Best carving knives according to redditors

Item list:

Pumpkin carving tool kit

1 large pumpkin from your local grocery store, however it is ideal if you can purchase it from a local organic farmer and pay in cash.

Basic scissors.

Office tape.

Candle.

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THIS ASSUMES YOU HAVE ALREADY GUTTED THE PUMPKIN AND HAVE REMOVED THE TOP.

How to carve:

Step 1:

Get this template and print it out.

Step 2:

Cut excess paper around template away.

Step 3:

Tape to pumpkin using tape.

Step 4:

Using a tool from the kit that can poke holes, poke holes along the template, like a connect-the-dots kinda thing.

Step 5:

Remove template from pumpkin.

Step 6:

Use a tool with a sharp edge and connect all the dots whilst cutting a fairly deep line. This will make it easy to cut away the inside bits.

Step 7:

Using a sharp tool from the kit (be creative!), cut out those tiny accent lines around the outside, but not all the way through.

Step 8:

Do the face, same way as the lines. Don't go all the way through the pumpkin.

Step 9:

Cut out the body section. DO go all the way through for this bit.

Step 10:

The feet! Using the scraper tool, scrape them out pretty deep. Make them as evenly scraped as possible so the light looks good.

Step 11:

Remove lid. Put candle in pumpkin. Re-install lid.

Step 12:

Take picture with potato and edit on said potato.

Step 13:

Post on Reddit for upvotes.

DALSTRONG Slicing Carving Knife -... https://www.amazon.com/dp/B071XQ2QG6?ref=ppx_pop_mob_ap_share

>I'm a big fan of Victorinox. They're boning knife has trimmed dozens of briskets between sharpenings and their chef's knife has done a ton of chopping, mincing and slicing as well. They're both ridiculously sharp from the start and sharpen very easily.
>
>For slicing brisket, buns, ribs, etc, this meat slicing knife has served me very well. I got all three for under $80 IIRC.

If you don't have money/space (or just don't want to go through the effort of setting up, tearing down, and storing) a meat slicer, then you need a knife with a long thin blade

A long knife provides more control, and thew ability to make thinner slices because you;re actually spending more time slicing rather than sawing (with a shorter blade).

I make pastrami all the time, and used to have to either slice it thicker than I wanted, or basically chunk/shred it. But, two years ago I bought this knife and while it is still not "deli counter thin" it is plenty thin enough to easily use for sandwiches.

[Amazon link] (http://www.amazon.com/Black-Decker-EK700-Electric-Carving/dp/B0000DAR49/ref=sr_1_1?ie=UTF8&qid=1397690905&sr=8-1&keywords=electric+knife)

I understand that rockwell hardness may seem very important when first buying good knives (I was just as obsessed with it when I was looking for my first), but it's not really all that. 58, or even 56 is ample (especially when you are honing them before use), my victorinox fibrox (56 rockwell) still takes a wicked edge and holds it long enough to do everything I need to do as a home cook.

Also is there any reason why you need a santoku AND a 20cm chef knife? They fulfill very similar roles.

I would recommend this wusthof combo and either the fibrox bread knife or the opinel

If you really crave something with higher rockwell and some swanky looking damascus maybe look at these and maybe this (bear in mind this company ships from japan so it will take a little longer and cost an extra 10 pounds to deliver)

for storage I recommend magnetic racks, these ikea ones are cheap and have very secure, strong magnets

I went with a few kitchen knives as they are likely to be used more often than edc knives (for most people).

A good value paring knife. Example Victorinox

A good value chef knife. Example Victorinox

A good value bread knife Example Victorinox

A set of value steak knives [Example Victorinox] (http://www.amazon.co.uk/Victorinox-Steak-Knife-Set-Pointed/dp/B000IAZC0A/ref=pd_cp_200_1?ie=UTF8&refRID=035VRNJAMTB78Z6DVPR3)



Was going to mention a leatherman based on the amount of use I get from mine but I guess that is more of a tool with a knife (which might not be the most used part of the tool)?

No think more like a turkey carver. Like this one http://www.amazon.com/gp/product/B0000DAR49?ie=UTF8&force-full-site=1&ref_=aw_bottom_links

Use an electric knife to cut your foam. Works like a charm!

