Uhm a 36" bar chainsaw. Just kidding, I have always used an old Swiss Army knife with a serrated blade seems to work well. DON'T use one of the piece of junk pumkin kit knives, they don't work with a darn.
There is an art to carving a really good pumpkin. The trick to make your pumpkin stand out from the rest of the field is to use lots of fine detail...
I put down the big kitchen and Tac knives years ago in favor of a fine bladed knife. I try to cut/carve very fine detail.
I hack off the top and remove the guts with a large blade, and then I go to finer (fillet, SAK, Jap steak knives...) blades to cut eyes and eyebrows, nose and nostrils and mouth and lips... maybe a scar or other interesting addition...
Removing all the "meat" and leaving just the pumpkin "skin" is also a real nice effect: It let's the candle light be seen, but not shine through....
Maybe we should all post pictures!!! Talk is cheap... let's see what you can do with a pumpkin and your knife collection....
LOL, I think it was Dexter Ewing who was stabbing/slashing a pumpkin while doing a review on the BM Stryker for Knifecenter a while back.....of course I ran right out and bought one! I've never tried it, but I'm sure the Stryker could do a job on a Jack-O-Lantern.
I'm THERE!!!!!!!
And although the TNT is probably the BEST PUMPKIN CARVER KNIFE around, due to its complete corrosion resistance, well defined edge, and ergonomic shape.....I will promise to be a completely fair and unbiased judge....even if you DONT use a TNT to carve your turkey!!
(actually, I think that fillet knife you got from Phil would work the best for this task!!!! )
I FINALLY saw one of your knives "in-person" at the Tacoma, WA knife-show last Saturday. UW Mitch showed me one that you made for him (the one with all the holes in the scales). I WAS impressed, as that folder was smoother than a Sebenza!..
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