Kitchen Knives

Question of the Day: Implements of turkey destruction redux

The big day is almost here. I am going to set aside the Wusthof boning/carver which has served me so well over 13 years of married Thanksgivings in favor of a quartet of knives to test on the yearly bird.

This year’s turkey carving will be brought to you by Big Chris with an assist from KnifeArt. I need to get reviews written for the Big Chris Wolverine and Bird and Trout, as well as the KnifeArt Razorback since all 3 need to be returned by the end of the year and frankly, what better medium than a giant bird to test them on. There is plenty of meat to work with, and carving a turkey is a relatable experience for most of you.

I am going to go out on a limb and say that despite their exceptional “slicey-ness” the Razorback and Bird and Trout are going to be too small to be effective turkey carvers, but there is a chance that the Wolverine may be able to hold its own. It is a bit taller than many carving knives, but it is a great slicer and at 5″ the blade has enough length to draw across the meat effectively.

Depending on how the Wolverine performs, and how much patience my wife has for my experimentation while we are trying to get dinner on the table, I may or may not do the majority of the carving with my Big Chris Steelhead. It is designed to be a boning and filet knife, and I am fairly certain it will do an efficient job. I actually own that one, having bought it myself at this year’s BLADE Show, so I am not under the same time pressure to get a review written.

I know that many of our regular readers have acquired new knives over the years since I first asked : What is your turkey carving implement of choice? So I figured it was time to revisit the question.

What will you be using to carve your turkey this year?

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Discussion

5 responses to ‘Question of the Day: Implements of turkey destruction redux

  1. More scientific; slice half with the Wusthof and butcher the other and compare the carnage against the control group. Pre-test, port or wine drinking to ensure proper test conditions

  2. This is probably the first Thanksgiving I didn’t get to spend with family for economic reasons, rather than service-related. I’ve got a bottle of St. Julian I’ve been aging for almost a decade, a turkey breast (not a whole bird), a good friend and a good cat. I’ll power through.

    I’m probably going to be carving with an 8″ Chicago Cutlery chef’s knife. As the dullest, and possibly cheapest, blade in the kitchen, it was the first “victim” of my Ken Onion Worksharp. Completely re-profiled the edge and turned it into the sharpest knife in the kitchen. And it’s held up better than some of the higher-end stuff I have access to (looking at you, Wusthof).

    As an aside, I don’t use a carving fork for anything. I’ve got a set of stainless tongs from GFS that I think cost less than $5, and have held up for several years. I’ve seen more expensive tools with “respected” brand names fail spectacularly in less time. Sometimes, it’s worth eschewing the “best” in the name of what the professionals actually use.

  3. My Morakniv Companion (carbon steel), has become my go-to kitchen utility knife. I just disassembled a turkey with it the other day.

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