Absolutely. This shit's hard, but it's all doable.

Set your goals, figure out your plan to achievement, but remember that you're going to fail every now and again. This is normal. Just take it one day at a time.

Here's a few more tools I personally needed in my belt before I really began to start gaining serious momentum.

A food scale - The best thing you can do is spreadsheet out your food you eat in a day. Christ, this was so hard for me, but adding up the nutritional information on to-the-gram portions was the ultimate step to weight loss. Is it boring eating the same shit every day? You betcha. But it all feels right when you start to...

Weigh yourself every morning after you piss and log it in a spreadsheet This was like the last piece of the pendant I needed to unlock the giant door of "Discipline". Holy fuck, I cannot understate how important this was for me. Being able to look at where you were yesterday, or 14 days ago, and see with actual fact where you were... Eating the same shit every day strictly for nutrition all of a sudden became okay to me. I suffer from massive depression, and food was my big comfort. But seeing this data just greased the cogs and the machine began to move with a speed I couldn't manage in the year prior.

On the plus side, my entire diet is available at Costco. So even though it takes time to wash pounds of chicken, weigh it out to 300g (+/- 10g) and bag it up, I'm saving a ton of money in the process. Chicken there is $2.99/lb, at Safeway it's $7.29/lb. I still buy my broccoli there, though, because $2.49/lb is totally acceptable given the taste. Cutting up crowns of broccoli and steaming them is infinitely more tasty than the pre-cut florette bags.

Good luck, man. I wholeheartedly mean it. It's tough going, but if you are absolutely fed up with the current state of your body and lifestyle, the progress means so much.

Victorinox. I went with the 14" but the 12" is more than enough.

get one of these. they are specifically to cut tomato and you can get it super thin


https://www.amazon.com/Rada-Cutlery-Tomato-Slicing-Knife/dp/B000H284LS/ref=sr_1_2_sspa?keywords=tomato+knife&qid=1570826298&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExV0M4Q0IwMjU5UjVaJmVuY3J5cHRlZElkPUEwNzY0ODI0MURTMzVVRzhBMDFIViZlbmNyeXB0ZWRBZElkPUExMDMwMzEyM0NTRUdQVVQ4MlI4MSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

My meat prep is usually with a flexible boning knife. This allows fat trimming and working into the cartilage gap really easily. I'm wearing nitrile gloves for these steps for convenience and the handle needs good grip while oily.

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Boning knife

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My slicing knife preference is a 12" model. The long blade lets me get all of the way through cut in a single stroke, I like the plate presentation best when the cut is smooth and continuous.

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Slicing knife

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I prefer these style knives, with the fibrox handles and stainless blades, over nicer models for meats. Things are always oily and the grip is great. The handles are much chunkier than a classic European chef's knife. I use my chef's knives for vegetable prep and such still.

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Sharpening these is very easy by hand with a stone. I sharpen about once a month (sometimes several months) and use a knife steel to straighten my edges before each use. It's a simple setup and it works well. These style of knives have gone up in price in the last decade for sure, I used to see these for $10 and $20 and now they're $20 and $55.

You're not alone -- you have a whole community here focused on achieving the same thing as you (and supporting + encouraging you on your own progress). No matter how many tries you're on, the goal is to keep on truckin'. You're here and you're posting, so that's a step in the right direction.

I'll break down the major points I'd like to mention below:

• FAQ: If you haven't, honestly take some time to get educated by reading the FAQ. This will give you an arsenal of knowledge on most of the things you may have questions about. It's a gem of a resource. As the FAQ reiterates, getting your diet under your control is the single most important aspect to any sort of enduring weight loss. That control comes through honest and regular monitoring of your caloric intake. Remember, after all the babble is wiped away, weight loss reduces to calories burnt > calories consumed. If you consume fewer calories than your body burns, it will begin to use your bodyfat to make up the difference.
  
  
• MY FITNESS PAL: MyFitnessPal is the app you need for accurate accounting of your calories. A huge temptation in the app is to only log when you're on-point, but that's a mistake. Get honest with yourself and stay honest with your tracking. It'll quickly become your go-to ally in the battle of the bulge.
  
