ChefTools | LamsonSharp Fire Forged Carving Set, 2-Piece
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LamsonSharp Fire Forged Carving Set, 2-Piece


10" Slicer, 12" Bayonet Fork
SKU: 12-0197 12
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$129.99

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  • Forged from hardened and tempered high-carbon stainless steel
  • Tough acrylic handles are extremely resistant to water
  • One-piece, forged, full tang blades
  • Lifetime warranty - plus - Sharp For Life!
  • Set includes: 10-inch Slicer and 12-inch Bayonet Fork
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    Manufacturer:   Lamson & Goodnow 
    Dimensions:   10", 12"
    Mfr Part Number:   59969
    SKU:   12-0197 12
    Country of Origin:   USA
    UPC:   082498599693
    Material(s):   Stainless Steel
    Description
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    LamsonSharp Fire Forged 2-Piece Carving Set. LamsonSharp Fire series forged kitchen knives feature beautiful translucent acrylic handles, with a fire-like pattern (fire pattern varies from knife to knife). They are extremely resistant to water. Prolonged exposure to moisture won't effect the performance or appearance of these knives. The blades are one-piece full tang, made from hardened and tempered high-carbon stainless steel from Solingen, Germany. Three nickel silver rivets hold the handles in place on these perfectly balanced and weighted knives. The taper-ground blades are polished, hand-edged and honed. Individually packaged in a black wooden gift box, the LamsonSharp Fire Series knives make for a stunning gift. All LamsonSharp knives are covered under the Sharp For Life program. All LamsonSharp knife owners can have their knives sharpened by the craftsmen who made them, for life. Lamson & Goodnow, the makers of LamsonSharp knives, have been handcrafting cutlery since 1837 in Shelburne Falls, Massachusetts. Lifetime warranty. Made in the USA. Two piece Carving Set includes: 10" Slicer and 12" Bayonet Fork
    How To Carve A Turkey:

    how to carve a turkey, step 1how to carve a turkey, step 2how to carve a turkey, step 3
    1. Remove the Legs and Wings

    With the turkey placed breast side up, cut through the skin between the leg and body. Pull the leg outward to locate the joint at the body, then cut through the joint to remove the leg. Remove each wing in the same manner.
    2. Carve the Drumsticks and Thighs

    Cut between the joint to seperate the drumstick and thigh. Secure the drumstick with the fork and slice the meat lengthwise along the bone, turning after each slice. Place the thigh, flat side down, and slice the meat parallel to the bone.
    3. Carve the Breast

    Insert the fork close to the breastbone to steady the bird. Make a preliminary cut through the breast meat just above the leg and shoulder joints. Then, starting near the breastbone, carve the meat vertically into thin slices, cutting parallel to the rib cage, ending each slice at the preliminary cut.


    The following options are available at checkout:
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