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 Post subject: Re: Which blade to carve the turkey?
PostPosted: Sat Nov 30, 2013 3:41 am 
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Joined: Tue Oct 23, 2012 1:14 am
Posts: 562
Location: San Ramon Ca.
I know I have a couple of those HB units somewhere. The where is the question. Nobody ever had a sharp knife or tool in my family growing up. Thats one of the reasons I've always been fascinated with sharpening.

Anyway the Artifex Suji was christened this year as the go to slicer. It performed admirably and only cut two fingers. LOL One of the fingers was mine!



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 Post subject: Re: Which blade to carve the turkey?
PostPosted: Mon Dec 02, 2013 3:18 am 
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Cheflivengood - I tried a julienne with the turkey skin and fried it in a skillet by itself until crispy, then added a little S&P. It turned out great! Our grandsons didn't eat any turkey, but they really liked the "bacon" - that's what we called it anyway :-). Thanks for the tip.


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 Post subject: Re: Which blade to carve the turkey?
PostPosted: Tue Dec 03, 2013 11:47 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3545
Location: USA... mostly.
Surely, not the best photo, but I asked the dishwasher to snap it while I was working the turkeys.

Sukenari 270 AS Yanagiba...
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