I competed at the Minnesota State BBQ Championship this last weekend and to my surprise I had a much tougher bark on my brisket than I am used to. Rather than use my scalloped Wusthof slicer to get through the bark I decided to use my Tojiro suji (sharpened to 8000x then stropped). I managed to get some great one pull slices, without any tearing, by first pushing straight down through the bark before beginning the slice. Worked like a charm. Has this worked for anyone else, or am I simply discovering something that has already been discovered a thousand times? From the last several brisket threads I haven heard of anyone suggesting this technique for dealing with bark and a sharp slicer.