As someone who camps, kayaks, and skis all the time, I have an almost unhealthy obsession with finding the perfect everyday carry knife that can do anything I need it to in any situation. While it continues to elude me, around Thanksgiving my search turns to a different kind of blade: an everyday accessible meat-carving knife that excels at dicing up turkey.
Let’s be honest: It’s not often that you’ll be slicing up a whole bird, and splurging on a full carving knife set is likely overkill. So I wanted to find a single knife that could get the entire job done. I narrowed the search to three blades around $50: the Mercer Genesis Collection 10-Inch Granton Carving Knife, the Victorinox Fibrox Carving Knife, and the Tiktaalik Chef’s Knife.
I chose these knives because they’re more accessible than an (admittedly rad) $200 pro chef’s knife. (The Tiktaalik Chef’s Knife comes in around $150, but that’s because it’s part of a three-piece set—it used to be sold on its own.) Fifty bucks hits the sweet spot—especially if you know how to sharpen it properly—and we wouldn’t suggest trusting one of the most important meals of the year to a cheapo $10 blade. While a pro chef will use different knives to cut the individual parts of a turkey, the size and shape of our picks make them utility players that you can actually use for every part of the process.
I also disregarded the electric variety. Those only belong as torture devices in Eli Roth movies, not delicately cutting perfect pieces of delicious poultry for Grandma at family get-togethers.
First, I checked in with Tom Fallon, who has been working in sales for the tool- and knife-sharpening industry for more than 20 years at companies like France-based Tivoly. He has an obsessive knowledge of sharpeners and keen blades. “There are so many ways to define sharp, and some knives are practical, while some aren’t,” Fallon says. “Matching the blade to the project is the challenge.” The best knife in the world doesn’t exist unless you have a specific use in mind. A hyper-sharp, single-beveled sushi knife would be a nightmare for cutting a turkey. But for the purposes of this test, and keeping cost in mind, we wanted to find the single knife that could do everything required for carving a turkey well.
Fallon and I performed some interesting tests to assess cutting ability—like running the knives over our fingernails (a keen knife should skim the fingernail smoothly without catching) and shaving our arm hair with them.
After thoroughly washing the knives to rid them of stray skin cells and arm hairs, I set about dismantling my 11.5-pound turkey. I began by removing each leg and thigh from the main bird and separating the leg from the thigh at the bone before cutting the thighs into quarter-inch slices off the bone. Then I removed each breast from the body at the chest bone as large pieces and cut them into eighth- and quarter-inch slices. Finally, I removed the remaining bits and pieces and minced them up for soups and chili. I used each knife for every step to determine how they performed in the larger, grittier parts of carving a bird (like working around the bones) to the finer parts (like making perfectly aesthetic, uniform cuts) while taking into account sharpness and the feel of the blade in my hand.
Carving a turkey can seem like an intimidating task. But having the right tool for the job makes all the difference. When it comes to carving knives not all are created equal. The key is choosing a knife designed specifically for the purpose of smoothly and efficiently slicing cooked poultry and roasts. Here’s a guide to understanding the features of a good turkey carving knife and selecting the best one for the job.
What to Look for in a Turkey Carving Knife
Here are the most important factors to consider when shopping for a knife to carve your holiday turkey:
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Sharp blade – A razor-sharp, smooth blade is key for clean cuts High-carbon stainless steel blades have excellent edge retention
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Narrow, tapered shape – The blade should be long, narrow, and taper to a pointed tip to easily maneuver around joints and bones.
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Rigid, non-flexible blade – The blade should be sturdy and rigid, not flexible, to make smooth, thin slices and prevent tearing.
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Comfortable, secure handle – A full tang handle with ergonomic shape provides control and a slip-resistant grip, even with wet hands.
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Perfect balance – Balance is crucial for control and precision. The knife should be well-balanced between the blade and handle.
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Protective sheath – A protective sheath or case maintains the blade edge when storing.
The Best Knives for Carving Turkey
With features to look for in mind, here are some excellent knives to consider for carving turkey:
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Victorinox Fibrox Pro Carving Knife – Razor sharp, tapered stainless steel blade with ergonomic Fibrox handle. Extremely affordable.
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Wüsthof Classic Carving Knife – Precision forged high-carbon steel blade with perfect balance and control.
