Stubby Butcher Kitchen Knife - Rada Cutlery Knives R106 W206

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Stubby Butcher Kitchen Knife - Rada Cutlery Knives R106 W206

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Rada Stubby Butcher Knife R106 W206 (Skip to Recipe)

The Rada stubby butcher kitchen knife is rather short to give you the control of a small knife, with the cutting power of a larger butcher knife.  It's great for cutting small melons, as well as cooked and raw meat.

APPROXIMATE MEASUREMENTS:  Blade 5 3/8", Total 9 7/8"

STUBBY BUTCHER KNIFE FEATURES:

  • Satin finished solid aluminum ("silver") handles or black resin handles.
  • High carbon, surgical quality, stainless steel blades.
  • Hollow ground blades are hand-sharpened to a razor edge.
  • Finger guard on the handle protects you when cutting.
  • Made in America for over sixty years!

FREE RECIPES

Vegetable Beef Soup Recipe
Contributed by Charlotte Proctor

I clipped this recipe from the newspaper some time back. It can be adjusted to use whatever you have on hand. The beef can be sirloin tips or ground beef or stew meat, depending on what you can afford this week. I regularly use the chicken broth in a box (on the soup aisle) instead of water, and toss in a beef boullion cube or two for flavor. I always keep a few bags of frozen soup veggies: they come with or without tomatoes, and okra. The 1/3 C. (or handful) of quick-cooking barley helps soak up some of the liquid, and adds substance to the soup.

  • 1 t. oil
  • 1 onion, chopped with Cook's Utility Knife
  • 1 lb. beef tips
  • 1 t. basil
  • ½ t. pepper
  • 1 t. minced garlic
  • 2 t. Worcestershire sauce
  • 4 C. water
  • 1 cube beef boullion
  • 1 cube chicken boullion
  • 1 t. sugar
  • 1 bay leaf
  • 1 can (14 oz.) diced tomatoes
  • 2 C. frozen soup vegetables
  • 1/3 C. quick-cooking (10 minute) barley

Defrost vegetables in colander under running cool water. While vegetables defrost, cook onion in oil; add beef and sauté until brown. Add basil, pepper, garlic, and Worcestershire sauce. When beef is done, add water, bullion cubes, sugar, bay leaf and tomatoes. Bring to boil, reduce heat and let simmer 5-10 minutes. Add barley, cover and cook 5 minutes more. Uncover, add vegetables, bring to boil and cook until done, about 5 minutes more. Remove bay leaf. Check for seasoning.*

Serve with crusty bread for sopping up the juices!

*The salt in boullion cubes and Worcestershire sauce is usually enough, but you may need to add some to taste.


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