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I have a sharp, 8" Messermeister chefs knife. I love it and use it for almost everything in the kitchen. I've carved half a dozen turkeys with it and it does a good job. Is there any advantage to using a Carving knife?
Don't saw your celery. Don't stab at your sprouts. Cut the way Jeffrey Elliot (who literally wrote the book on knife skills) shows you in this video.
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