Olive Forged - Butcher's Knife
- Substantial blade for thick cuts and work along bone
- Olive wood handle, every knife with its own grain
- Forged steel stays firm under pressure
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Breaking a whole picanha into portions or taking a shoulder off the bone calls for something sturdier than your regular chef's knife. This butcher knife from Olive Forged has a substantial, stiff blade that goes through thick cuts without twisting, and an olive wood handle that sits comfortably in the hand during heavy work for the kamado.
Cutting instead of pushing
The shape widens slightly toward the front, so you put weight into the cut and work in strokes instead of pushing with force. That gives you neater cuts for the kamado, without wearing yourself out before the fire is properly going.
- Stiff blade that does not flex away in thick meat
- Enough length for long strokes in one motion
- Olive wood handle with warm grip, even during greasy work
- Forged steel, strong transition from handle to blade
Use
Work on a large board and hold the meat with a fork or meat claw, not with your fingers in front of the blade. Cut in long strokes from heel to tip, and cut meat you are about to grill against the grain, that noticeably chews more pleasantly.
Care
Wash by hand, dry immediately, not in the dishwasher. The rest of the range is found among the kitchen knives.
