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-> Household Management
-> Kosher Kitchen
amother
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 Mon, Mar 01 2010, 11:26 am
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This is for my friend: she has a wonderful Cutco knife that she uses to slice brisket during the year. She's making brisket for Pesach and doesn't have a sharp enough knife to slice thin. Any suggestions for something not too expensive and what kind of cutting board to cut it on? TIA
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OOTBubby
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Mon, Mar 01 2010, 12:37 pm
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While I favor high quality, very sharp non-serrated knives (I prefer Wustof) for this; I have found that if you don't have one like that, and if you refrigerate the meat first, you can do an acceptable job with a serrated knife that is finely serrated.
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ra_mom
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Mon, Mar 01 2010, 2:11 pm
| OOTBubby wrote: | | While I favor high quality, very sharp non-serrated knives (I prefer Wustof) for this; I have found that if you don't have one like that, and if you refrigerate the meat first, you can do an acceptable job with a serrated knife that is finely serrated. |
I agree with the very sharp non-serrated knife suggestion.
Ask for a good boning knife.
I buy these at the local hardware store.
http://www.instawares.com/boni.....565-2
The blade says Davpol Stainless Steel Made in Portugal.
I think it's less than $20.
And definately bring the roast to a very cold temp in the refrigerator before slicing.
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chocolate moose
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Mon, Mar 01 2010, 2:41 pm
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Knives are an investment. If she can't kasher hers, what about buying and putting away for Pesach so she has it each year ?
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OOTBubby
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Mon, Mar 01 2010, 5:50 pm
| chocolate moose wrote: | | Knives are an investment. If she can't kasher hers, what about buying and putting away for Pesach so she has it each year ? |
I agree completely. A few years ago I bought myself one (kind to use for slicing roasts) Wustof knife that I put away for Pesach.
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amother
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Mon, Mar 01 2010, 5:54 pm
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You guys are wonderful! Thanks
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OOTBubby
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Mon, Mar 01 2010, 6:02 pm
| ra_mom wrote: | | OOTBubby wrote: | | While I favor high quality, very sharp non-serrated knives (I prefer Wustof) for this; I have found that if you don't have one like that, and if you refrigerate the meat first, you can do an acceptable job with a serrated knife that is finely serrated. |
I agree with the very sharp non-serrated knife suggestion.
Ask for a good boning knife.
I buy these at the local hardware store.
http://www.instawares.com/boni.....565-2
The blade says Davpol Stainless Steel Made in Portugal.
I think it's less than $20.
And definately bring the roast to a very cold temp in the refrigerator before slicing. |
I just looked at the link you've given, andwhile it may be a good sharp knife, I think a 6" knife is probably too small to slice a brisket well.
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OOTBubby
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Mon, Mar 01 2010, 6:02 pm
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I would also add a knife sharpener when you purchase a knife so that you can keep it sharp.
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ra_mom
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Mon, Mar 01 2010, 7:49 pm
| OOTBubby wrote: | | ra_mom wrote: | | OOTBubby wrote: | | While I favor high quality, very sharp non-serrated knives (I prefer Wustof) for this; I have found that if you don't have one like that, and if you refrigerate the meat first, you can do an acceptable job with a serrated knife that is finely serrated. |
I agree with the very sharp non-serrated knife suggestion.
Ask for a good boning knife.
I buy these at the local hardware store.
http://www.instawares.com/boni.....565-2
The blade says Davpol Stainless Steel Made in Portugal.
I think it's less than $20.
And definately bring the roast to a very cold temp in the refrigerator before slicing. |
I just looked at the link you've given, andwhile it may be a good sharp knife, I think a 6" knife is probably too small to slice a brisket well. |
I do not like large knives. I prefer sharp medium sized ones and I make beautiful slices with them. But I do like the blade to be a little wider than the one in the picture.
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