traditional turkey carving?

J

jackknife

Joined
Oct 2, 2004
Messages
17,717
Okay guys, what traditional tool are you going to be slicing and dicing that bird with?

A nice grey patina Old Hickory? A Russels Green River?
 
Well, I won't be doing the carving for our T-Day (we're doing it with in-laws on Friday). Today however I did use something I'm sure you will appreciate, JK. I used a Case CV yellow handled peanut to cut apart the baby back ribs I was having for lunch. I was trying to eat them without getting them all over my uniform. The little peanut made it a simple matter to go after one rib at a time and save my white shirt and blazer from a mess.

Nice thread idea. Should be interesting to hear what knife knuts pull out to do the holiday feasting with.
 
Somewhere,in the disection,this will be employed......
dozfillet.jpg

Once I get the whole Breasts fillet'd off the carcass,I use a Big Granton slicer,to slice the white meat.I used to be a chef ya' know.
Vince
 
VCM3 said:
Somewhere,in the disection,this will be employed......
dozfillet.jpg

Once I get the whole Breasts fillet'd off the carcass,I use a Big Granton slicer,to slice the white meat.I used to be a chef ya' know.
Vince
Click to expand...

I hear that!

I had to teach my son-in-law to get the breast off the bird before trying to carve it. He'd never scene it done that way, and was surprised at all the uniform nice slices!

I've got a slim 7 inch Case carbon steel carving knife I'm touching up for the feast.
 
Jacknife - It's the ONLY way to go.If you have a lot of people over,you can put the whole browned up bird on the table,for a preview,while it sits,to "temper".
Then,back in the kitchen it goes,platters up a lot nicer this way.I usually use about 3 to 5 different knives,on it.
Tomorrow,I'm doing the bird,and we're going to my Sisters house,so the bird will be all plattered up ahead of time.Not as much presentation this way,but practical,for the carry to,process.
Enjoy,Happy Thanksgiving,
Vince
 
I'll be getting this one juicy. It's been in my family for some time now. It's an Old Hickory, and it'll get real sharp, real easy. It's really a boning knife, but I like the way it slices and carves as well.

All the best to everyone here, and have a great Thanksgiving! :)

IMG_1244.jpg
 
Early American..

000_1059.jpg


A Black & Decker(pecker wrecker) "Slice Right" model with 9 inch stainless steel serrated blades and 17 1/2 Overall..:p ;) :D :D
 
sunnyd said:
Early American..

000_1059.jpg


A Black & Decker(pecker wrecker) "Slice Right" model with 9 inch stainless steel serrated blades and 17 1/2 Overall..:p ;) :D :D
Click to expand...
OH NO!!!!!!!!!!!!!!!!
 
sunnyd said:
Early American..

000_1059.jpg


A Black & Decker(pecker wrecker) "Slice Right" model with 9 inch stainless steel serrated blades and 17 1/2 Overall..:p ;) :D :D
Click to expand...


Now that is just too funny!! :eek:

ROTFLMAO :D

I do think you should have posted it in the Traditional Corded Carving Knife forum though. :) :p ;)
 
I like the old school method. This ole Robison has carved up a lot of turkey. Matter of fact it has sliced up a lot of ham and beef.
 
2toes said:
I like the old school method. This ole Robison has carved up a lot of turkey. Matter of fact it has sliced up a lot of ham and beef.
Click to expand...

Lord that is one gorgeous set. I'm using a Case 516-5 SS that I got in 1990. It's still real sharp and has a great stag handle.

Happy Thanksgiving to you all!
 
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