  
• FOOD SCALE: Another important piece of calorie counting is knowing how much of everything you're eating. When you're cooking at home, that's best achieved by measuring your food and using a food scale to weigh stuff. Here's a great scale for sale on Amazon at less than $10 (with coupon code 32522OFF). At such a cheap price point, there's no reason not to have one of these in your kitchen.
  
  
• COOKING: Regarding food, cooking for yourself is not as intimidating as it may appear to you right now. As /u/zeke3elevn recommended, chicken and whole grain rice are great allies in your fight against the bulge. Also freshly steamed green veggies -- broccoli, green beans, spinach, etc. are all fairly cheap and very simple to cook. Most are in their own steam-fresh bags that only require a few minutes in the microwave to be cooked & ready to eat.
  
  You can also head over to /r/fixmydiet for more advice about what to eat.

Not sure if this is exactly it, but you can't go wrong with the Victorinox Slicers

It’s a cheap one I bought on amazon. It’s been a really good knife!

https://www.amazon.com/Cook-Home-Granton-Slicing-Slicer/dp/B01GL2ZJIS/ref=mp_s_a_1_7?crid=2JT8Y15XBJL6X&keywords=brisket+slicing+knife&qid=1555201404&s=gateway&sprefix=briske&sr=8-7

Serrated blades are really only good for bread.

I use a knife similar to this one and it's perfect at it, especially when cutting melon into cubes while keeping everything together without the threat of stabbing yourself.

I used a tool similar to this green plastic scraper.

This kit has pretty much everything else that I used.

I'm very happy with my Dalstrong blade https://www.amazon.com/DALSTRONG-Butchers-Breaking-Cimitar-Knife/dp/B076BPHBSM/ , they have smaller knifes as well as "Shogun" editions.

Thank you :)

These are the two kitchen knives I use 99.9% of the time. They're stainless steel, but they're good quality as long as you treat them right. (No dishwasher)

8 inch chef's knife

7 inch nakiri

14" Granton Edge Roast Beef Slicer - Columbia Cutlery https://www.amazon.com/dp/B00IZGJB24/ref=cm_sw_r_cp_apa_i_4PiADbCQPX70T

The easiest thing I've found is an electric knife sold for cutting turkey. It has 2 blades which slice into the foam easily.

I could eat that in a sandwich 24/7. Looks great. Gotta get yourself a long slicer. Makes cutting stuff like that pleasurable. https://www.amazon.com/12-Slicer-Carving-Granton-Edge/dp/B01D5A3PXU

I bought one of these because it looked like a sword and swords are sweet. It’s also super sharp and I like it

https://www.amazon.com/gp/aw/d/B076BPHBSM/ref=sspa_mw_detail_1?ie=UTF8&psc=1&utm_source=share&utm_medium=ios_app

You might just want to invest in a large knife to slice it yourself after curing. I agree with some of the others, it probably got waaaaaay overcured by being pre-sliced. I got this one a while back, and it made pretty quick work of a whole pork belly.

There are specific "slicer" knives that are intended for making even, thin slices. I have a 12" victorinox fibrox that I use for bacon slicing and it works well. As others have said, make sure the bacon stays very cold and firm.

Pro tip: Save time and effort carving foam by picking up an electric carving knife.
http://www.amazon.com/gp/aw/d/B0000DAR49/ref=s9_top_hm_bFgGV_g79_i4
It takes some practice but is a lot faster that scissors. Just be careful. The speed of knife makes it easy to over cut both foam and fingers.

This. I love mine.

https://smile.amazon.com/Victorinox-Fibrox-Slicing-Knife-Granton/dp/B0015ZW86I/ref=sr_1_4?keywords=Victorinox+12-Inch+Granton+Edge+Slicing+Knife&qid=1554919902&s=gateway&sr=8-4

I've tried an electric knife, but that didn't have the control I'd hoped, although it was fast. With more patience, you might have better luck than me. Also, don't buy the one I linked, instead find one at a thrift store.

I tried to build a hot-wire cutter from toaster parts, but it didn't get hot enough, so I gave up on it.

In the end, I ended up just free-hand sanding and cutting away the foam. In other words, I'd spring for a second ball. :( Check your local Dollar Store. They have a small selection of foam, and while their spheres are probably too small, it does end up being a good place to get a 4" cube

One last hint: A mandolin slicer is really good for taking thin slices off a foam sphere. I used it to flatten the backs of eyeballs, and it worked really well.

