Do you know that using the wrong knife can not only ruin your meat cut but can also hurt your overall grilling experience? BBQ cutlery is one of the most essential accessories that can make or break your grilling results. For instance, a wrong chef knife can turn simple slicing into a cumbersome challenge. Whether you’re a newbie or a pro in the grilling world, you need a quality set of meat cutting knives for a successful barbecue. All pitmasters should consider the following categories when buying cutlery:
Blade Material
Carbon steel or stainless steel are the two best options when it comes to BBQ knives. (While these materials are known for their durability, you can check their Rockwell hardness to determine the overall quality.) Knives made of stainless steel tend to sharpen easily and are rust-resistant, but they also lose the sharp edge more quickly than expected. On the other hand, carbon steel is an excellent material to achieve edge retention, but unfortunately, the material requires more maintenance.
Blade material ultimately comes down to your preference, but if you want a Tailgater suggestion, try the Henckels 8-inch chef knife. This corrosion-resistant chef knife has an exceptionally hard yet flexible blade and will become the most versatile choice of cutlery for all your BBQ needs.
Balance & Weight
An unbalanced knife is not only dangerous but also fails to perform to expectation. Make sure your BBQ knives have balance between the blades and handles, as it is a crucial factor in how well they will chop, slice, and dice without your hands suffering from fatigue.
You can test whether the knife is balanced by extending your index finger and balancing the knife like a teeter-totter. If it’s balanced, you should be able to find its balance point directly past the bolster at the butt of the blade. If it tips towards the handle, the knife is handle-heavy.
Check out the Dalstrong Carving Knife’s surprisingly tall blade height, which provides useful knuckle clearance. This knife creates thin, uniform slices of larger cuts of meat without tearing or shredding – from brisket and prime rib to a smoked ham, with a single stroke!
Handle
Handles will be made from either plastic or wood. While wooden handles look great and provide a traditional feel in hand for the user, plastic handles offer a better grip and are usually textured, anti-slip surface.
A longer handle will allow you more control of the knife while using it, but it can also be cumbersome for smaller hands. Generally, the longer the handle, the larger the blade. Choose a knife that fits securely in hand without feeling too small or too big.
A solid rosewood handle cradles the end of this Japanese high carbon knife (Mitsumoto Sakari Santoku Knife) and was ergonomically designed to minimize wrist tension and offer flexibility to adjust your cutting angle while providing a secure, comfortable grip.
Following these tips will allow you to use the best set of meat cutting knives for your next cookout.