(Part 2) Best carving knives according to redditors

A couple additional notes on this:

• this is a great example of another classic method of pig butchery (cf. American, Italian, etc). This method results in four jamons per pig (including the shoulders), plus a ton of fresh cuts for grilling, like the prized "secreto Iberico".
  
  
• notice also the traditional Spanish butcher knife. A very deep blade, over 3 inches, but relatively short overall. I have this one and really like it (although I don't actually use it all that often...).
  
  
• butchering a pig warm must be a totally different experience. Look how loose everything is, the way the meat just falls apart in some ways, yet has clear texture and shape to it.

Preferably, this one. You cannot miss.

Nah, I use a very sharp, very old pocket knife (Holy Cow Shit, this is it )and these three. Here is a fairly cheap one that'd turn the trick.

Dieses.

Fruit carving knife, not meant to be disposable like an X-acto blade.
Like this one:
https://www.amazon.com/Carve-Fruit-Vegetable-Carving-Knife/dp/B007AGJ8KA

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.

https://www.amazon.com/Kom-001A-Fruit-Carving-Knife/dp/B001FEKLD6

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

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

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/

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/

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

If you want the best looking knives, those are pretty cool. If you want the best (value) cutting knives get this Victorinox 3-piece set for $50.

http://www.amazon.com/Victorinox-46005-Fibrox-Kitchen-Essentials/dp/B004UIW7LS/

it's an old [meat carving and bread knife] (http://www.amazon.com/Meat-Carving-and-Bread-Knife/dp/B0044P0MHS) score one more for the font of useless knowledge!

There's lots on Amazon. Are you talking about this one? http://www.amazon.com/Victorinox-40541-Carving-Fibrox-Handle/dp/B001C3QXXW/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1420785976&sr=1-6&keywords=victorinox+carving+knife

I used to recommend the Fibrox as well, but now I go for an Update International. Forged, comes with a decent edge (and takes sharpening really, really well), and is <$20.

I didn't see this thread until now, but I just ordered this granton slicer for less than $22!

Update International KCL-7HD Stainless Steel Cleaver

Owned this, It holds up well cracking beef bones and flattening breasts. Mine weighs in at 27 ounces. 7 Inches.

Wustof hollow edge keeps veggies from sticking to blade, real sharpening stones once a month, sharpening steel before every knife use

I'll probably get one when they are back in stock.

Right now for the tiniest stuff like coring strawberries I'm using one of these little Thai fruit carving knives

very little blade height helps for cutting a tight circle, but I have little skill with it so straight cuts/ slices don't look very nice

Amazon