Discussion
Thinking of treating myself to a new carving knife this Xmas but don't know whether to go for a serrated or straight edge. Guessing serrated would be better for the red meats but would it be too aggressive for a chicken/turkey? I've got a few Global knives already but would rather get the right tool for the job than worry about them all matching so open to suggestions for other makes.
Always straight edge, easier to sharpen & will give a cleaner cut.
You only need a serrated edge for cooking bread or rope.
Id go for something like -
http://www.amazon.co.uk/Victorinox-19cm-Chefs-Knif...
But im a victorinox fan boy
You only need a serrated edge for cooking bread or rope.
Id go for something like -
http://www.amazon.co.uk/Victorinox-19cm-Chefs-Knif...
But im a victorinox fan boy
Edited by Foliage on Tuesday 25th November 14:16
I've got a few different carvers for meat fish etc but I always prefer using a Serrano or ham carver. Generally thinner and longer so quick and easy to use. Mine was a hand-me-down but this sort of thing is similar.
http://www.amazon.co.uk/Stellar-Sabatier-Scalloped...
http://www.amazon.co.uk/Stellar-Sabatier-Scalloped...
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