A period of time At my favorite kitchen trade show, I discovered something that seems to be a trend category: a barbecue knife. Their unique feature seems to be a rather tall blade, a shape that encourages Wokka-Wokka-style swinging while the target audience leans towards the beard. Not all of these traits scream “very good for grilling”, but I was interested.
A question immediately fell into my mind: What (if any) can make knives friendly? The ones I encountered look sure to blend pirate swordsmanship and samurai swords, as well as Japanese kitchen knives and the occasional Chinese meat-cutting knives. Ads similar to Guy Fieri were “blown away” by this “radical design” ad quickly began to attract my social media feeds.
Bob Tate, who I was at Bozeman’s Blade Sharp and Supply, sent me a note to my trusted Blademan to get his opinion on the BBQ Knife. He had just cut one for his client and found it “looks like the cross between Attila and the zombie killer used by the Huns in battle.” This is especially the product of celebrity chefs and tool designers who need to justify their existence.
Apparently, he couldn’t see this and would rather consider the customer, considering a famous triangle that is facing the chef’s knife, paring knife and bread knife.
“I told them they will be able to do 90% of everything they need to do and do it happier because they have a great product,” Tate said.
Provided by Messermeister
Charming knife
Although I didn’t smell the rat, the feeling of this knife only made up for a little bit, so I called a few of them for testing. The first to arrive is an eight-inch Messermeister Avanta Kendrick grill knife with a shocking atmosphere, a curved spine (top of the blade), a handle that continues to protrude upwards, and the sides of the blade are painted black. (If you need more manliness, check out the video.)
The knife is a bit heavy, this style is not my jam, but it feels good to waving. Messermeister is a respected brand among professional chefs and home cooks. Author of Chad Ward The edge of the kitchencalled Messermeister’s traditional nine-inch chef’s knife one called “almost perfect”. This leads to some confusion when I get cut off, when my reaction starts with “What?” And start “Oh!”
Some things became clear when I chopped up a pile of onions, carrots, herbs and meat. First, the upward handle angle has a special effect on the behavior of the knife. Imagine the grip you use on a “regular” knife, like a handshake, which is like a handshake. Now, be aware of what your hands need to do to fit upward handle angles. It quickly became awkward, right?
