for cutting cartlidge. I have a small scimiatar that just wasn't cutting it. This bad puppy works great when I have to trim up spares.
Last edited by Former Member
Originally posted by Smoke N Italy:
... but I have always found CUTCO to make the best knives in the world!
They are simply, THE best. Of course thats just my opinion.
Good luck

Since the question is which one to buy, I'll say no to Cutco, they're Stamped Knives (not good).

From what I remember, the Cutco knives are the ones I see sold at State Fairs all the time.

Been buying GOOD knives since the 70's and done plenty of research, but can't say I remember seeing Cutco listed on the Best Knives to buy.

When in doubt on a knife, just good "xxxx knife reviews" you'll get great input.

Example: Google search on "cutco knife reviews"

Forschner is made in Switzerland and is a pretty good all around. There are better and there are worse, but the price is usually reasonable.

The KEY is to keep them sharp. I have mine professionally sharpened once a year ($2 a knife) and use a steel EVERY time I use it inbetween.

got my eye on a fancy sharpener, but haven't pulled that trigger yet.
I also like the same scimitar,but with the Granton edge.

I also found that for comps,the 12 in slicer works better for me,than our 14 inch.

It is a little less flexible,and works well up to about 16 lbs,or so.

We have also used Knife Merchant for years.

He will always be competitive,and will talk you out of the wrong knives,and encourage the correct one ,for your needs.
I like to use Asian style knives, yes since WAY before Rachel Ray, or however you spell it. Actually Martin Yan and Madhur Jaffry were the inspiration. I've got Henckels and Wustoff. They're okay. The best. For a Chinese cleaver, find an Asian market and get a Kong Moon cleaver, mine was about 5 bucks and it'll eat the Henckels for breakfast. Santuko? Same thing, I got a Grandam for 25 bones that'll bury the expensive stuff.

That being said the Forschners look good, and you can get them from Amazon.
I was in need of knives with my set of Chicago Cutlery being around 25 years old. They were kind of tired. So I got a set of Forschners. Figured if they worked for Smokin, they'd work for me. Went with the stamped Forschners versus the forged knives because of the price difference(they cut the country ribs last night beautifully).

Check out Cutlery and More. They've got great prices on the Forschners plus no shipping or tax like I would have paid at Kitchen Merchant cause they're also in California.

I only got the 12" slicer and the 12" scimitar because the 14" versions wouldn't fit into my kitchen drawers. Smokin. I really hate to admit that yours is bigger than mine. Eeker
Smokin' is more likely to find $0.89/lb packers and those that can run 18-22 lbs.

How many of ya'll are from brisket country,where they give them away on holidays?

Yes,you want the slice to go all the way across,but how often will many of ya'll use them.

We slice trimmed 17-18 lb packers with our 12 inch.

There is also a different skill level,using very long ,flexible slicers-especially for them folks that try to cook packers to 190*-195* and rest 20 mins. Eeker

Just a couple of thoughts.

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