The Set This is the set for people who buy meat by the animal rather than the tray. A whole brisket. A lamb shoulder with the bone still in it. A pork belly that needs squaring up before it goes near the fire. Half a beast from a farmer you actually know. That kind of cooking has three distinct stages — break it down, work the bone, serve it — and each one wants a different blade. Trying to do all three with a chef's knife is how good meat ends up looking mistreated. What's in it Will the Wombat — the cleaver. Mass and armour. Ribs, chine bone, joints and anything else that stops being a finesse problem and starts being a physics one. Weight high in the spine so gravity finishes the swing. Trevor the Tassie Devil — the boning knife. Narrow, agile and fine at the point. Rides the bone rather than fighting it, follows the seam the animal is already trying to come apart along, and leaves nothing worth eating behind. Barry the Brolga — the slicer. Length, and the discipline to use it. One long, uninterrupted pass through a rested cut, so the face stays clean and the juice stays in the meat instead of on the board. Why these three Start to finish on a whole cut, with nothing missing in the middle. Break it, bone it, serve it. There's no overlap with The Starter Set either — deliberately. If you already own the core three, this is the upgrade. If you're starting here, you're starting at the serious end. Specifications [To come]