Randall Cooking Etiquette

I'm Bar-B-Queing a Texas Brisket on the grill, and I cut some "test strips" off the end with a Model 10/7 to see how it was cooking.
Very good results.
But my knife was left with a thick slather of juice/bar-b-q suace which I refused to wipe off.
Is it better to wipe the sauce off the blade with a finger and then lick the finger...or lick the blade?
No way was I going to waste the taste treat on a paper towel...waaay too good.
But I worried about licking the blade directly, Randall form and all.
Plus it's safer.

What's the proper form for cleaning up a Bar-B-Q slathered Randall blade?

I think that you answered your own question, meaning that you should do whatever floats your boat.

But--and there is Capt. Chris's conditional word again--keep in mind that the tongue is an organ with a plentiful blood supply.

Implication? You will either have to refine the technique of blade licking through trial and error until you have it refined to such a level that you can assure that you don't do yourself serious damage, or you find another way to satisfy that sudden urge for instant gratification.

Personally, I would choose the latter course--maybe risking fingers to remove the sauce from the blade and then licking the fingers clean. After all, the fingers are a lot further from the heart.

Ain't it wonderful how playful and trivial we can be--all in the name of fine cutlery!

Larry

Protecting the cutlery is the prime goal.
Satisfying the BarBeQue lust comes next.
Preserving the blood/flesh is dead last.
Don't lick a blade sideways....straight from the unsharpened spine....to the blade edge.....knife turned upside down so the spine 's at the bottom. Carefully..from the bottom up.
For beginners: Wipe blade carefully with finger....you know what comes next!
I wiped it down afterwards with a damp cloth..and then went over it with a dry towel.


The fine "S" blade on the old Model 10 looked fine.

Texas Bar-be-qued brisket - I BBQed a 15 pound brisket 2 weeks ago. It takes a day and a half to make, and takes my #2 son and his roommates about an 1.5 hours to eat it.

I always us my Randall carving knife for slicing it, and my #10 5 inch for the prep work.

Today for Easter, the 10 pound ham was great. And was carved with the Randall carving knife set.

Alan Grombacher
RKS #5531

In Idaho we use a slice of fresh sourdough bread to wipe it off and then eat the bread with a slug of cold beer to wash it down.

Pap

Hey, Drshame, how come the logo on my knife is slanted differently from yours?

Per Capt. Chris: It's an old Codger possibly from the 70's.
Apparently Randall has put their logo at an angle on some products.

Or it's a fake!
Cuts great and looks like it's got some experience to it. It's a user so I don't mind if it gets slathered in sauce every now and then!