Used to trim every brisket with a curved breaking knife for 6 years straight

Switched to a straight cimeter knife 3 months ago after a guy from a competition team showed me his setup at a BBQ class in Austin. Way faster and cleaner once you get the hang of it, anyone else made a similar swap?

3 comments

3 Comments

eva2438d ago

You know, my first week with the cimeter I about cut my thumb off cause I was still trying to slice with that old curved twist. @the_logan is right though, that weird torque on the wrist is real, I woke up sore every morning for 6 years and thought it was just part of the job. Now I fly through a packer in about 8 minutes flat and my hand doesn't cramp up halfway through trimming the fat cap. That competition guy in Austin must have saved me from carpal tunnel surgery down the line, honestly.

the_logan8d ago

Wait you used a curved breaking knife for 6 years? That sounds like a nightmare for trimming brisket honestly. I tried one once and felt like I was fighting the meat the whole time, especially around the fat cap. The cimeter is such a game changer for that clean sweep through the flat. I bet your wrist thanks you now too, those curved knives put weird torque on your hand after a while. Competition guys always have the weirdest tips but this one actually makes sense.

sean_martin448d ago

Curved knife for brisket is like using a spoon to dig a hole. Straight cimeter changed my life in one cook.