All the food was truly excellent and I thoroughly enjoyed carving both turkeys. I chose my 270 mm Misono for the job, got it nice and sharp and brought it up to my mom’s place. It was a great choice; the perfect combination of long, flexible and incredibly sharp. I really like the Swedish steel for that kind of work.
You’re a brave man! Or were you planning to do a video on how to fix major chipping damage on a long knife? 😉 My favourite J-knife, a Suisin inox honyaki recently got some chips when I cut up a chicken.
Great to hear so many people had a good time! At this side of the pond we even don’t know what Thanksgiving is 🙁 .[/quote]
A relatively (pun intended) quiet and small gathering for us. Just my son, Merlin, his wife, two kids and dog and my wife and I and our two dogs.
I’ve always carved the bird, but this year we gave Merlin a 3-piece set of Shun’s in September. I touched them up on the WE and he carved. I love recalling the personal smile each person got who used the knives.
And then we sat together for the longest time enjoying the company….
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I appreciated your mentioning of the knives you used. I’m in the market (always) so love to hear about and read about. I looked both knives up and read about them. Beautiful.
The descriptions say they are both “asymmetrical” bevels…. is that correct? Did you keep the 90/10 and the 70/30 bevels?
I ask because I’ve heard of some who sometimes even the bevels out…
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Happy holidays to all and to all a good knife…..
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For Now,
Gib
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"Everyday edge for the bevel headed"
"Things work out best for those who make the best out of the way things work out."
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