crazyal
Super Member
I'm looking for a high quality knife to carve roasts and poultry. I have a set, can't remember the brand, that's nice that came with it's own block but I often find I like my 40 year old US made wooden handle "Hi Test" carving knife better. But the old girl is getting old so I thought I would look to see what's out there. After a short period of time of looking and I realized that I really don't know much about them. I would think a forged blade would be better than a stamped one. But some blades have a hollow edge. Would a slicing knife be better than a carving knife? What about a Japanese carving or slicing knife? Anyway tell me what you know.
In the future I would like to get a big green egg. So while I do some now I can see myself buying large chucks of cryovaced meat. Right now I use my trusty knife to cut raw meat as well as cooked. Is there a different type of knife used for cutting raw vs cooked? I think the knife I use now is 7", I don't think I would want any smaller.
In the future I would like to get a big green egg. So while I do some now I can see myself buying large chucks of cryovaced meat. Right now I use my trusty knife to cut raw meat as well as cooked. Is there a different type of knife used for cutting raw vs cooked? I think the knife I use now is 7", I don't think I would want any smaller.