What knife to slice Beef Wellington?

[Robstreperous]

Hey. Serving Beef Wellington Sunday. Just realized... what should I use to slice this thing?

My gut tells me a serrated knife like my Tojiro ITK to get through the crust. Sound right?

[ronnie_suburban]

Either way, it sounds like it's going to be a nice dinner. I think a sharp, thin suji would do well. Not saying a serrated knife wouldn't work but it might cause unnecessary flaking of the crust and will probably tear the meat more than it will cut it. You have the advantage of trying something out and seeing how that first cut goes. From there, you'll be able to assess whether the knife's doing the job or if you need to summon the bullpen.

[Robstreperous]

^^ Fair enough.

After all I'm feeding and cooking for these people ... not like they're going to toss me out of my own home...

Beef Wellington and a couple of ballotines.... think I'll try the suji first.

[ronnie_suburban]

^^ Fair enough.

After all I'm feeding and cooking for these people ... not like they're going to toss me out of my own home...

Beef Wellington and a couple of ballotines.... think I'll try the suji first.

Well, when you work that hard, you do want it to look its best. But you're right. The folks you're feeding will be happy regardless. Sounds like one helluva meal!

[Qapla']

It's quite likely that Wellington dishes should be sliced with Kiwi knives. Perhaps confirm the matter with some New Zealanders?

[taz575]

The Tojiro ITK has the wavy scallops, so it may do quite well through the flaky pastry?