Olive Forged - Meat Knife
- Long blade: cuts through brisket in one stroke
- Olive wood handle with its own grain per knife
- Narrow blade for thin, even slices
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A brisket that is finally done after hours on the kamado does not deserve a sawing motion at the table. This carving knife from Olive Forged has a long, narrow blade that cuts through a brisket or roulade in one flowing stroke instead of sawing. Fewer strokes mean less loss of juice and a neater slice on the plate.
Long and narrow instead of short and wide
A chef's knife is short and wide and pushes meat aside the moment you want a thick slice. This knife, by contrast, is long and narrow: you set the heel, pull through and are all the way through in one stroke. Especially with brisket and roast beef off the kamado, you see the difference right away in the slices that reach the table.
- Long blade: slice through a brisket in one stroke
- Narrow edge for thin slices without tearing
- Olive wood handle, each piece with its own grain
- Good balance for carving at the table
Use
Let the meat rest first, otherwise the juice runs out as soon as you cut. Find the direction of the fibers and cut across them, with the meat held by a fork or carving fork.
Care
Wash by hand and dry immediately, the dishwasher is too rough on the edge and handle. More knives can be found among the kitchen knives.
