ISO help/advice w/sharp knife for cutting the Sunday roast (UK)
- Thread starter otuatail
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In A Pickle
Senior Cook
Tricky to answer because it has to be something that feels right in your hand and hands vary in size quite a lot.
I’d pop to a Procook shop, John Lewis, or other kitchen shop where they’ll let you try the knife before you buy.
I know Procook actually keep veg for you to chop and slice so you get an idea of how it feels to use before you buy.
I was surprised by how small the knife was that suits me best.
I’d pop to a Procook shop, John Lewis, or other kitchen shop where they’ll let you try the knife before you buy.
I know Procook actually keep veg for you to chop and slice so you get an idea of how it feels to use before you buy.
I was surprised by how small the knife was that suits me best.
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Andy M.
Certified Pretend Chef
What she said.
pictonguy
Head Chef
Well, it kind of depends on what most of the work the knife will be doing. A knife specifically for carving joints like roast beef, prime rib for example a blade that is longer, thinner and very sharp is what is needed or legs of lamb with the bone in, or a turkey that requires working around bone will require a different length or should say is more maneuverable for working around bone.
I've had a 10" Wusthof forever and works pretty good for prime rib or where a long blade is ideal and for meats with bone like leg of lamb I normally use a 6" Japanese honesuki knife, shorter but works well around bone and for Turkey I might use both.
The Wusthof is really only good for carving, it's a little long for everyday use because the blade height and handle doesn't really allow for chopping for example, in otherwords a dedicated carving knife. While I don't use it very much I'm really glad I have it for those few occasions.
I've had a 10" Wusthof forever and works pretty good for prime rib or where a long blade is ideal and for meats with bone like leg of lamb I normally use a 6" Japanese honesuki knife, shorter but works well around bone and for Turkey I might use both.
The Wusthof is really only good for carving, it's a little long for everyday use because the blade height and handle doesn't really allow for chopping for example, in otherwords a dedicated carving knife. While I don't use it very much I'm really glad I have it for those few occasions.
caseydog
Chef Extraordinaire
All my knife purchases over the last five-ish years have been Victorinox Fibrox. Very sharp and a very reasonable price.
CD
CD
LOL... you picking out your own birthday present?
(gads, said this around 4:30 this afternoon, sigh)
(gads, said this around 4:30 this afternoon, sigh)
Well I was kind of specific in what I said Sunday roast (beef) and I diddn't mention lamb. I cannot aford to fly around the country to places like John Lewis.
I have heard that Japanise knives are good so the question realy is as stated. What do you use to carve a sunday roast in the UK and where onl line could I get these. I have looked at Amazon but ones got in the past like mad shark knives would struggle with frozen butter.
So am asking your personal preferences on this with the exact requirements I mentioned.I like pictonguy's sugestion of the german Wusthof.
I looked at these
I have heard that Japanise knives are good so the question realy is as stated. What do you use to carve a sunday roast in the UK and where onl line could I get these. I have looked at Amazon but ones got in the past like mad shark knives would struggle with frozen butter.
So am asking your personal preferences on this with the exact requirements I mentioned.I like pictonguy's sugestion of the german Wusthof.
I looked at these
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Otuatail, the 3 you have pictures are what I believe are called 'Chef's Knives'. A Chef's knife is the work horse of the kitchen. Pretty well able to handle any job.
If you are looking for something expressly for carving your Sunday Roast then - exactly as pictonguy has said - you would want a long thinner knife. Usually they are actually called carving knives. Many show 12" knives, I personally think this would too long for me and I would have a hard time wielding it. Don't really know as the one I have is ancient, quite light weight, is only 8".
Perhaps you should be looking at something like this.
I like this particular one as I like the small curve at the end of the handle. This one also has the rounded tip which could help make it a bit more versatile.
Most are this type of blade and come in various sizes, often 12"
I have not chosen any particular brand as I know nothing about the various manufacturers. That advice will have to come from someone else. (these pictures are only to show the different shapes)
A chef's knife has a deeper space for your fingers so as not to smash them while chopping. As I'm sure you can realize this is not needed on a meat carving knife.
I think the ones you have chosen are more Chef's knives - but I can't really advise on which brand is better as i have no knowledge on that aspect.
If you are looking for something expressly for carving your Sunday Roast then - exactly as pictonguy has said - you would want a long thinner knife. Usually they are actually called carving knives. Many show 12" knives, I personally think this would too long for me and I would have a hard time wielding it. Don't really know as the one I have is ancient, quite light weight, is only 8".
Perhaps you should be looking at something like this.
Most are this type of blade and come in various sizes, often 12"
A chef's knife has a deeper space for your fingers so as not to smash them while chopping. As I'm sure you can realize this is not needed on a meat carving knife.
I think the ones you have chosen are more Chef's knives - but I can't really advise on which brand is better as i have no knowledge on that aspect.
pictonguy
Head Chef
So both of those knives your looking at are chef knives (Gyuto) and they're not actually Japanese they're made in China and they're entry level using basically less quality steel, and in a pinch I'm sure you can cut a large Sunday roast with them but not ideal and really are used for cutting, slicing and dicing.
A knife for slicing roast beef is basically the traditional carving knife, well known for centuries and the sets like the @dragnlaw mentioned have been popular in the UK since the Victorian era. Is it money that's important, is it wanting a Japanese knife?
A knife for slicing roast beef is basically the traditional carving knife, well known for centuries and the sets like the @dragnlaw mentioned have been popular in the UK since the Victorian era. Is it money that's important, is it wanting a Japanese knife?
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In A Pickle
Senior Cook
I’m also a fan of Victorinox fibrox. They are a very good budget option.