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Zwilling J.A. Henckels Carving Knife – Ice-hardened Friodur blade stays sharper longer. Traditional triple-rivet handle.
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Shun Classic Carving Knife – Hand-sharpened Japanese steel blade. Ebony Pakkawood handle provides a secure grip.
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Dalstrong Carving Knife – Full-tang high-carbon steel blade with G-10 handle. Sheath included.
Pro Tips for Carving Turkey
Once you’ve selected the perfect knife, follow these expert tips for carving:
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Let turkey rest 20+ minutes before carving so juices redistribute.
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Carve on a stable cutting board with a groove to catch juices.
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Cut off drumsticks and wings first at each joint.
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Next remove each breast half by slicing along the breastbone.
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Hold knife at 45° angle and slice breasts across the grain into thin slices.
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Use a fork to hold meat steady and neatly transfer slices.
Keep Knife in Top Shape
Maintaining your carving knife properly ensures it lasts for many years:
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Hand wash and dry promptly after each use. Do not put in dishwasher.
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Store in a knife block, sheath, or case to protect the blade.
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Sharpen regularly with a whetstone or electric sharpener to keep edge keen.
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Apply a thin coat of oil after drying to prevent corrosion.
Investing in a quality knife designed specifically for carving, plus learning proper carving technique, takes the intimidation factor out of slicing turkey. Your holiday feasts will be met with oohs and aahs when you carve and serve professional-looking plates!
#1: Mercer Genesis Collection 10-Inch Granton Carving Knife ($3
Sharpness: “This is the second sharpest of the three, has a real nice grip, and was obviously designed to excel when cutting cooked meat,” Fallon said. That’s thanks to the Mercer’s thick Granton cutting edge, which takes up more of the blade than on the other two knives and has spherical dimples that allowed large cuts of turkey to slough off effortlessly.
Ergonomics: The dense rubber handle didn’t get slippery in my hands, despite all the turkey grease flying everywhere, and I felt like I could really lay into this knife—even though I didn’t need to. The Mercer had a nice balance to it because of the similarly hefty blade and handle.
Bird-Carving Prowess: The Mercer was by far the most efficient for the large cuts—like removing the entire breast from the bone or separating the leg and thigh from the body. Credit that Granton edge and long, thin blade.
The Takeaway: The most feature-rich knife in this test performed all the tasks required for carving the bird best and will be what I use this Thursday. While it didn’t make precision cuts as well as the Victorinox Fibrox or trim the smaller bits of meat from bones as well as the Tiktaalik, the ergonomics of the handle and blade made me feel like a surgeon. It doesn’t hurt that it’s also the least expensive knife here.
#2: Victorinox Fibrox Carving Knife ($5
Sharpness: “Not as sharp as the others, but it will be easy to resharpen,” Fallon said. The Fibrox’s combination of high-carbon stainless steel and thin edge help with that.
Ergonomics: The handle was the most substantial, and the 9.8-inch blade also had the most surface area. Surprisingly, this beefy knife was better at the more delicate parts of carving than the others we tested because of that thin edge.
Bird-Carving Prowess: The Fibrox was clearly built to make perfect precision cuts on meat like the solid cooked breast. I thought it would be a tighter contest, but the thin, long, high-carbon steel blade was far and above the best here for uniform cuts.
The Takeaway: If you want chef-quality cuts in an unpretentious dishwasher-safe package, this is your best bet.
GREAT and TERRIBLE Turkey Carving Knives We Tried For Christmas 2021
FAQ
What is the best type of knife to carve a turkey?
What kind of knife do I need to carve a turkey? A sharp carving knife or chef’s knife is the most ideal knife for carving a turkey. The best size for a knife is between 8-10 inches. Using an electric knife in the tougher areas is also a great option!
Can you use a serrated knife to carve a turkey?
Best Knife for Carving Turkey
You’ll want a knife that isn’t too thin or too thick. I do not recommend a serrated knife, or an electric carving knife, which I think tends to shred the meat, instead of slicing cleanly.
How long is a turkey carving knife?
As you are going deep into the meat there is a chance you will need to change the cut angle to make the slice of meat consistent thickness. This is much easier to do with a shallower blade. Hence why carving knives are long (6-10+ inches), flat and shallow.