Turkey Carving Knife?

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jacko9
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Turkey Carving Knife?

Post by jacko9 »

OK guys (and gals) what type of knife are you going to be using to carve up your turkey? While we are visiting my sister's house the carving will be done by them but, at Christmas I'll be carving the large bird and while the default might be my 270mm sujihiki, I wonder what you'll be using for this task?

Perhaps something like this?

https://www.chefknivestogo.com/tayaasdoed27.html
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Re: Turkey Carving Knife?

Post by easilver »

Ed in L.A.
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Re: Turkey Carving Knife?

Post by Robstreperous »

I use a Richmond honsesuki to cut through the joints and take the meat off the carcus and then my trusty Takeda suji to carve the meat.
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Re: Turkey Carving Knife?

Post by jacko9 »

Robstreperous wrote: Tue Nov 21, 2017 5:50 pm I use a Richmond honsesuki to cut through the joints and take the meat off the carcus and then my trusty Takeda suji to carve the meat.
How long is your honsesuki? I was thinking about removing the breast meat with my 150 or 210 Konosuke Petty's and then slicing with my suji. I should look into getting a honsesuki (perhaps my good friday purchase).

I'm kinda liking the looks of this one;

https://www.chefknivestogo.com/anbl2haho15.html

Unfortunately it's not in stock. Or the Takeda;

https://www.chefknivestogo.com/taho15.html

I like the looks of the Masamoto except for the handle (I'm getting partial to the Wa handles).
Chicagohawkie
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Re: Turkey Carving Knife?

Post by Chicagohawkie »

My Dad will be whipping out the electric carving knife!
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Re: Turkey Carving Knife?

Post by Kalaeb »

Chicagohawkie wrote: Tue Nov 21, 2017 6:30 pm My Dad will be whipping out the electric carving knife!
It would not be thanksgiving without an electric carving knife, IMO.

Personally I like my old Forgecraft boning knife and my Martell suji.
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Re: Turkey Carving Knife?

Post by mauichef »

Not carving a bird this year. Doing a sous vide and deep fried rolled Porchetta style turkey breast (Turchetta). So I'll be using my Konosuke Fujiyama White #2 Sujihiki Kiritsuke to slice that bad boy!
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Re: Turkey Carving Knife?

Post by jacko9 »

LOL - I do have an electric carving knife but, I haven't used it in 20 years! Now we can all see that I'm really just a toy junkie wanting to buy a new knife ;-)
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Re: Turkey Carving Knife?

Post by pjwoolw »

I use my trusty $2.00 Chicago Cutlery boning knife.

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Re: Turkey Carving Knife?

Post by salemj »

I definitely "break down" the bird first and then slice with whatever is handy (usually a gyuto). For breaking down, I tend to use whatever is handy that is a slightly softer steel...ideally something thinner, like a boning knife. (It is very rare that I carve in my own kitchen, so I don't get to work with my knives so much except for the one gyuto I bring with me!)

This year I'm being hosted by someone else. I'm actually very curious to see how he carves up the bird, especially because I know he is just starting to get more into knives...
~Joe

Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
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Re: Turkey Carving Knife?

Post by gladius »

I will use the same trusty 210mm sujihiki...

ref. https://www.chefknivestogoforum.com/sho ... ml#p116672

Image
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Re: Turkey Carving Knife?

Post by Robstreperous »

jacko9 wrote: Tue Nov 21, 2017 5:53 pm
Robstreperous wrote: Tue Nov 21, 2017 5:50 pm I use a Richmond honsesuki to cut through the joints and take the meat off the carcus and then my trusty Takeda suji to carve the meat.
How long is your honsesuki? I was thinking about removing the breast meat with my 150 or 210 Konosuke Petty's and then slicing with my suji. I should look into getting a honsesuki (perhaps my good friday purchase).
My honesuki's a 165. Any good stiff boning knife or a stiff german petty would do the trick for breaking down the bird. I've also used gyutos to carve up the meat. This year I've got a larger bird to tackle so I'm looking forward to the added length of my suji when I go to tackle the white meat.
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Re: Turkey Carving Knife?

Post by Carter »

150mm Takeda Honesuki & 270mm C II Bladeworks Suji.

The real fun is the number of knives I get to play with doing all the prep work for the side dishes.
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Re: Turkey Carving Knife?

Post by J david »

This.
Image
...and I don't want to hear any s#!t about it. It works and, because I'm entertaining all my in-laws, I will be well into my second bottle of red by the time I carve the turkey. No expensive knives for me on thanksgiving.
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Re: Turkey Carving Knife?

Post by Nmiller21k »

12 inch old carbon bullnose from the 50s
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Re: Turkey Carving Knife?

Post by jacko9 »

J david wrote: Wed Nov 22, 2017 3:25 pm This.
Image
...and I don't want to hear any s#!t about it. It works and, because I'm entertaining all my in-laws, I will be well into my second bottle of red by the time I carve the turkey. No expensive knives for me on thanksgiving.
I hear you about the wine consumption before the carving! That looks like an effective non-worry knife!
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Re: Turkey Carving Knife?

Post by J david »

jacko9 wrote: Wed Nov 22, 2017 5:21 pm
J david wrote: Wed Nov 22, 2017 3:25 pm This.
Image
...and I don't want to hear any s#!t about it. It works and, because I'm entertaining all my in-laws, I will be well into my second bottle of red by the time I carve the turkey. No expensive knives for me on thanksgiving.
I hear you about the wine consumption before the carving! That looks like an effective non-worry knife!
One could do much worse for 6 bucks.
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Re: Turkey Carving Knife?

Post by snipes »

I'll use something easy to break down the bird and the second breast, then my suji to slice the breasts into thick slices across the short side.
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Re: Turkey Carving Knife?

Post by Jason H »

Chicagohawkie wrote: Tue Nov 21, 2017 6:30 pm My Dad will be whipping out the electric carving knife!
This was a mainstay for me growing up. Even as a kid I found myself wondering why in the world an electric knife was necessary. They just always seemed more hassle than it was worth, but everyone’s grandparents had one.
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Re: Turkey Carving Knife?

Post by Joshigon »

I used a masakage mizu.
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