View Single Post
Old 07-20-2011, 11:48 AM   #14
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Quote:
Originally Posted by Slamdunkpro View Post
Well,,,,,,

It's 2 inches longer than than a 12 so you can get through a brisket flat in one draw cut. 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.


How's that?
I was wondering the same thing. thanks for the explanation. I'm using a 14" straight slicer now and I like the length. I guess i really didn't notice that I ended up using the tip of the blade near the end of the stroke. I'll have to pay closer attention. Keep me posted on the availability. I'm always interested in new knives
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

BBQ Brethren Chicago Area Lunch, Jan 28th! Join us!

The Naked Fatty!


Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote