carving knives
Author
Discussion

tgr

Original Poster:

1,250 posts

199 months

Monday 29th October 2012
quotequote all
Why is it that many carving knives that are sold in chef's shops are serrated? I would have thought that the teeth tear the meat and make for a less clean slice.

Anyone (particularly catering professional) care to comment?

escargot

17,123 posts

245 months

Monday 29th October 2012
quotequote all

tgr

Original Poster:

1,250 posts

199 months

Monday 29th October 2012
quotequote all
Blimey! Should be for that price.

I was more thinking Victorinox fibrox...

escargot

17,123 posts

245 months

Monday 29th October 2012
quotequote all
I've no experience of Victorinox myself but they seem to get really good reviews by people on here.

z4chris99

12,514 posts

207 months

Monday 29th October 2012
quotequote all

Vipers

33,495 posts

256 months

Monday 29th October 2012
quotequote all
Just got myself an electric knife from John Lewis's for crimbo, just to cut the turkey clean for a change.

Only a tenner, that will do me fine.




smile

Output Flange

17,047 posts

239 months

Tuesday 30th October 2012
quotequote all
lepetitoeuf said:
I bought that fork many years ago and it is the least used of my Global items.
By contrast, I use mine pretty much every weekend.

I want to get the ::Global Roast Slicer::.

Bullett

11,170 posts

212 months

Tuesday 30th October 2012
quotequote all
I lost my straight cut carving knife and someone got me a serrated one as a replacement. It's rubbish, rips the food especially chicken to pieces rather than making a clean cut.

Got another straight edge now.

evoivboy

986 posts

174 months

Tuesday 30th October 2012
quotequote all
i have used one of these for 35 years
http://www.nisbets.co.uk/Victorinox-Slicer/C632/Pr...

must be kept sharp though

ed1983

77 posts

216 months

Tuesday 30th October 2012
quotequote all
Victorinox pastry knife. Won't chew the meat and stays sharp for years.

tgr

Original Poster:

1,250 posts

199 months

Tuesday 30th October 2012
quotequote all
Bullitt that's exactly what I feared. Evoivboy do you find the meat tears?

Flibble

6,538 posts

209 months

Wednesday 31st October 2012
quotequote all
I have a straight edge carver. Didn't bother with a flash fork to go with it - a global fork is not much better than a cheapo supermarket one really.

evoivboy

986 posts

174 months

Wednesday 31st October 2012
quotequote all
tgr said:
Bullitt that's exactly what I feared. Evoivboy do you find the meat tears?
no never, the blade is very thin, but must be kept sharp

lawrence567

7,507 posts

218 months

Wednesday 31st October 2012
quotequote all
I work for a catering equipment company & the majority of our chef customers tend to go Victorinox or Gustav, a very, very small percentage buy the Global's, they're fking sharp, but they are'nt very nice to hold.

pjdow

1,116 posts

182 months

Wednesday 31st October 2012
quotequote all
evoivboy said:
i have used one of these for 35 years
http://www.nisbets.co.uk/Victorinox-Slicer/C632/Pr...

must be kept sharp though
+1

pjdow

1,116 posts

182 months

Wednesday 31st October 2012
quotequote all
evoivboy said:
i have used one of these for 35 years
http://www.nisbets.co.uk/Victorinox-Slicer/C632/Pr...

must be kept sharp though
+1

pjdow

1,116 posts

182 months

Wednesday 31st October 2012
quotequote all
evoivboy said:
i have used one of these for 35 years
http://www.nisbets.co.uk/Victorinox-Slicer/C632/Pr...

must be kept sharp though
+1