- Joined
- Sep 5, 2010
- Messages
- 1,998
Looks like no Turkey carving with the B10 this year, would have made a perfect blade for that task
I won't say no to you, but I'm used to using kitchen knives in the kitchen and the carves and slicers are always ultra thin.
I will say, however, that my B11 managed to chop cleanly (not carve nicely) through a 6-lb. chicken. It was scary. Also, I need to work on my aim or reassess my definition of "half."