Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I was going to use my 1982 pair of electric knifes, it finally wouldn't fire up anymore, so I had to slice my slab by hand with a butcher knife, will be getting another electric knife again,SO much easier and more consistant slices with out Hack'n up a nice cut of meat.
I use a spoon because my briskets are so tender LOL LOL
I use a 9" chefs nice. I have been looking at a 12-14" carving knife at a restaurant supply store.