Best thing to use is a electric turkey cutter:

http://www.amazon.com/Black-Decker-EK700-Electric-Carving/dp/B0000DAR49/

Makes it really easy to cut foam.

Plenty of decent scale options in the $10 range. Here's what I use:
https://www.amazon.com/gp/product/B00FGI2E78

$13 bucks. Prime.

Too many variables when using volumetric measuring. Once you get a scale, do a couple of tests and you'll see what we're saying. :)

http://www.amazon.com/gp/aw/d/B000H284LS/ref=mp_s_a_1_1?qid=1407169770&sr=1-1

Cuts like a charm.

Just a cheap slicing knife from Amazon. It works great! https://www.amazon.com/gp/product/B01HH49I3G/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

lol I was thinking about getting one too. http://www.amazon.com/Etekcity%C2%AE-Accuracy-Multifunction-Precision-Functions/dp/B00FGI2E78?t=slickdeals&tag=slickdeals&ascsubtag=cfd84887050849dcb140b6b32cfbb417 This one seems good, 5 stars on amazon.

Edit: Coupon Code Expired

False. A bread knife is too wide and can crush softer tomatoes.

Try something like this instead: http://www.amazon.com/Rada-Cutlery-Tomato-Slicer-Aluminum/dp/B000H284LS

It means not shitty Miracle Blade stuff, just a sturdy simple knife.

All you need is solid steel and a handle.
Found em:http://www.amazon.com/Update-International-KGE-01-Forged-Paring/dp/B003T8F5O6?ie=UTF8&*Version*=1&*entries*=0
http://www.amazon.com/Update-International-KGE-09-Forged-Cooks/dp/B003JZIXWU?ie=UTF8&*Version*=1&*entries*=0

Replace it with this.

https://www.amazon.com/dp/B003JZIXWU/ref=twister_B01LAO1DNC?_encoding=UTF8&psc=1

If you gonna get one get the real deal.

DALSTRONG Slicing Carving Knife - 12" Granton Edge - Shogun Series - AUS-10V- Damascus - Vacuum Treated - Sheath
by Dalstrong Inc.

Learn more: https://www.amazon.com/dp/B071XQ2QG6/ref=cm_sw_em_r_mt_dp_U_W.WoDbXMYAEDF

I use a tomato slicer knife for almost everything.

Look for a granton edge knife. I have this one and it works quite well - unfortunately, it's no longer available. There's higher quality (and thus higher price) ones as well, but this is the style you want.

You can cut memory foam with one of these

https://www.amazon.com/BLACK-DECKER-Electric-Carving-EK500B/dp/B01K1JJAI2?ref_=fscpp_m_electric_carving_knives-foam_dp_1_t_p

Oh nice. Lately I have been doing last minute batches. So I roll over to the grocery store butcher case and pickup 4-6 pounds of round stakes. The consistency isnt the best but for Last minute I cant complain.
Thst being said my normal butcher (the place I go to for my freezer packs) will cut a roast down for me to what ever sized I ask. So I generally dont need something like that. I am thinking of https://www.amazon.com/BLACK-DECKER-Electric-Carving-EK500B/dp/B01K1JJAI2/ref=mp_s_a_1_6?keywords=electric+knives&qid=1570729413&sprefix=electric+knifes&sr=8-6.

A bread knife is a good option, but I have a short serrated knife I use more. There are many types, with different names. You might like a tomato knife, or a sandwich spreader, or even a sausage knife.

For slicing big hunks of meat, I use this Victorinox slicing knife: https://www.amazon.com/Victorinox-Fibrox-Slicing-Knife-Granton/dp/B0015ZW86I

It cuts through turkey breasts and briskets like butter, and the handle is so comfortable and grippy. It keeps its edge for a good long time, too.

Everyone comments on our pumpkins every year but with a stencil they are super easy. We use tools like these:

https://www.amazon.com/Professional-Stencils-Stainless-Halloween-Decoration/dp/B07FKJN822/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1540948873&sr=1-8&keywords=pumpkin+carving+kit

Actually ours aren't as nice..we have several sets of the plastic ones from grocery stores. I may order us those for next year. Just choose a pumpkin that's a good size/shape (tall and/or wide) for your stencil...tape the stencil to it as best you can given the curve and then take your time punching holes along the lines to show you where to saw. Then go slow.

