Turkey: With What Are You Carving?

[DancesWithKnives]

I have a custom ordered yanagi-ba knife that was hand-forged out of laminated Japanese steel and chisel ground by Murray Carter. This type of knife was designed for sushi chefs but the foot-long blade and ability to slice thinly makes it ideal for carving turkey (at least for me). Plus, you don't have to worry about people trying to snatch turkey slices before dinner when you are holding that beast!:eek:

So what are you carving with this year?

[Mod 12]

I'll be carving with a 25 year old Henckles slicer that has seen more than it's fair share of birds and still kicking.

[tpaulos]

Still using a Chicago Cutlery 66S with a 8" blade,not the best steel out there but been using it for many years,it gets the job done.
Tony Paulos

[DancesWithKnives]

I have a 1937 Henckels medium-length slicer that was used by a professional butcher for many years. It now looks more like an icepick from decades of sharpening. Good knives!

I've got a couple Chicago Cutlery knives. My favorite is an all carbon steel, wood-handled butcher knife that I bought in the mid 1970s. I bought a stainless-bladed, plastic-handled medium slicer around 1989 and was pretty disappointed. I wish they would resume producing those old carbon steel knives.

Have a great Thanksgiving!

[Sabre]

I've got some old carbon steel Dexter's that are real good. Also have a couple of stainless R.H. Forschner {victorinox} carvers that I really like.

[DancesWithKnives]

I likewise have some Forschner kitchen knives (and a steak knife set). Good choice: They are a terrific value. It's rare that you get steak knives that will shave hair off your arm right out of the factory box.

[Wismon]

I'll be using knives made by whoever makes those serrated knives my mom uses. Nothing too special. Maybe I ought to try one of those Mora knives I have; I bet they would work fairly well...