There are all sorts of different types of kitchen knives out there. Namely in this article, you’ve already seen Scalloped and Granton blades mentioned multiple times.
The answer to this question is pretty important – each blade type serves a different purpose and you won’t have the best outcome if you’re using the wrong knife for the job.
A straight blade can be a good slicer and can lead to really nice results. The catch is that a straight blade needs to be extremely sharp for it to work properly. Otherwise, it can get quite difficult to start cuts and also to get through a brisket with ease. If a straight blade is dull, you might make a mess out of your brisket slices!
Serrated blades are designed to tear. Really they’re made for tougher foods, and should never be used for slicing. Slicing with a serrated blade will almost certainly lead to torn fibers and extremely uneven brisket slices.
A scalloped blade, for purposes of slicing, combines the best attributes of a straight blade and a serrated blade. Scalloped blades look like they have tiny teeth, which help with the start of the cut and getting through the slice. It’s not so abrasive that you can’t get thin slices though – but you do need to be a little bit careful using a scalloped blade with tender brisket.
Granton blades are technically a trademarked type of straight edge blade that utilize a blade edge design created by Granton Knives based out of the UK. Many other manufacturers have created a “Granton Style” blade that preforms on a similar level as the original.
When it comes to performance, Granton blades are the best style for brisket slicing knives. A properly designed one will make the task of creating thin, perfect slices easier than you could imagine.