1. Dale, COOK’s co-founder and original chef, has a controversial choice: he’s a fan of the serrated knife. He recommends the Swibo 10” Serrated Slicer. ‘A chef’s dream,” says Dale. “Never blunts, dishwasher proof, and is the best knife for the money you can buy. It slices cooked meat with no effort. Beware though, it is razor sharp!”
2. Our quest now takes us to Japan - a country with a long, rich history in making razor-sharp blades. Ally from the boutique importers Cutting Edge Knives suggests a sujihiki knife like the Masakage Yuki or the Yu Kurosaki Megumi. “Japanese knives are made from extremely high quality steels which is heat treated to much higher levels of hardness than most Western knives,” says Ally. “Being hand-made they also look pretty good too!” Seriously beautiful … seriously sharp!
3. Last but not least is a carving set from Robert Welch, a family business based in a small village in the Cotswolds. They recommend their Radford Bright Carving Set. It includes a carving fork, comes in a fancy oak box, and has a 25-year guarantee.
And, don’t forget, once you’ve got your carving knife sorted, you’ll need a turkey!