Do you need a barbecue knife?

From time to time Preferred Kitchen Trade GalleryI have been observing what a class is 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 knife Grill? 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 sent a note to the trusted knife man, Bob Tate, in Pozmann knife sharpening and supplying To get it on the barbecue knives. One of the clients sharpened and found that “it seemed as if it was a intersection between something that the Atella would use in the battle and the 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. “

From the way of compliment Messermeister

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. The first to arrive was eight inches Messermeister Avanta Kendrick BBQ knifeWith a swalckler atmosphere, the curved spine (the top of the blade), the bow and the bow of the top, and the sides of the blade in black. (If you need more, check this 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?