Carving or Slicing?

In the quest to finally put together a decent set of knives, I am in sort of a quandary over whether a slicer or a carver is better suited for home use. Already have a serrated bread knife (large serrations), so I don't need a dual slicer. Have had a Henckels Pro S slicer (9"?) for a long time, but feel it is too flexible, plus the steel is not exactly quality material and dulls very easily.

Will be used for meat, ham, pork, etc.

Which would be the more versatile knife and why? Also, what length?

There's a thread on here that details the differences pretty well and describes which is more suited for different applications. I'm on fon so limited in my google_fu. Perhaps someone could post a link?

Me? I use a suji.

Suji for me.

daveb said:

There's a thread on here that details the differences pretty well and describes which is more suited for different applications. I'm on fon so limited in my google_fu. Perhaps someone could post a link?

Me? I use a suji.

Click to expand...

I searched and couldn't find a thread before I made this one. So either both our search-fu is poor or it's worded totally different. :biggrin:

Never looked at a Sujihiki before. If I am reading correctly, it is basically a Yanagibas beveled on both sides vs a chisel grind, yes?

Are they thick(er) spined knives to reduce flex?

Perhaps...?

http://www.kitchenknifeforums.com/s...erence-between-a-Sujihiki-and-a-carving-knife

:nunchucks:

http://www.kitchenknifeforums.com/s...erence-between-a-Sujihiki-and-a-carving-knife


Edit: Whoops. Yes,that one.


The search function within the software sucks. Plug: "site:kitchenknifeforums.com search term here" into google - works mo better.

daveb said:

The search function within the software sucks. Plug: "site:kitchenknifeforums.com search term here" into google - works mo better.

Click to expand...

Your Google-Fu is getting much stronger

Gyuto or sujihiki 240mm and greater. I wouldn't say a suji is like a double sided yanagi at all but yet they do serve the same purpose. Slicing protein.