Thanks jbm.
At this season you'll have guests from far and wide that you want to give them a meal to remember. One they'll recall all the way till next year.
The first step is presentation. Everything has to look right. So, you use your tried & true recipe. It came out perfect again and your off to a good start. Now, for the carving. Each slice needs to have them watering at the mouth for it to be laid on their plate. The above are some examples
of knives to use: The top 2 are a 8-9" carvers, with a long more narrow, thin blade w/ some flex and will allow you to carve slivers off a ham or turkey w/ ease. The top one is from Buck's Empress Trio set w/ hollow grind. The second a full flat grind. Both blade profiles work. The next two are 6" boning blades. One from Buck's Empress Trio set as hollow grind. #4 was made to fit the Selector handle a full flat grind. These CAN work as a carver but lack blade length. The fifth knife is a bread knife from Buck's current kitchen set and can work as a carver. The sixth also from Buck's current Kitchen Set is a French Sabatier. Loosely called a Chef's knife. Is primarily for push cutting vegetables. It's width is not correct to give the best results on carving. Should be used as a last resort. Most any filet knife will work as a carver. As it has all the right elements.
I know many like a 119 or 110 but these blades tend to give a thicker slice of meat. Not so appealing for polite table fare. Sure others Can be used. These are the most generally accepted styles. DM
