Carving knife

David Martin

David Martin

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Apr 7, 2008
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Tis, the season for large meat items. You gents got a favorite model ready for doing this honor?
Here, I just laid a point cut brisket in the smoker. I'll use my 9" Empress carver to create those nice thin slices. It will be ready after dark, some time. DM
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Mid century modern set from KalMar designs.
 
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That's nearly the same manner I'm cooking brisket. Thaw and rub it down will Montreal seasoning and olive oil. Then over night in the frig.. This morning I got the charcoal going and cut some slivers of oak for smoking. It's smelling good. DM
 
a knife everyone needs......good carver. too bad Buck doesn't reissue that empress set in cpm154. be an upgrade on 440c. that's the steel the empress set are in, arent they?

sounds good both of ya are cookin. enjoy the meals.
 
DDDWho, your friend knows something. I usually cook it 10 hrs., maybe more.
jbmonkey, yes, they were ground from 440c steel. Mine is 9" and just right to handle slicing a large brisket.
I'll post another photo later. DM
 
Here, is the Empress at work, carving thin, slivers that can't stand on their own. They will fold over. On this knife I thinned out the convex edge and took the hollow grind up into the flats. Thus, it expresses the grind in vogue today. A 9" carver with up grade steel, micarta handle and a pinned stainless guard are hard to find today. DM
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I forgot to mention how good the brisket was. My wife said after tasting it, ' I'll keep you longer.'
Yes, I know discriminating shopper's can pickup a trimmed roast from a meat market and see a more meat for the table value. It's not fatty like a brisket. But let me tell you for certain. It doesn't have the flavor that a brisket has either. You should educate yourself on how to buy a brisket and what to look for before laying your money down. Then you'll bring home a better product.DM
 
I purchased this brisket for $2.99/ lb.. One can easily find a turkey for less. A Smithfield cured top portion ham is close. A good product for this season. With good value. Anyone else carving a large meat item today? DM
 
Not carving any meat today, but will be carving up a prime rib tomorrow. Plan on using my 105 for the task. Will be using a small Bucklite Max to chop up herbs and other prep work.
 
Good for you, Dad. Hope your guest enjoy your prime rib. If you can, post a photo of the carving of this dish. DM
 
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