What to Look For: Blade: A narrow, pointed, flexible blade. Handle: A secure, ergonomic grip (often with a guard) since the work can be slippery. Sharpness: Must be razor-sharp to make clean cuts through tough collagen and fat. Leave the long, stiff slicing knives for cutting the finished brisket. For the all-important trim job, the shorter, agile boning knife is your best f... https://knivesarea.com/best-knife-for-trimming-brisket/