Twelve inches of scalloped DEXSTEEL, ground so the edge starts on a hard exterior instead of skidding. On a roast the difficulty is almost always the first millimetre — once through the crust, the blade travels easily, and the scallops are what get it there.
Brisket, glazed ham, crusted prime rib and roasted pork with crackling all carve better on a scalloped edge. The length crosses a full joint in one pull so the slices stay even rather than stepped.
Dexter-Russell has been making cutlery in Southbridge, Massachusetts since 1818 and remains the oldest cutlery manufacturer in the United States.
