{"id":16045,"date":"2025-07-26T12:05:49","date_gmt":"2025-07-26T12:05:49","guid":{"rendered":"https:\/\/topat10.com\/?p=16045"},"modified":"2025-07-26T12:05:49","modified_gmt":"2025-07-26T12:05:49","slug":"do-you-need-a-barbecue-knife","status":"publish","type":"post","link":"https:\/\/topat10.com\/?p=16045","title":{"rendered":"Do You Need a Barbecue Knife?"},"content":{"rendered":"


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A while back<\/span> at my favorite kitchen-gear trade show<\/a>, I spotted what appeared to be a trending category: barbecue knives. Their distinguishing characteristics seem to be a fairly tall blade, a shape that encourages a wokka-wokka\u2013style rocking motion, and a target audience that skews heavily toward dudes with beards. Not all of those traits scream \u201cgreat for grilling,\u201d but I was intrigued.<\/p>\n

One question immediately stuck in my head: What, if anything, makes a knife grill-friendly<\/a>? Those I’d come across certainly had a look that blended pirate cutlasses and samurai swords, along with Japanese kitchen knives and occasionally Chinese cleavers. Ads with Guy Fieri look-alikes who were \u201cblown away\u201d by this \u201cradical design\u201d quickly began crufting up my social media feeds.<\/p>\n

I sent a note off to my trusted knife guy, Bob Tate, at Bozeman Knife Sharpening & Supply<\/a> to get his take on barbecue knives. He had just sharpened one for a client and found that it \u201clooked like a cross between something Attila the Hun would use in battle and a zombie slayer.\u201d This one in particular struck him as the product of celebrity chefs and knife designers who needed to justify their existences.<\/p>\n

He clearly couldn’t see the point, preferring to steer customers considering a set toward the famous trifecta of a chef’s knife, paring knife, and bread knife.<\/p>\n

\u201cI tell them they’ll be able to do 90 percent of everything they need to do and be way happier doing it \u2019cause they\u2019ve got a superior product,\u201d Tate says.<\/p>\n

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