What is Your Favorite Best Knife To Use To Carve Turkey, Etc.

GatorFlash1

GatorFlash1

Joined
May 28, 2012
Messages
3,189
My favorite turkey carving knife, actually my wife's favorite knife, is the Swiss Army Victorinox Fibrox 8" chef knife. It has been approved for professional kitchen use in restaurants, etc., is very affordable, is light-weight, and is easy to clean. There is a whole series of the Fibrox knives for the kitchen.

 
It'd be nice to have some epic, fancy knife that works wonders for this........

But FOR ME, it's pretty hard to beat my 6" Rapala $14 filet knife.
 
A fancy set that was given to my Mom and Dad by a visiting co worker from out of town. In the 70’s. Nice hostess gift.

Covid kept us home for our first Thanksgiving at our house. So I dug these out to use. First time they were ever used.
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My Ron Post custom slices birds (and ham and roast) like nobody's business.

(Pic recycled from another thread):

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Any knife being used by somebody else to carve the turkey!

Okay, okay, put the torches and pitchforks back in the wagon! Yikes!

Somebody was going to parachute in and be That Guy. I don't have much experience with turkey carving, and I'm one of those annoying people who like to over-optimize, so this would turn into a 45 minute ordeal of me trying ten different knives while everybody else just looks bored.
 
Shorttime said:
Any knife being used by somebody else to carve the turkey!

Okay, okay, put the torches and pitchforks back in the wagon! Yikes!

Somebody was going to parachute in and be That Guy. I don't have much experience with turkey carving, and I'm one of those annoying people who like to over-optimize, so this would turn into a 45 minute ordeal of me trying ten different knives while everybody else just looks bored.
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We may be related.
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Smatchet.

Honestly, I use a cheap set my wife and I have had for 17 years. If you cook your turkey right, you don't much cutting power ;)

I have used a Fiddleback Woodmans with great success. It's one of Andy's OG models, and it rocks...like all of his knives.
 
In the spirit of mayhem, it does occur to me that my Sawzall would eliminate the need for any kind of skill, whatsoever: tape the trigger down and give 'er! You don't need to worry about bones! How has nobody made a "meat carving" blade for reciprocating saws, already? I mean, Martha Stewart slaps her brand on everything else.....

It would be an excuse to get myself one of those battery-powered "chainsaws".

Are there features that make a "better" carving knife? I'm guessing that a Serbian Cleaver would be a bit of a struggle. I imagine a 6"-8" blade with a spear point and just a bit of flex. Wide, flat handle with slabs that resist "nature grease", and stay grippy when covered in it.
 
Shorttime said:
Are there features that make a "better" carving knife? I'm guessing that a Serbian Cleaver would be a bit of a struggle. I imagine a 6"-8" blade with a spear point and just a bit of flex. Wide, flat handle with slabs that resist "nature grease", and stay grippy when covered in it.
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I like these features about the classic German form I showed up thread: long, relatively thin, slightly flexible blade; comfortable handle with some flat sides to keep it from rolling in your hand, the slight hook at the end of the handle to rest your pinky against for a secure grip.
 
Rob47 said:
I like these features about the classic German form I showed up thread: long, relatively thin, slightly flexible blade; comfortable handle with some flat sides to keep it from rolling in your hand, the slight hook at the end of the handle to rest your pinky against for a secure grip.
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You've got the right idea, for sure. I'm a little too much of a crayon-eater to feel comfortable using something that pointy.
 
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