Do You Need a Barbecue Knife?
Some time ago During my favorite kitchen kitchen living room, I spotted what seemed to be a trendy category: barbecue knives. Their distinctive characteristics seem to be a fairly large blade, a shape that encourages a Wokka-Wokka style rocking movement and a target audience that sneaks into beard guys. All these features do not cry “ideal for grills”, but I was intrigued.
A question is immediately stuck in my head: what, if necessary, makes a knife adapted to the grills? Those I had met certainly take a look that mixed pirate knives and samurai swords, as well as Japanese kitchen knives and sometimes Chinese clicking. Advertisements with Guy Fieri lookalikes which were “breathtaking” by this “radical design” quickly started to bring together my social media flows.
I sent a note to my trusted knife guy, Bob Tate, to Bozeman Knife Shairiss and Supply to obtain his point of view on barbecue knives. He had just sharpened one for a client and found that he “looked like a cross between something attilait that the Hun would use in combat and a zombie killer”. He in particular struck him as the product of famous chefs and knife designers who needed to justify their lives.
He could clearly not see the interest, preferring to direct customers by considering a set towards the famous trifecta of a knife, a rescue knife and a bread knife.
“I tell them that they can do 90% of everything they have to do and be much happier to do it because they have a higher product,” says Tate.
With the kind permission of Mestermeister
Charmed knife
Although I did not feel a rat, something felt a little invented about this knife style, so I called some for tests. The first to arrive was the BBQ knife of eight inches Mestermeister Avantri Kendrick, with an atmosphere of Swashbuckler, a curved spine (the top of the blade), a handle that continued what is upwards, and the sides of the blade painted in black. (If you still need macho that all of this, watch the video.)
The knife is a bit heavy, a style that is not my jam, but it was good to handle. Mestermeister is a highly respected brand among professional chefs and home cooks. Chad Ward, author of An edge in the kitchenCalls one of the traditional knives of the chief of nine inches of Mestermeister “almost perfect”. It led to a little confusion when I cut myself, when my reaction began to “what is it?” And proceeded to “ouch!”
A few things have become clear when I cut myself through lots of onions, carrots, herbs and meat. First, the ascending handle angle had particular effects on the behavior of the knife. Imagine the grip you would use on a “regular” knife, which is vaguely like shaking someone’s hand. Now look at what your hand must do to accommodate an ascending handle angle. It becomes a clumsy kind quickly, right?
