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Kitchen Knives - Page 18

post #256 of 431
Quote:
Originally Posted by foodguy View Post
depends on what you're carving. If you're doing large, uniform roasts, like leg of lamb, pork roast, standing rib roast, etc, get a long carver like this

but if you do birds -- turkey, chicken, duck ... you need a shorter, stiffer knife like this to work the joints. chef's knife actually works quite well.

Thank you.

I think I will be cutting mostly birds.
post #257 of 431
Quote:
Originally Posted by Dragon View Post
What is the ultimate western knife for carving? I would like to have a nice knife for carving holiday meals.
The answer depends on your definition of "Ultimate". If cost is not a priority you should look at a custom made knife from one of the makers who specialize in kitchen knives like: Thomas Haslinger, Murray Carter or Bob Kramer. Here is Haslinger carving set offered by The Epicurean Edge ($975) as an example:
post #258 of 431
Quote:
Originally Posted by Dmax View Post
The answer depends on your definition of "Ultimate".
If cost is not a priority you should look at a custom made knife from one of the makers who specialize in kitchen knives like: Thomas Haslinger, Murray Carter or Bob Kramer.
Here is Haslinger carving set offered by The Epicurean Edge ($975) as an example:


Yes, something like that. Very nice!
post #259 of 431
Quote:
Originally Posted by Dmax View Post
The answer depends on your definition of "Ultimate".
If cost is not a priority you should look at a custom made knife from one of the makers who specialize in kitchen knives like: Thomas Haslinger, Murray Carter or Bob Kramer.
Here is Haslinger carving set offered by The Epicurean Edge ($975) as an example:


That is one nice set. Do people use the knife separately from the fork or is it a special set only used at the best of times?
post #260 of 431
Quote:
Originally Posted by jobro View Post
That is one nice set. Do people use the knife separately from the fork or is it a special set only used at the best of times?

that's a beautiful carving set -- they're largely ceremonial. the knives are really only good for carving, though, and as i said before, a knife like that will be great for carving things like leg of lamb or standing rib roast, but it's not good for carving chicken, turkey, etc.
post #261 of 431
Quote:
Originally Posted by Thomas View Post
So I ordered a Masamoto VG-10, it arrived, is nice, but I now learn that the VG-10 series is now not made from the VG-10 steel. Probably was, once, - and that's likely the version that Cooks Illustrated tested in their January issue. The best info I can find indicates VG-1 steel, which is not quite VG-10. This is troubling. Used it for a moment this evening anyway. Heavier than I expected, but still sharp and nimble.

Well, I'm about to put a new edge on the Masamoto. Not happy with the factory edge - didn't like it at the get-go, and don't like it now. This though is funny: the profile is exactly the same as the Togiharo, but the Togi's edge has held up better, for less than half the cost.

Anyway, before I write off the Masamoto, I'll put a fresh edge on it and see how it holds up.
post #262 of 431
Thread Starter 
Broke the tip off my 10" chef's. Back to Oregon it goes. Just as I started a new class.
post #263 of 431
Quote:
Originally Posted by Manton View Post
Broke the tip off my 10" chef's. Back to Oregon it goes. Just as I started a new class.

REALLY??? How did you do that?
post #264 of 431
Thread Starter 
Quote:
Originally Posted by Thomas View Post
REALLY??? How did you do that?

Fell from my island onto the tile floor.
post #265 of 431
you can pick up a 6" Shun at Sur la Table for $80.
post #266 of 431
Quote:
Originally Posted by Manton View Post
Fell from my island onto the tile floor.

AAAAAAAAAACK. I feel your pain. I guess installing industrial-type floor coverings is out of the question?

Quote:
Originally Posted by gomestar View Post
you can pick up a 6" Shun at Sur la Table for $80.

Better that he should use a hacksaw than resort to a 6' knife. I use those to clean my fingernails.
post #267 of 431
Hey Manton - Did you use an 8" knife before? How did you find the transition from 8 to 10? I am tempted to try it but it seems I wouldn't be terribly dextrous with that extra 2 inches of blade way out there.
post #268 of 431
I use a 6" and quite like it. It fits with my mini kitchen.
post #269 of 431
Thread Starter 
Much prefer 10" to 8", transition was no problem.
post #270 of 431
Quote:
Originally Posted by Douglas View Post
Hey Manton - Did you use an 8" knife before? How did you find the transition from 8 to 10? I am tempted to try it but it seems I wouldn't be terribly dextrous with that extra 2 inches of blade way out there.
Ten is more better.
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