Slicing meat with a crust

My only slicer is a carbonext 300 suji. It's an unspecified semi stainless tool steel (HRC about 60) which takes a reasonable edge in my fairly novice hands.

It's great on soft and uncooked protiens but it striggles when there is a crust on a roast and it loses it's keeness after carving a crusty roast.

I put a microbevel on it after the last roast (but haven't used it on a roast since).

I'm wondering what's the best knife or technique to use on a crusty roast? Do I need a harder steel ot a serrated knife or a technique adjustment or something else?

Thanks for yout insights.

Lower grit toothy edges. Thin behind the edge but heafty

Thanks CLG.

Something like 3k or down to 1k grit? On a fat knife with a thin edge?

1k max

Thanks.

I just put a 3k edge on it. I'll try 1k next time.

Call me a cheater, but when the skin is really crispy (like pork crackling), i take it off and deal with it separately.
Makes thing easier, faster, don't have to struggle with a skidding knife and eff up your blades edge.

600grit, or just use mac bread knife.

I would also stop at 1K and make sure its a burr-free toothy edge

I use my Tojiro bread knife. Have to have a reason for owning other than crusty bread, lol.

Cheating as well: use the heel.

From the heel, a pull backwards to break through the crust, then 1 long push cut forward to complete the cut. Hate the sawing. It's not a piece of wood.

Thanks Benuser and Rick. I'll try those techniques.

I keep a suji with a rougher edge (Green Aoto) for crusted meat. For brisket or other especially tough crusts, it's zoom zoom Cuisinart.

ThEoRy said:

From the heel, a pull backwards to break through the crust, then 1 long push cut forward to complete the cut. Hate the sawing. It's not a piece of wood.

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Hum, I'll have to give that a try too. I have always done it the other way round. Push then one long pull.

K813zra said:

Hum, I'll have to give that a try too. I have always done it the other way round. Push then one long pull.

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I do the same.

cheflivengood said:

1k max

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The key is in the tooth!