After 5 months of back and forth development, the prototype of the long slicer I envisioned and designed is here thanks to my friends at Wusthof Cutlery
The knife is a 34cm (14inch) long thin bladed slider 54mm deep at the heel with a radiused cutting edge hollow ground to reduce drag. The advantage to the radius is that the whole blade edge isn’t engaging the object to be sliced at the same time allowing for even less drag, yet still making a continuous cut with no “saw marking”.
The other plus to the radius design on the blade is that when you make a draw cut (pull the blade toward you) the physiology of your arm causes your elbow to lift up, causing you to change the angle of attack of the blade. On a straight traditional slicer you either end up cutting with the very tip of the blade or break your wrist to allow the blade to remain flat, reducing your leverage. The radius blade allows you to maintain maximum leverage by not having to break your wrist while the cutting edge still tracks parallel to the food.
Enough with the techno babble — how does it cut?
Like a dream. I had a chance to try it on a few competition briskets and pork butts the other weekend at Que and Cruz and it exceeded all my expectations. It cut hot brisket slices cleanly on one draw without tearing the slice. I was able to separate and slice pork “money muscle” with no stringing. We even went so far as to cut some already sliced brisket slices in half on the bias cleanly.
All in all I think it’s a winner. It’s hard enough to hold an aggressive edge yet retains some flexibility in the blade. It’s considerably lighter and thinner than my 14 inch scimitar so it’s less fatiguing if you’re cutting a lot of briskets to boot.
I’ll be talking to the factory about a few final minor tweeks soon but as of this point I don’t have a price point or release date. I’ll post them as soon as I have them.