Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Nov 9, 2008 02:31 PM

Turkey slicing/carving knife

My husband read an article rating knives for slicing turkey, It may have been in Cook's Illustrated, but I gave the copy away and I can't find it on their web site. He said the best model was around $99, was 10 - 12 inches long with sandoku-type indentations on the blade. Does anyone know what brand / model this knife may be or can anyone recommend a brand/model they like? Here's a Shun Classic 12" that is apparently what he has in mind, but it's out of our price range:

  1. Click to Upload a photo (10 MB limit)
  1. this looks promising- i don't have it though- and personally would be a bit scared of the size!

    1. The article recommends the Forschner Fibrox 12 inch slicer with a Granton edge as "highly recommended", and it only costs $45. Second were the Wuthoff Gourmet Hollow Edge Roast Beef slicer at $99, and the Messermeister 12 inch Park Plaza slicer at $50. However, these are all blunt tips and are not pointy at the tip, which makes them better choices for hams and roast beef than for a turkey joint, according to the article (and I agree). The article actually suggests buying one of these long, blunt tip models and using a Chef's knife to cut through turkey joints.

      I would also take a look at Shun Classic. They offer a hollow ground 9 inch slicer that I absolutely LOVE. It has a point, and is extremly flexible and sharp. I don't think I would want to slice anything as irregular as a turkey with a blunt tip slicer, but that is my opinion only. I think it was in the $120 range. That said, I am probably going to consider adding one of these longer slicers to my collection for hams and roast beef, specifically, because they allow you to cut large, even and thin slices due to their length.

      3 Replies
      1. re: RGC1982

        Thanks! I've ordered the Forschner from, so I hope it will do the job. My husband is always happy to get a new knife anyway!

        1. re: The Librarian

          you should be quite happy with the forschner. the fibrox handles help you maintain a good grip and the blades arrive quite sharp and ready to go. Since they're stamped rather than forged, it will be a bit lighter in your hand than a forged knife, but that's not a problem in my opinion. I hone mine on a ceramic rod every time i use it, as i do with my other knives. I think you'll find it to be a very versatile knife. I'm with your husband, I love new knives.

          1. re: The Librarian

            The Forschner is an exceptional value but insanely sharp -- will take your finger off before you can feel the pain. It will cut very thin slices of brisket with no effort at all, turkey cuts like butter.

        2. I retired my 10 inch carving knife because the tip kept bumping into things -- turkey legs, salt shakers, etc. I now use an 8-inch Global carver that works very well. But I suspect a Forschner would be just as good at half the price. If you fix giant hams and roasts, a 12-inch might be useful, but make sure to clear the area of obstacles.

          1. I have a very old German slicing knife that I use for turkey. I can't imagine why anyone would suggest that you need a Granton edge for slicing meat. Meat doesn't stick like cheese or some veggies, so the Granton edge makes no sense.

            2 Replies
            1. re: pikawicca

              agreed. I haven't found any advantage sticking-wise to the granton edge. I think it's just a gimmick. Has anyone notices a difference, and if so, on what kind of cutting?

              1. re: chuckl

                The article in cooks assumes that Granton or hollow ground blades don't tear at the meat as much as a smooth blade. I have read that before. Do I think it really matters? I don't know. Granton edge or hollow ground knives are great when slicing potatoes and cheese, which stick all over the knife otherwise. I happen to think that technique also matters a lot,