Could any professional roast carver point me in the direction of a decent carving knife please. I've had a Justinus that I bought in germany many years ago that has done well but the handles getting loose now, so it's time to treat myself.
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Which Knife?
- Thread starter rest have risen above me
- Start date
mick-a-nick
Corporal
Prestige by Solingen (German) or a ceramic set (4) = £500 +
My ceramic carver is wicked but sharp so watch fingers.
My ceramic carver is wicked but sharp so watch fingers.
E
enginesuck
Guest
If you really want to treat yourself i would invest in a decent salad bowl tubby !
DT_Xtremez_15:DT_Xtremez_15:DT_Xtremez_15:DT_Xtremez_15:DT_Xtremez_15:
DT_Xtremez_15:DT_Xtremez_15:DT_Xtremez_15:DT_Xtremez_15:DT_Xtremez_15:
I'm glad I asked the question as ES has just solved the problem. I'll just take that one out of my back shall I...DT_Xtremez_32:
And talk about pots and kettles and calling...DT_Xtremez_30:
DT_Xtremez_32:And talk about pots and kettles and calling...
DT_Xtremez_30:
My Sabatier are a bit crap now, I was thinking of buying some Shogun blades. I saw an advert where the guy saws the head off a nail, then "rizla" slices a tomato with it.
it depends which ones you get some have two parts to the metal part of the knife, eg the blade is attached to the handle part as opposed to being made in one piece which are the more expensive type. We've had them for years and they are still going well.
Mick a nick ta for that, those names threw up a lot of decent sites. The 500 notes idea is a bit pricey. I'm talking Dunlop star cookery rather than Michelin star...lol
Webbo
Sergeant
Richardson of Sheffield for me, still going strong after 7 years. All knives also 1 piece of metal as mentioed above. £100.
DT_Xtremez_30:
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needsabiggerfuse
Flight Sergeant
We've got some of these. The first time I used the steak knives, I thought I was conducting an autopsy. DT_Xtremez_35:
http://www.kitchenknivesdirect.co.uk/acatalog/global_knives_sets.html
DT_Xtremez_35:http://www.kitchenknivesdirect.co.uk/acatalog/global_knives_sets.html
needsabiggerfuse
Flight Sergeant
Let me guess, you sharpen 'em on the door step. Well that's what my dear 'ol Grandad used to do God bless him!
DT_Xtremez_30:I orignally qualified as a chef and worked as a carvery chef for a couple of years.
The best type of knife for the job is one with a scalloped edge, its also known as a granton edge. My experience is that even the cheapest ones are the mutts nuts when it comes to slicing thru animal based protein.
See this link for the style of blade I'm talking about
http://www.amazon.co.uk/Solicut-Fir...119?ie=UTF8&s=kitchen&qid=1255022522&sr=1-119
The best type of knife for the job is one with a scalloped edge, its also known as a granton edge. My experience is that even the cheapest ones are the mutts nuts when it comes to slicing thru animal based protein.
See this link for the style of blade I'm talking about
http://www.amazon.co.uk/Solicut-Fir...119?ie=UTF8&s=kitchen&qid=1255022522&sr=1-119
How do you sharpen the ones with the scallopped edge then? I've seen them before and they do seem to cut through some of the ropey joints the mess get lumbered with sometimes with ease.
https://www.jeanpatriqueoffers.co.u...-may/1/priorityascending/cataloguedetail.html
These have got to be worth a punt. This offer comes up periodically.
These have got to be worth a punt. This offer comes up periodically.
The scalloping (if that's a real word) helps to hold a cutting edge if scalloped alternately on each side. If push comes to shove you can run it down a sharpening steel to take any burrs of the edge. Personally I only used a steel as a last resort.