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To carve or not?

post #1 of 2
Thread Starter 
Tell me, how did ya'all do the turkey this fine day?

Ours was cooked to perfection this year and needed only a mid fat blade to initiate the carve, finished with a well timed feathering action, a slab fell from the beast quite easily.

I needed a narrow waisted eastern carver only in some of the tighter locations where the 3 degree side bevels came in handy paring meat from the bone.

I found tipping alone, in some cases, did not accomplish what was intended, I had to steer the blade occasionally. A strong rotary motion was needed to free the wishbone.

Thoughts anyone?

What did I do right?

What did I do wrong?

Happy Thansgiving folks!
post #2 of 2
Upper or lower wishbone?
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