I am partial to a roast joint and like to carve the meat fairly thinly with a decent knife. I do have an electric job but somehow feel that is cheating and think a real knife is more manly

But what I have found is that I have a knife with a sort of wave edge if you know what I mean. To touch it it feels blunt but is far better at cutting meat than a sharp straight edge. I have never understood this but I do note that if I get some slices of meat at a supermarket delicatessen counter they use the same sort of knife. I don't even know how I can sharpen it or, indeed, if I need to.

So what do SN carvers do?

dl

 

I use an effin sharp Psycho type knife, but I like my meat meaty (thick slices, more like steak)!!

 

I prefer thicker slices myself but key is letting the meat rest as carving straight out of the oven will always be hard work.

I use a global carving knife and random carving fork - the former kept razor sharp with a water wheel ceramic type sharpener.

Same knife I can cut wafer think slices of potatoes ie for a dauphonoise so I think its fine for carving meat

 

 

David,

Firstly always allow the meat to rest before carving for about 20 mins. A sharp knife will make carving easier as well as cutting through the grain of the meat rather than with it.
Using a boning knife to remove bones to make it easier to carve after cooking though do not remove large bones like on a rib of beef.

Get your butcher to chine the meat when buying it will make it easier as well.

All larger joints require a slightly different approach to be carved properly so don't worry too much if you mess it up.

Chip

 

I do know the stuff about letting the meat rest before carving, in fact we usually put the joint out of the oven while we make the gravy which gives it a chance to settle.

Much of the meat I carve now is just a chunk of cold ham from which I like to carve off some thin slices for a decent sarnie. That's where the wavy edge knife really excels.

david

 

We have one the the wavey edged ones and as you say it is very very good, as for sharpening it i think its not an option sadly,.

 

Funnily enough the knife with the wavey or serrated edge is called a ham knife which is why it cuts ham well.

 

IMO wavy edge knife is the best for carving, David. I find that my so-called carving knife (it is a father of my other knives from the set) useless due to it being silk sharp. That's why I use one of my little, wavy edged stake knifes to carve a large joint. Someone I know uses the electric bread knife for carving humungous roast joints. But then again, she feeds the nation every so often, whereas I only cook large-ish joints on ad hoc basis.

 

You mean a serrated blade? Theres a wiki on serrated blades: http://en.wikipedia.org/wiki/Serrated_blade and how to sharpen them ... sad, isn't it?

 

Electric knives are rubbish, a good sharp carving knife will cut meat much quicker as it slices the meat rather than rips through it like an electric knife does.

Chip

 

Yes, yes!!! Serrarrarrarrated blade! They are the best. I should buy one.

 

I just like to hack it to death, just to make sure its dead of course ;-)

 

When sharpening serrated blades you only sharpen on the side with the serrations this vid should help http://www.youtube.com/watch?v=hjzcMrlaP58

I use the Lansky sharpening system for all my knives and you can buy attachments for serrated blades.

 

This is the knife I use.

http://www.johnlewis.com/230843680/Product.aspx

 

Thanks guys and youngsplice

Interesting and comments about sharpening very helpful. And now I know that the knife I use for ham is called a "Ham" knife which I didn't know

david

 

Get a steel.



Learn how to use it and throw away the electric nonsense

 

There's already a carving thread.

 

As it happens electric knives can be quite good but they are a pain to use compared with a decent knife.

For sharpening regular blades I use a Tormek whetstone with leather honing wheel and a steel on occasions.

dl

 

David


If you need any more culinary advice, like "how to make toast" or "how do I boil an egg" then please don't hesitate to ask as we are always willing to help the elderly .


In the menatime please be careful you don't cut yourself with your ham knife

Chip

 

 

Thanks so much Chip, I'll bear that in mind. I was going to reply before but I was busy in the kitchen - one of the lobsters needed sorting out and with 6 different sauces on the go I was almost struggling - you know what it's like. I bet you have similar problems on your tiny Welsh stove!

And exactly what is "menatime" - some sort of valley timekeeping?

David

 

David,

We have advanced here in Wales these past few years and now cook on a popty or a popty ping when referring to a microwave.

Menatime is an ancient welsh meaning for a form of solar time that corrects the variations of local apparent time

Enjoy your lobsters and you may be interested in this: http://www.lodormeat.co.uk/

Chip

 

Might give Lodor a whirl. Lamb prices look OK.

Thanks for time explanation. I'll remember that for Mastermind

David