With a forged meat knife you slice cooked meat without tearing it apart. The blade of this Olive Forged knife is long and narrow, so you cut through a brisket or roast joint in one smooth stroke instead of sawing. Fewer strokes means less lost juice and a neater cut on the plate.
The olive wood handle gives grip and weight in the right place. You steer the knife mainly with your wrist, which works nicely when you're carving a whole picanha at the table.
- Long blade for large cuts in one motion
- Narrow edge: thin slices without tearing
- Olive wood handle, every piece with its own grain
- Good balance for cutting at the table
- Matches the rest of the Olive Forged series
Why a forged meat knife and not a chef's knife
A chef's knife is short and wide and pushes meat aside as soon as you want a thick slice. This knife is long and narrow instead: you set the heel, draw through, and you're done in one stroke. You see the difference straight away in the slices, especially with brisket and roast beef.
How to slice meat from the kamado
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. Hold the meat with a fork or carving fork, such as the Olive Forged carving fork, and cut away from your hand.
Bill's tipWarm the chopping board briefly with hot water and dry it. Your slices then cool down more slowly while you're plating up.
Maintenance
Wash by hand and dry immediately; the dishwasher is too rough for the edge and the handle. Store the knife loose so the edge doesn't knock against anything. More knives are under knives and a matching board is under serving boards and chopping boards.
