NORWALK, Conn. -- Household chefs looking to get a leg up on serving their Thanksgiving meal can sharpen their skills with advice from Wusthof of Norwalk.
In Wusthof's informative video featured above, Executive Chef Mike Garaghty says people should start the turkey carving process by separating the leg and thigh from the body. In both instances, listen for a “pop” as the joint breaks. That will help ensure that carvers do not cut through the bone.
Using a carving knife of rougly nine inches, carefully remove the breast from the bird and place it on a carving board. Starting at the small end of the breast, use long, even long of about one-quarter inch. "Using a really sharp knife will help you slide right through the meat with ease, while a dull knife will separate the turkey and make it hard for you to cut," said Garaghty. "No matter the job you have in the kitchen, using the right tool for the job makes all the difference."
Andrea Arnold, store manager at the Wusthof Outlet Store in Norwalk, said sharpening knives before the big day can also help ensure a smooth cut. "Carvers can use smaller knives if they are unsure of themselves in handling a larger blade," said Arnold. "However for both professional and casual cooks, having an understanding of the knife can make or break a meal."
Meal preparation is a big part of the cooking process, so making sure everything is available and ready for use is paramount during the holiday season. "If you want your meal to look and taste as good as you want, ensure you have the correct knives and cookware in your kitchen," said Arnold.
Wusthof Outlet Store in Norwalk will hold an inventory sale on its assortment of knives, kitchen accessories and more from Dec. 7-9. The sale begins Thursday, Dec. 7 at 10 a.m.
Find out more about finding the right carving knife on the Wusthof website, or visit the store at 333 Wilson Ave. in Norwalk.