If you screw up it's not a big deal. Soundwave there has one or two toothpicks holding the thin spots that accidentally got cut. Don't stress over details....you can't see them well when it's lit at night.

I got this meat slicing knife and it’s surprisingly sharp.

Professional 10" Meat Cutting Knife -the Ultimate 100% Steel Slicing Knife - Slice Meat Like the Pros https://www.amazon.com/dp/B01HH49I3G/ref=cm_sw_r_cp_api_i_hBpwCbH1TW19M

General Suggestion I love Dremels, they are great tools, but I am not sure they are the right tool for this job. While they are great for small detail work, as you discovered it is hard to use one to make a large smooth curve. You might to pickup a cheap palm sander, and experiment with different grit sandpapers. I do know that EVA is not real keen on getting sanded.

I am going to go into some details here, because I do not know what you have experiance with and what you don't but the way I would tackle the prop:

• Test - start with building one, maybe even 1/2 scale, odds are you will learn on this one and not use it anyway.
  
• Styrofoam - I would glue white styrofoam sheets together to make a block large enough to make the prop, make the stacked a little thicker than you want the prop to be. Standard white glue works as does a special foam glue, do not use hot glue or it will mess up your sanding later. Test with any other glues you want to use as most will dissolve Styrofoam. White Styrofoam is cheap, and makes for firm, but light weight props. You can usually get sheets cheaply in home improvement stores. Some people like the blue foam, but I prefer the white because it sands nicely. (Tooth picks will help hold things together while the glue dries... will take days by the way)
  
• 2D Template - I would make an outline of the general shape of the spiral. I would do this by blowing up a picture to the appropriate scale.
  
• Trace on foam - I would then use a sharpie and transfer the outline to the foam.
  
• Carve - Using a HotWire cutter, or even an cheap electric knife I would carve out the shape I traced from my template. Cuts will be straight down through the foam (perpendicular to the pattern lines I traced).
  
• Ridge - I would then sketch in the ridge line on to the flat surface of the foam. This is the center line that represents the thickest part of the prop.
  
• Roughing in - I would then use the hotwire or knife to start tapering the corners in. The idea here is to remove bulk material, not to get it perfect or even that close to perfect. Rough it in.
  
• Rough Sanding - Now I start sanding the angles down into curves. A few warnings here: This makes a mess. The mess is light weight and floats around, so I suggest doing it outside. I sand with a torn sheet of sandpaper just larger than my hand, so I can hold on to as it move it across the surface. You can also wrap it around a block. Start with a lower grit 100 - 200. Power sanders can be used but they will move through the foam very quickly.
  
• Finer Sanding - Move up to finer grit sandpaper 200-300. This will smooth out the surface, so as smooth as you want it. Again using your hand so you are sanding over a large surface area. Avoid temptation to break out the Dremel.
  
  
• Surface Coating - Styrofoam can not take standard spray paint, it will dissolve the foam. Several options on surface here depending on how durable you want the prop to be. For ultra durable you can coat in Epoxy and fiberglass, for medium durability you can just brush a layer of epoxy on. For somewhat durable you can coat in a layer of modpodge or one of the foam friendly primers they have out now.

I'm struggling a little to make sure I'm buying the Victorinox Fibrox knives.

http://www.amazon.co.uk/Victorinox-Parer-3-blade-Black/dp/B0002HPHQI/

http://www.amazon.co.uk/Victorinox-19cm-Chefs-Knife-5200319W/dp/B00300S400/

http://www.amazon.co.uk/Victorinox-Bread-Knife-21cm-Serrated/dp/B000IAZCIM/

http://www.amazon.co.uk/Victorinox-Utility-Knife/dp/B00HE96AF4/

http://www.amazon.co.uk/Victorinox-Plastic-Handle-Set-Parers/dp/B001DFRW5W/

Any ideas how I tell what's fibrox and what isn't? I don't actually know what fibrox is.

This one looks pretty damn good, good reviews and all

I think I already have the postage coming. It's part of the starter kit I'm pretty sure.