Does a top-notch roast carving knife really make difference?

[Tallbald]

I love my new additional hobby of smoking meats and other foods on my much modified OK Joe Highland offset smoker from Walmart. I've had many successes with chicken, pork and most recently beef sirloin tip caught on sale. I enjoy tending the fire, stoking the firebox, and all the little stuff needed to keep the temperature right and even. No pellets or electricity necessary really tickles me too. Also have no interest in a remote temp gauge or anything that sends information to my phone. A person can really get deep into this cooking technique, and I can see the needs when cooking for cash or big groups. It's just fun.
I've never owned or used a true dedicated roast carving knife. You know. The interesting ones with scallops machined into the blade above the cutting edge that I see being used at Ryans Steak House by the folks slicing meat in the buffet line. I've looked on Amazon and Walmart's site, and prices vary widely. Some are in the $50 range from Victorinox (I do like the brand). That's significant cash for Penny and me.
Everyone wants "the best they can get", including this old fat bald man. But are dedicated roast knives really going to let me slice very thin slices of meat for sandwiches and such with more ease than a plain old kitchen knife? We have a selection of Rada knives that sharpen easily with a "Shark" sharpener. Ours are just good quality well made kitchen accessories. Am I cheating myself though by not having a real roast carving knife?
Thoughts appreciated. Don

 

[toysoldier]

I've never used one, so I don't know how well they perform. However, I doubt that they work better than the old carbon-steel, walnut-handled knives I have acquired at yard sales and flea markets. These have thinner blades than stainless knives, take a very sharp edge, and can produce very thin slices. Of course, you have to wash and dry them immediately after use.

 

[contender]

I have used a lot of knives over the years. From when we had a restaurant, to butchering deer, to home cooking.
Quality steel isn't cheap if you buy new now. But as alluded to above,, a good carbon steel blade is hard to beat and many of the "older" knives are just such instruments. I just bought Miss Penny a set of Shun kitchen knives for Christmas. those 5 knives were NOT cheap,,, but that are very, very nice. I also have a lot of older knives that I will NOT throw away. The key to good thin slicing or any method of cutting is how the edge of the knife is, as well as the angle of the cut. Those scalloped sides allow air to get between the blade & the item cut & not "stick" to the blade.
I also have some Rada knives,, including carvers etc. My Mom used to sell them in our store. I have so many,,, that I have some to give away. They are good for a stainless knife. The bottom line is a good steel,,,, kept sharp, will do wonders.
Oh, I also use a sharpening system from Wicked Edge. Not cheap,,, but they can put a consistent edge on any blade.

 

[Tallbald]

So should I search for a specific carbon steel carving knife (less desirable to some than stainless) of a certain brand and just give it some special treatment after use? That's fine by me of course. But I'd like to have a good base model carver that meets the needs specifically, if there's a difference in design and material. I wondered about the reason for the scallops and appreciate the teaching.This is really interesting to me. I love tools. Don.

 

[Cracker-American]

Please bear with me on this. I was pointed to these knives by a man who spends half the year in Cambodia. His relatives own a restaurant there. They are very sharp, very thin, and very inexpensive. I have one that gets yeoman use in my kitchen from prep to presentation. I give it a few licks on my steel and some stropping before each use. Hair popping. It is over a year in use and never seen a stone. All this and those that know me know I am a knife snob.

https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=Tai+knives

 

[Dave P.]

We've got one of these, not sure it makes a whole lot of
difference but it's always my first choice when slicing
meat.
http://www.cutleryandmore.com/wusthof-classic/hollow-edge-carving-knife-p1590
Dave

 

[Rei40c]

Please bear with me on this. I was pointed to these knives by a man who spends half the year in Cambodia. His relatives own a restaurant there. They are very sharp, very thin, and very inexpensive. I have one that gets yeoman use in my kitchen from prep to presentation. I give it a few licks on my steel and some stropping before each use. Hair popping. It is over a year in use and never seen a stone. All this and those that know me know I am a knife snob.

https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=Tai+knives

I just added this to my wishlist. https://www.amazon.com/Kom-Fruit-Vegetable-Carving-Knives/dp/B00BCOWPKQ/ref=sr_1_9?ie=UTF8&qid=1517502930&sr=8-9&keywords=thai+knives

I don't know much about knives but despite being called a Vegetable Carving Knives Set I can see a ton of other utility uses for these. The thickest would probably make a good steak cutting knife. The smaller two I can imagine would be a great small project knives. I doubt they will ever see a vegetable with my diet. All highly rated thanks for bringing them to my attention.

