Carving Christmas Turkey

I prefer to debone them before I cook them. Debone, stuff, roll, tie, cook. Then you slice it like a meat loaf. You only need a pairing knife to debone then any slicing knife to carve it.
 
The trusty Becker BK15 handles most of the carving chores for me ... this year at Thanksgiving I used an Old Hickory knife that was my dad's ... since he passed earlier this year it seemed fitting to break that one out ...

We are having a quiet Christmas no carving anything ... just a few family and friends spending some time together ... a fire and a few games ... snacks and a maybe a libation later on ...

Hope evetone has Very Merry Christmas - JJ
 
I will use a Case Boning knife non stainless that I bought new in a old hardware store in the 70's to remove the legs, thighs and cut the breasts off, then a larger Forschner to slice things up.
I have looked for another boning knife like this one on Ebay for years and have not even seen one.
 
So, very good two. I believe I have sharpened the Case boning knife you mention, it had a 6" boning style blade with a wooden handle. Your Forschner does it
have a up-swept blade? DM
 
Just kidding but i never thought about a tradition of using one of ny Buck knives to carve the turkey or cut some meat.
My choices would be maybe my 120 General or 119 Special ( that one really needs a better name like 119Sergeant)
Or posibly my new Kalinga?
Which do any of you think i should use?
 
David Martin said:
So, very good two. I believe I have sharpened the Case boning knife you mention, it had a 6" boning style blade with a wooden handle. Your Forschner does it
have a up-swept blade? DM
Click to expand...
My favorite knive to slice with is a Forchner 10" with a fluted blade, Can't seem to copy the picture.
https://www.knifecenter.com/item/VN...n-edge-cimeter-butcher-knife-rosewood-handles
The case is a 5" not 6 (just measured) thin blade, the entire blade is hollow ground, wooden handle no finger grooves, with an aluminum guard.
 
Yes, ^ I think that's the Case. Your Victorinox slicer is a very popular model for carving a turkey and has a 10" blade with wood handles. Makes it very nice. Enjoy your Christmas. DM
 
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David Nowlin, I have used a model 120 before. It is a thicker blade, thus, the slices will be thick but it will work. The longer blade helps make the slices look
more appealing. DM
 
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David Nowlin said:
Just kidding but i never thought about a tradition of using one of ny Buck knives to carve the turkey or cut some meat.
My choices would be maybe my 120 General or 119 Special ( that one really needs a better name like 119Sergeant)
Or posibly my new Kalinga?
Which do any of you think i should use?
Click to expand...
Use all three and see how you like each one. Thats what there for.
 
Great idea! Thanks
Actually we are having a large Filet Mignion for Christmas dinner so the General for carving and i’ll use the Kalinga to cut my portions lol. Use it like a steak knife. I love over kill.
Should be a topic of conversation?
 
Tiguy, your 12" Forschner should make a nice slicer for these festive occasions. A Handsome set. DM
 
st8yd, that knife should work for carving. I think someone else on here uses that model for slicing, maybe Mak. DM
 
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