Barbecue Knife Slicer
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When tactical practice meets the needs of a good cut in barbecue and cooking, we have a knife with exceptional performance. Our barbecue and kitchen knives are for those who appreciate a good cut that impresses even the most skeptical. Using the best of artisanal forging, it is possible to create a knife with a unique personality and premium performance. With a durable and super sharp cutting edge, our kitchen knives can effortlessly slice vegetables and slice meat in both cold and hot cuts. The handle and angle of the edge allow the knife to rest on cutting boards efficiently to chop vegetables or other foods without hitting the surface with your hand. Another detail is the meeting of the cutting edge with the handle, allowing the knife to protect your hands from fluids. With hardwood forming its handle, the knife will last for years with basic care. Each detail was added by years of practice handling knives.
Technical Specifications
Superior heat treated carbon steel for hardness approx. 60HRC
Moisture-resistant hardwood handle
Care and Maintenance
Carbon steel is reliable and delivers excellent cutting performance and strength, but it requires some essential care:
-Always keep the knife dry and free from moisture. Storing it damp will cause oxidation and rust, so always dry it after use.
-With use, carbon steel stains and darkens. It is not poor quality or a defect, it is the nature of the steel and does not cause harm to health. Just use it normally and over time this patina will stabilize. Do not try to polish or remove the patina, carbon steel was not made to stay shiny. Only stainless steels have this characteristic.
-When storing your knife for long periods, apply a thin layer of oil to the surface of the steel. Since this is intended for use with food, olive oil is a good lubricant that will not affect the flavor of the food.
- Moisturize the wooden handle with peroba oil or wood wax whenever you notice the wood becoming dull. Although it is resistant to moisture, keeping the wood moisturized will extend the life of the blade.
- Never use glass, marble, porcelain or other hard materials as a cutting board. Steel is less hard than these materials and you will instantly dull your blade if you do this. Use wooden or PP (Polypropylene) boards as a cutting board, they are soft and preserve the knife's edge.
- This knife is intended for slicing, never use it to cut bones, ice or apply blows and twists, you will destroy the knife edge or the knife tip.
- This knife is shipped with an above-average sharpness, so always use it with caution. Keep children, negligent people or those who are afraid of blades away, as this knife has micro-sharpening, any simple accident or lack of expertise can cause serious injuries.
-If you are not familiar with sharpening, you can send your knife for resharpening and only pay the shipping costs.