Carving Knife

[JimM169]

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.

[Foliage]

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

Edited by Foliage on Tuesday 25th November 14:16

[PedroB]

Yup, you want a straight edge.

Victorinox, Global, Henckels and Wusthof all make nice knives that are about the same price. Pick a few up and see how you like the feel of them.

[JungleJim]

I can never get a satisfactory cut using a straigh edged knife - so I assume my knife isnt's sharp enough?

[tuffer]

I have one of these: Global Carving Knife

Carves just fine:

[21TonyK]

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...

[sherman]

I got a Sabatier 10" carving knife from TK Maxx a few months ago for only £25. It keeps a very sharp edge.