Just bought two for another place I go to regularly.
The ones I’m currently using are about 15 years old, they are easy to keep sharp and the ones I look for in the knife drawer over and above much more expensive knives I own.
Just bought two for another place I go to regularly.
The ones I’m currently using are about 15 years old, they are easy to keep sharp and the ones I look for in the knife drawer over and above much more expensive knives I own.
caseydog
Chef Extraordinaire
That bottom one with the round tip is a slicer or slicing knife. I have a 12 inch one. They are in every Texas Barbecue joint for slicing brisket. It would be good for a roast, but not so much for carving a turkey. I also have a carving knife that I use for poultry, more like the one in your top photo.
My 12-inch slicer is Vicktorinox. The carving knife is an old, carbon steel knife I've had for decades. I don't recall what brand it is.
CD
jennyema
Chef Extraordinaire
Please re-read Pickle’s first post.
Unless you are buying a knife at Target , and are buying a knife for a longer run, you really need to hold it and feel it before you buy
Just like shoes
Also, I competently carve a turkey with a chefs knife
Unless you are buying a knife at Target , and are buying a knife for a longer run, you really need to hold it and feel it before you buy
Just like shoes
Also, I competently carve a turkey with a chefs knife
caseydog
Chef Extraordinaire
If I worked in a restaurant kitchen, and used my knife all day, that would matter a lot more to me. But, for daily use at home, I have found that to be less of a necessity. My current knives feel good in my hand for as much as I use them. That's just me... your mileage may vary.
CD
Well I have located the one in Dragnlaw's picture at it is clamed to be Japanese
Pictonguy: Is it money that's important, is it wanting a Japanese knife?
I want the best of the best. What a chef would use in a busy restaurant. Money wise at the lower end if possible but not compromising on quality if you get my meaning and I have already set my heart on bying these steak knives although it states 7 knives not six.
The only outstanding issue I see here is how to sharpen and the best sharpeners.
Thanks for your help.
Pictonguy: Is it money that's important, is it wanting a Japanese knife?
I want the best of the best. What a chef would use in a busy restaurant. Money wise at the lower end if possible but not compromising on quality if you get my meaning and I have already set my heart on bying these steak knives although it states 7 knives not six.
The only outstanding issue I see here is how to sharpen and the best sharpeners.
Thanks for your help.
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They are certainly very good looking.
pictonguy
Head Chef
That set where you believe there's 7 knives is actually 6 knives and 1 wooden block for a total of 7 pieces, confusing for sure.
Sharpening serrated knives involves purchasing a sharpening rod and the conventional way is of no use really and can actually damage them.
Anyway, getting that out of the way the slicing knife that @dragnlaw mentioned and the 7 piece knife set you want are from the same company which is a Chinese company selling the virtues and tradition of actual Japanese knife making. These are entry level knives as well, inexpensive with materials that help maintain their pricing format.
Knives are confusing, no doubt about it and I think for most applications and with what you picked I'm sure will do the job, but I just wanted to let you know what your actually thinking of buying, they are not Japanese or the best quality. My opinion of course.
Victorinox have non serrated steak knives where conventional sharpening can be done and all Victorinox knives are made in Switzerland and have a long and outstanding reputation for knives, maybe have a look at them.
Sir_Loin_of_Beef
Chef Extraordinaire
I cook my beef roast long enough so that it just falls apart on the serving plate. No carving required.
caseydog
Chef Extraordinaire
Good points. I've heard a lot of "Japanese" knives are made in China. Take a Chinese knife, slap a Japanese name on it, and you can probably charge double for it.
My Vicktoinox knives are not impressive to look at, but that doesn't matter to me. They do make some more expensive, better looking knives, with nice wooden handles, but again, I don't care about that.
CD
In A Pickle
Senior Cook
I have one knife from Victorinox from their upper end range. I don’t use it. I go for the fibrox everytime.
I was given a full set of Global knives as a surprise birthday gift. I really don’t like them. They look good but do not suit the way I dice n slice.
I don’t think theres a substitute for trying a knife out, if I’d bought those expensive Japanese Globals online myself I would have been beyond disappointed.
Funnily enough someone else I know was gifted a set the month before and they also really dislike them. I think they’re a marmite knife.
If your location is correct there’s a huge Procook shop in York. Their Japanese knives (yes made in China) are well reviewed and come with a 25 year guarantee. They have over 60 knives and will help you find the perfect one for you and at a relatively low price.
Personally I’d make the time to go but that’s me, I’m a big fan of try before you buy.
I was given a full set of Global knives as a surprise birthday gift. I really don’t like them. They look good but do not suit the way I dice n slice.
I don’t think theres a substitute for trying a knife out, if I’d bought those expensive Japanese Globals online myself I would have been beyond disappointed.
Funnily enough someone else I know was gifted a set the month before and they also really dislike them. I think they’re a marmite knife.
If your location is correct there’s a huge Procook shop in York. Their Japanese knives (yes made in China) are well reviewed and come with a 25 year guarantee. They have over 60 knives and will help you find the perfect one for you and at a relatively low price.
Personally I’d make the time to go but that’s me, I’m a big fan of try before you buy.
pictonguy
Head Chef
I've worked with lots of profession cooks over the years that use Global and 1 guy where I work now uses Global. At the present time I sharpen all our kitchen knives, most are Japanese on wet stones and Global knives are a quality Japanese knife and sharpen beautifully and stay sharp for a decent amount of time. However their design is somewhat polarizing, you either like them or you don't. Personally it wouldn't be a knife I would buy but they are a workhorse and get the job done. I personally haven't seen many professional chefs use Victorinox but I think for home use and for the price I would put them close to the top for a recommendation.
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