Knifes for Brisket and Turkeys

Lmidkiff

Is there a difference? Can you use the same knife for both? I realized yesterday I have a knife problem while slicing my BGE cooked turkey. It looked like pulled pork when I was done. It tasted great, but still....Can I get few suggestions on brands,etc. Thanks?

gdenby

While it is possible to make turkey tender enough to pull, I suspect that you knife is just dull.

If the blade has tiny serrations, it probably is not worth sharpening. Its very time consuming to do, and the micro serrations are likely to be there because the steel is not hard enough to hold a good straight edge.

If it has a regular edge, buy a cheap handheld sharpener, and give it a go. You might be surprised with the improvement. Or not. Some inexpensive knives have such poor steel that they simply will not hold an edge for more than a few cuts.

One of the best lines of inexpensive kitchen knives is Victorinox Forschner. The commercial kitchen knives by Dexter-Russell are very serviceable, and about impossible to destroy. You should be able to find a good chef's knife from them in the $30 - $40 range. And also buy a handheld sharpener as mentioned above. They are good enough to keep everyday knives in good shape.

Or, , buy a couple hundred dollars of sharpening equipment, spend a few months learning to use it, and then buy a nice $500 Japanese gyuto.