Best knife for cutting my dry cured sopresatta

[Beans]

Hi;
I am anxiously waiting the dry curing of my sopresatta and know that I need a good sharp knife to cut this when ready-------any suggestions??

Thanks

[ulikabbq]

I like a big slicer like this one.

http://www.google.com/products/catalog?q=forschner+granton+slicer&um=1&ie=UTF-8&tbm=shop&cid=17507714268899177780&sa=X&ei=q5AcT_GxG4ShtwfFofmeCw&ved=0CGcQ8wIwAQ

[Ryan C]

Any knife as long as it's sharp, long and isn't serrated.
Remember to push and pull the knife through the sausage and don't push down too hard

HTH

Ryan

[wheels]

Edit: Apologies, post crossed with Ryan's.

I tend to use the slicer, but you'd choose a Granton type knife over a normal serrated salami knife? I have a Granton for smoked salmon, but had never thought of that. Thanks.

Phil