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Thread: Preferred lenght for your carvingknife?

  1. #1

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    Preferred lenght for your carvingknife?

    Looking into buying one but are a little confused about which lenght would be good. I will be carving filet, tenderloins etc. and would like to be able to cut is one stroke (without using a sword). Experiences?

  2. #2
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    I love my 300 mm suji, but I don't have much to compare it to other then an old 8" wusthof slicer. But the 300 mm is much more useful to me then the ~210 mm slicer. But I generally use it for bigger pieces of meat then filets and tenderloins (i.e., pork shoulders, rib roasts, etc.)
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    The usual answer to this is "the longer the better", but I think it's foolish to give a recommendation on length without knowing the area you will work in. A cramped area might mean that you are limited to a 270 or even a 240.

    Try this: cut out a few cardboard knives in 240, 270 and 300 lengths, go to where you will be working and see for yourself which length works best for you. Use the actual carving board you plan to use. I have a beautiful 300 suji that Dave rehandled, but it is too long to comfortably use with the carving/serving board I normally use because the board has a slanted surface forming a well to catch the juices. I found myself having to be real careful not to stub the point on the lip of the well, and had to drop to a 240 length.
    “Ignorance more frequently begets confidence than does knowledge.”

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    Get your point Rick, don't wanna stab the guest on the other side of the table when cutting a slice of tenderloin

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    For most a 270mm or 300mm suji does the trick.

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    Senior Member NO ChoP!'s Avatar
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    I like 210 or 240 for slicing of steaks, and cleaning of tenderloin, etc... but for true carving, ie; roasts, etc... 300 all the way...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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    Quote Originally Posted by NO ChoP! View Post
    I like 210 or 240 for slicing of steaks, and cleaning of tenderloin, etc... but for true carving, ie; roasts, etc... 300 all the way...
    Then the obvious solution is one of each, right?
    “Ignorance more frequently begets confidence than does knowledge.”

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  9. #9

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    Quote Originally Posted by Chef Niloc View Post



    And this is ...

  10. #10
    Senior Member Cadillac J's Avatar
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    Quote Originally Posted by Peco View Post
    And this is ...
    Burke 270 suji w/ charred chicken breast handle :P

    One of my favorite knives around here....just something about it.

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