 

[Pat-inCO]

I have one that I paid $35 for, forty years ago. It gets used when ever I
have large roasts to cut, and it is very nice.

The two things I believe are of most importance are . . . not . . . getting
one with "teeth" in the cutting portion (tears the meat rather than cutting)
and I have more than one with the so called "granton" blade. Those are
just another sales gimmick that produces virtually no real benefit.

Are they . . . really . . . necessary? Up for debate. I find the extra length
to be really useful, and I like the rounded end, as opposed to the pointed
end (personal preference). I looked at Amazon, and the one (that they
have) that I like is at:
https://www.amazon.com/Victorinox-F...03250&sr=8-4&keywords=meat+carving+knife&th=1
While the URL says Granton, it is the $40.99 smooth edge that I like,
and taking the link, it gets you to the correct one (I think - - there are
so many sending posts that I have to clear the page several times).

I also recommend a porcelain sharpening rod.
The "steels" are not worth the effort, or cost.

 

[Fox Mike]

I bought a set of Carvel Hall carving knives about 40 years ago at the factory near Crisfield MD. The set of 6 different knives was considered a ''second" set due to the fact that one knife had a slight defect in the blade edge. I brought them home worked the 'bad' blade and all I do now is use the 'sharpening steel' each time I use any of them. Unfortunately the company went out of business a few years later so if I do ever mess one up there is no replacing it.

 

[GunnyGene]

Unless I'm mistaken the other thing with this kind of carving knife is that the blade is only beveled on one side, similar to a wood chisel, so that when using it the flat side is down and bevel up. This makes it either a left handed or right handed blade, depending on the users preference.

 

[Dan in MI]

All this and those that know me know I am a knife snob.

Modest understatement.....

 

[Tom W]

I'll use a Normark fillet knife most if the time, one I bought some years ago with the Black handle, and I have a big Dexter-Russell Sani-safe knife that works really well. It's a 10" blade and I sharpen it with a crock stick. I sharpen all of my knives with a crock stick.

I really don't like a serrated blade for much of anything....

 

[pete44ru]

I have one that gets yeoman use in my kitchen from prep to presentation.

I give it a few licks on my steel and some stropping before each use. Hair popping.

It is over a year in use and never seen a stone. All this and those that know me know I am a knife snob.

https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=Tai+knives

Since there's many different type knives there, could you mention WHICH specific knife you're referring to ?


.

 

[BearBio]

A few years ago, my mom died and left me some money (a pretty good chunk=not riches but....) We remodeled the kitchen and I gave my wife a really good carving set. It was a micarta-handled Randall. We use it on special occasions=like the New Year's prime rib! Definitely worth it=carves very thin slices of tender meat.

 

[Tallbald]

I am always amazed at and grateful for the large amount of experience and willingness to share knowledge here. The cost, I say with truth and no shame, will be a deciding factor. Penny and I balance needs with wants.
Because of this the Thai knives look most interesting in their cost.
Cracker-American, I too wish to know the specific model you refer to please. Also, is there a really true brand among those shown on the page that's the one you prefer?
Thanks! Don.

 

[Cracker-American]

Boy talk about feeling dumb. I use either the #171 or #21. There is also one that is flat ended. Imagine a spatula on your knife. Very convenient but I don't see it there. I am sure it will show up.

As for the steel. I am 73 and have worn out just one hell of a lot of stones. It is only in the past year have I come to use a steel. I firmly believe on these knives it makes a difference. They are so thin that rather than get "dull" the edge rolls over. The steel handles this very well. I watched you tube videos to learn how to use one.

 

[WIL TERRY]

YEP, and a BUCK 105 makes a wonderful kitchen/carving knife with a superb edge you re-new every ten years on census day.
And so it goes

 

[ditto1958]

You don't need to spend big bucks on knives, but buying quality knives and keeping them sharp makes a huge difference. Buy the best knives you can afford.

 

[krw]

You mite be a Redneck if, We smoke and bbq quite a bit. Do a lot cookn at the deercamp cookshak. I use the same elec fillet knife I clean crappie and spots with. Just wash the blades a lil better! :lol:

 

[Tallbald]

Cracker-American do you have the Kiwi or KomKom brand? Both have a #21 style I see. Thanks. Don