AISI 430 Stainless Steel Skewer with Wooden Handle, 720×14×3 mm

This flat skewer is intended for cooking portioned pieces of meat, vegetables, and other foods over charcoal. Its blade is made of food-grade AISI 430 stainless steel, while the wooden handle provides a separate area for holding and turning it. The complete skewer measures 720 mm, including a 480 mm working section. Understanding the difference between these two measurements is important when matching the skewer to a particular brazier.

Confirmed specifications

• Overall length: 720 mm.
• Working length: 480 mm.
• Blade size: 14×3 mm.
• Material: food-grade AISI 430 stainless steel.
• Handle: wood.
• Quantity: one skewer.

Matching it to a brazier

The 480 mm working length is the key measurement to compare with the firebox. It identifies the section that carries food, so it should be checked against the internal width of the brazier and the positions of its supporting edges. The blade needs to rest securely on both sides while the loaded area remains above the charcoal. The 720 mm overall length also includes the transition and handle; it should not be treated as the usable loading length.

The 14×3 mm specification describes a flat blade 14 mm wide and 3 mm thick. Compared with a slender round rod, the broader strip gives pierced pieces a wider internal support and helps them maintain their orientation as the skewer is turned. This matters when different sides of the food need to face the heat in sequence. Before use, the blade width and thickness should also be compared with any grooves or shaped slots provided by the particular brazier.

Loading food and managing heat

Pieces are distributed along the working section without packing them too tightly, and the areas that rest on the firebox walls are kept clear. A reasonably even load along the blade reduces imbalance during turning. The wooden handle stays outside the charcoal zone: it should not be positioned over an open flame or placed against heated metal surfaces. Turn the skewer smoothly by the handle while checking that the blade remains stable on its supports.

When several skewers are used on one brazier, matching working lengths help keep their supporting points and food positions at a comparable level above the charcoal. The actual capacity of the firebox must still be determined by its grooves and the available spacing between skewers, not by the overall product length alone.

Cleaning and storage

Allow the skewer to cool completely before cleaning. Wash the steel blade with a soft sponge and ordinary dishwashing liquid, rinse it, and wipe it dry. Hard metal scrapers and abrasive powders are best avoided because they may scratch the surface. Do not leave the wooden handle submerged for an extended period; wipe it with a damp cloth and dry it thoroughly instead. Remove residual moisture from both the steel and wooden sections before storage.