Farberware Knife

Farberware Knife
How can I slice brisket without shredding it?

After I cook a brisket (in the oven, with onions, broth, wine, and other good stuff) I let it cool in the juices, then slice against the grain. I've tried lots of knives - chef's, carving, serrated - and the brisket always tends to shred. My guess is that my knives aren't sharp enough...they are various brands, (Farberware, Wilkinson, etc.) mostly stainless (maybe that's the problem?) and I sharpen them with a sharpening steel.
Any advice?
The first two answers suggested overcooking - maybe that's the problem. I brown it first, then put it in a 350 degree oven for 3 - 3.5 hours, covered in liquid, and with a lid.

How do you know when a brisket is ready and when it's overcooked?

I have always used restaurant slicers...
and one thing:
Dont overcook the brisket,
or all you'll get it shredded Beef!