Carving?
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)!! :D:D
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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 :) |
Originally Posted by Bristol98
(Post 10490393)
I use an effin sharp Psycho type knife, but I like my meat meaty (thick slices, more like steak)!! :D:D
:lol1: |
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,.
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Funnily enough the knife with the wavey or serrated edge is called a ham knife which is why it cuts ham well.
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Originally Posted by David Lock
(Post 10491104)
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 |
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? :cuckoo:
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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! :thumb: :D They are the best. I should buy one.
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I just like to hack it to death, just to make sure its dead of course ;-)
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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. |
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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 :cuckoo: david |
Get a steel.
https://cn1.kaboodle.com/hi/img/2/0/...=1207935480000 Learn how to use it and throw away the electric nonsense :) |
There's already a carving thread. :p
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Originally Posted by wayne9t9
(Post 10491866)
Get a steel.
https://cn1.kaboodle.com/hi/img/2/0/...=1207935480000 Learn how to use it and throw away the electric nonsense :) 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 |
Originally Posted by PaulC72
(Post 10491217)
I just like to hack it to death, just to make sure its dead of course ;-)
https://1.bp.blogspot.com/-JFNBQsO0R...hannibal01.jpg :D |
Originally Posted by Chip
(Post 10492796)
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 And exactly what is "menatime" - some sort of valley timekeeping? David |
Originally Posted by David Lock
(Post 10493937)
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 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.:D 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 |
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