US and Canada: which khukuri would you use to carve your turkey?

Maybe something with a thin profile, like a kobra...

I hear FF's are pretty trim&slim, too.
 
Actually, I'm trying to pick one now...

I'm thinking of using the Seax, but I'd really like to try out the BGRS...
 
The seax does an excellent job carving meat. Mine isn't sharp enough to carve it this year. We're using a regular carving knife and fork for that. However, the bulk of the work was done with a YCS. All potatoes, carrots, and every other veggie was chopped with great ease:D:thumbup:

Jake
 
I,ve been itch'n to try the BGRS but the sirupati could be used as well.:p ...Nope second thoughts, I'll have to get another, more Ideal khukri for that specific porpose :D

Rick
 
My plaid YCS has a thin profile, I'd use that or one of my BDCs. The 14" BDC would probably be best, but I love that YCS. :D
 
Pen knife..... I actually did use my pen knife to cut bird at the inlaws.

Should have seen the look on thier faces as that thing cleared leather and started cutting onion, various veggies for the stuffing. Then it diced up potatoes. Did a GREAT job on the bird. Eyes did get big when I pushed that blade into the thigh joint and popped it loose from the bird with a simple flick of the wrist.

Then soon they all wanted to try it. Then they wanted to know where I got it. I got to talk about HI knives, and the story of Bill and Yangdu, Bura and the social balance of HI. We ended up on the web site. My inlaws are a little kookie and get on my nerves but this was a safe and interesting topic that held everyones attention for a while.

Several of my family members want Pen knives now. Heck the one I have was purchased to be a gift. That is until I saw it.:o Now its mine and I still need to find another gift.
 
A SPECIAL RUN!! Wait til the Kami's hear this one:p :D

a run of 18" TDSs (turkey Day Specials)

Hmmm...thin blade profile, maybe a Tin Chirra(Sp?) so the fullers would prevent the meat from sticking to the side of the blade, and instead roll off gently to the side as the steam rises up....

Ok, time to go eat some leftovers. It's lunch time.:D
 
This is an easy one. I'd use a 22" GRS.

That is, if by "carving," you mean obliterating the turkey and the table that it's sitting on. :)
 
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