Looking for advice for my first carving knife

Discussion in 'Cooking Knife Reviews' started by Littlechefmi, Nov 16, 2018.

  1. Littlechefmi

    Littlechefmi

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    4 yrs in professional kitchen
    I've been working in professional kitchens for 4 years, but never required my own knives until now. I'm in charge of Sunday lunch service cooking roast dinners so need to buy a big carving knife to slice some big joints of meat (topside of beef, leg of lamb and loin of pork, all boned and rolled)

    What would you all recommend? I'm a bit clueless. Haven't got a massive budget, need something that'll get me through a few months until I can afford to upgrade.
     
  2. rick alan

    rick alan

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    Cook At Home
    If you're saving up for something better then for now just get yourself any NSF slicer, a stiff one. The Wusthof Pro has the best steel amongst the plastic-handled bunch.

    If it won't scare anyone and you want to look audacious then get yourself a big scimitar. ;-)~
     
  3. benuser

    benuser

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    If you're a right-handed, a Japanese sujihiki is probably a safe and affordable solution. Get a 270mm one. Carbon steel will sharpen much easier than stainless.
    I would get the Fujiwara FKH from JCK, japanesechefsknife.com
    https://japanesechefsknife.com/products/fujiwara-kanefusa-fkh-series-sujihiki
    The 270 costs $83. World wide shipping costs $7.
    Open another thread about maintenance if you're not familiar with doing your own stone sharpening
     
    rick alan likes this.
  4. millionsknives

    millionsknives

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    Okay my pick for big roasts is this serrated knife - Tojiro bread knife