And by the way, I've decided that outdoorsmen have their chainsaws... and, for the BBQer, the electic knife is the chainsaw equivalent of choice. I have been using an old -- really old, like 40 years -- GE electric that my mom owned. It went through brisket LIKE BUTTA! I hold racks of ribs vertically and slice down each rib in less than a second each. And chicken -- fuhgeddaboutit! Bones? What bones!! And the looks -- the looks I get when I pull the rip cord and rev up that electric knife... weilding it like samurai John Belushi on Saturday Night Live! As I am buzzing through the cut of the day, with onlookers agape, I turn to them and explain "woodsmen have their chainsaws, and BBQers have their electric knives..."
One note to those who might still be reading... when the old trusty GE died last week, I went with a new Hamilton Beach ($20). I found that it cut the HELL out of my cutting board... I'm talking shards of wood... while the GE did not. After some investgation, saw that the HB had sharp teeth right down to the end of the blade. Those teeth did the damage as I pulled the knife across brisket slices. Found a Cuisinart ($50) that did not have sharp teeth at the tip -- just a rounded edge. It does far less damage to my boards.
