A brute forged meat knife is built for the final, visible part of the job: carving. The blade is long and narrow enough to take a large cut of meat in a single motion. That saves not just time, but quality too. Saw back and forth and the fibres fray, letting more juice escape than necessary.
Think of a brisket, a pork shoulder, a ribeye, a whole chicken or a roulade fresh off the kamado. The weight of the knife helps you glide calmly through the crust without pushing. The blade is forged and carries the same dark, matte finish as the rest of the Brute Forged range.
- Long blade, slices in a single stroke
- Forged steel with the matte Brute Forged finish
- Neater results and less loss of juice
- For brisket, roulade, ribeye and whole chicken
- A great addition to a chef's knife and boning knife
How to carve with the brute forged meat knife
Let the meat rest first, otherwise the juices run out as soon as you cut. Then find the direction of the fibres and cut across them, so every slice bites shorter and eats more tender. Draw the knife towards you in one long stroke and let the weight do the work. With a thick crust, push the tip through first and only then pull through.
Care
Wash by hand straight after use and dry immediately, even if you have only cut cooked meat. Not dishwasher safe. Cut on a wooden or plastic board with a juice groove to keep your worktop clean. Store the knife on its own and hone the edge regularly, since a long blade quickly shows if it is losing its sharpness.
Bill's tipAlways cut across the grain. Even a tougher cut of meat eats noticeably more tender because of it.
If you often work with meat still on the bone, take a look at the knives for a boning knife from the same range. A large board with a juice groove can be found among the serving boards and cutting boards, and a sharpener from the Horl knife sharpeners keeps the edge going back at the same angle every time.
