Do You Need a Barbecue Knife?

From time to time At my favorite kitchen showroom, I looks up to a category heading: barbecue knives. Their distinctive characteristics seem to be a fairly long blade, a shape that encourages a Wokka-Wokka vibrant movement, and a targeted audience deviates strongly towards men with beards. Not all of these features are screaming “great barbecue”, but I was fascinated.

One question immediately stuck in my head: What, if there is anything, makes a friendly knife? Certainly those whom I faced have taken a look at the mixed pirate clips and samurai swords, as well as Japanese kitchen knives and Chinese reputation at times. Ads with Guy Fieri Looks began who were “bombed” through “radical design” quickly moved my social media extracts.

I have sent a note to the trusted knife man, Bob Tate, in sharpening and supplying a buzz knife to get barbecue knives. One of the clients sharpened and found that “he seemed to have intersection between something that a veal would use in the battle and Slayer Zombie.” This is one in particular that hit him as a producer of celebrity chef and knife designers who need to justify their existence.

Obviously, he was unable to see this point, preferring to direct customers taking into account a group of a famous trilogy for a chef, peeling knife, and bread knife.

“I tell them that they will be able to do 90 percent of everything they need to do and to be happier in doing this” because they have a superior product. “

Magic knife

Although I did not smell the smell of mice, something I felt a little bit of this knife, so I called a couple to test. His first arrival was the Messenger Avanta Kendrick BBQ knife, with Swashbuckler, the curved spine (upper part of the blade), the bow and the bowl to the top, and the sides of the black colored blade. (If you need more than one muscles from all of this, check the video.)

The knife is a little heavy, a pattern that is not jam, but he felt satisfied. Messermeister is a respectable brand between professional chefs and home chefs. Chad Ward, author of the book ” Edge in the kitchenOne of the traditional chefs in Messermeister is called “perfection”. This led to a little confusion when I got a cut, when my reaction started in “What?” And began to “OCH!”

Some things became clear when I cut my way through piles of onions, carrots, herbs and meat. First, the upward handle angle had strange effects on the behavior of the knife. Imagine the fist you use on a “regular” knife, which is mysteriously resembles a person’s hand. Now see what your hand should do to accommodate an upward handle. It becomes embarrassing quickly, right?