(Part 2) Best carving knives & forks 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.

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.

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

I intend to get something like this

Professional Pumpkin Carving Kit - Heavy Duty Stainless Steel Tools with Carrying Case (8 piece set) https://www.amazon.com/dp/B07DLCWG8N/ref=cm_sw_r_cp_apa_i_yoZvDbX3VVR3K

Things like this are also fun. Throwing knifes or a self defense keychain are also very effective additions to my wand kit.

Messermeister Avanta would be my bargin choice for a twice-a-year kind of deal if you want a matching fork. Probably run it on a steel before every bird or roast.

this Dalstrong set looks ridiculous but might be fun to mess with.

Otherwise a Fujiwara FKM Sujihiki might be a good choice (FKH for carbon)

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

10000 cheap forks eh https://www.amazon.com/Royal-Prong-Wood-Fork-Case/dp/B01BR9OEC2

A MUCH better knife than the Mora, is this Stubai. Stubai is a top notch tool maker, where the Mora knives are nothing more than mass marketed beginner knives.

It depends on what kind of carving you're trying to do. Chip carving? Turning? Relief? In-the-Round? Large pieces? Small pieces?

I learned a Japanese style of woodcarving while I was living over there and I used a set like this while I was getting started. Here's a link to something similar on American Amazon. I since upgraded to professional-grade tools, but I actually still use my intro set on a semi-regular basis when doing relief and in-the-round.

My carving style primarily uses yew, but the techniques also translate well to softer woods like pine, cedar, alder, spruce, cypress, and basswood. These are all softwoods and I work in very small sizes, so I don't need chisels or a mallet, but I need small, sharp knives/gouges in order to cut cleanly and smoothly.

If you're hand carving, you're going to want to start with basswood. It's soft and easy to cut, but it doesn't chip as badly as other softwoods like pine or cedar. As you get better you can move up to harder woods like satinwood and yew which will hold detail much better, but will also be harder on your tools and require finer technique.

Last tip, don't bite off more than you can chew with your first couple projects. My teacher got me started working a basic border pattern to teach cutting technique before I tried doing anything in 3D. Remember to keep it simple, low detail, as few appendages as possible. Owls are usually a good place to start, though smooth rounded edges like that can be tough as a beginner. Also, drawing is 3/4 of a successful project. Draw it and redraw it as you cut and you'll be in a good place.

P.s. - A link to my carving page

http://www.amazon.com/Floating-Pumpkin-Hanger-Duo-Kit/dp/B00E9PBLWI

Pastry forks are quite wide or this: https://www.amazon.com/RSVP-Fantastic-Blending-Stainless-Scrambled/dp/B011C4SVCG/ref=sr_1_5?keywords=pastry+fork&qid=1573681214&sr=8-5

Got this Wustof one for $40, have been pleased using it for brisket and roasts

I use a tomato slicer knife for almost everything.

This is the only kit worth a damn:

Messermeister Pumpkin Carving Kit, Stainless Steel Heavy Duty Halloween Set, 3 Piece, Orange https://www.amazon.com/dp/B00O2C2FGY/

It’s made by a company that makes kitchen knives.

I also have the drill attachment to make cleaning out the pumpkin easy. Also worth the purchase:

Dakota Products PG001 Pumpkin Gutter & Carving Tool https://www.amazon.com/dp/B003YH9ECG/

The one that comes to mind is the Yoshihiro Sujihiki. It's a tad longer than your requirements and doesn't have a matching fork that I'm aware of. Otherwise, it should meet the rest of your requirements, including the bling factor.

Unfortunately, it seems to be out of stock at the moment, but I believe that is recent. Might be worth contacting a couple sellers.

I personally would pair this knife with a simple fork.

Edit: Here's one from ebay from a good seller.

And

Here's a similar one from Sakai Takayuki.

Bear claws!
Meat injector, silicone heatproof gloves, wireless thermometer...I just went through the same thing! My BF just got a smoker in the fall and he is going crazy with it! Good luck!

Here’s the one I bought for use with brisket. Not expensive or probably high quality but it has worked well for my use. Ergo Chef Prodigy Series Slicing... https://www.amazon.com/dp/B00GO7HCR2?ref=ppx_pop_mob_ap_share

I don't think I see many use a serrated knife on a brisket. Most are a straight edge.

https://www.amazon.com/gp/aw/d/B00A6L1TCG/