How to care for your barbecue knife?

For those who truly appreciate savoring and experimenting with various types of meat, barbecue day is a serious matter! It goes far beyond simply preparing good meat. The way it's cut and, especially, the utensils used, matter a lot. Preserving your barbecue equipment, especially your knives, is essential so you're always ready to gather friends and family on weekends.

Despite being made of steel, barbecue knives need care to maintain their cutting efficiency.

And that's why we're here, to help you take the best care of your barbecue knives. Keep reading to see what we've prepared for you!

How to extend the life of your barbecue knife?

To extend the life of your knife, it's important to be careful. No using it and then leaving it "thrown" anywhere. – Especially since a quality and durable knife requires a greater investment compared to a common piece.

So, write this down: every time you use it, wash it thoroughly, dry it, and place it inside its sheath to preserve it from the elements.

Sharpening it is another task that must be performed constantly so that it doesn't lose its edge. For this, you'll need a professional sharpener, called a honing steel. There are three different types of honing steels: smooth, grooved, and diamond-coated.

When you use your knife to cut meat with bones, the grooved honing steel is the best option. The blade will perform very well for its purpose. For boneless meats, the smooth honing steel is sufficient for the job. Being more robust, the diamond-coated model is usually used by professionals, such as butchers.

How to use honing steels in practice?

The method of use is the same for all three models. We'll explain how.

First, you should support the tip of the honing steel on a flat, non-slip surface, such as a cutting board, for example. Then, take the barbecue knife you wish to sharpen and place it against the side of the honing steel.

After that, you should tilt the knife until the "cutting edge" meets the surface of the honing steel, at an average of 10 to 15 degrees. Then, start sharpening the knife blade with light and delicate movements.

The movement needs to be continuous, as if you were cutting your honing steel, passing the entire blade from top to bottom repeatedly. Then, sharpen the other side of the knife as well so that both sides are sharpened, and the knife blade's edge becomes incredibly efficient when cutting meat.

The handle is an element that also needs to be observed and taken into consideration, as a knife with a comfortable handle ensures a firmer grip when sharpening the utensil, preventing it from slipping and causing an accident.

What's more, the handle is a very important part to ensure more safety when cutting meat.

Here at Cutelaria Cimo, in addition to various models of knives, you'll find resistant honing steels with high sharpening capacity for your specific barbecue knives, so you won't have any trouble when cutting meat. After all, only a good barbecue master understands the difference a precise cut makes. With our incredible honing steels, your knives will never be dull again. Don't waste time!

If you want to follow other related content, visit our blog. We have many posts for you. And to check out our products, just access the Cutelaria Cimo website and enjoy!