For trimming brisket, a boning knife is essential. Its defining feature is a thin, narrow, and flexible blade (typically 5-6 inches), which allows for exceptional control and precision. This flexibility lets you glide along the contours of the brisket, effortlessly separating the hard fat cap from the precious meat without gouging or wasting it. The sharp, pointed tip is perfect for d... https://knivesarea.com/best-knife-for-trimming-brisket/