Hi. So.... I'm making a wellington Friday night and carving it at table. I'm using puff pastry sheets for the en croute.
What knife should I use here? Yanagi? Gyuto? Battle axe
Ordinarily on a tenderloin I'd just pull out the Takeda suji as a carver but I really don't have much experience with puff pastry and I'm afraid it has me a bit stumped.