Half a croissant, on a plate, with a sign in front of it saying '50c'
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Controllably Flexible Fillet Knife

 Knife blade can bend under user control to carve a bony roast.
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The blade of this knife is a sandwich of spring steel, solid along the cutting edge, with a center composed of two oppositely-oriented piezoelectric-fiber laminate strips. Buttons on each side of the knife's handle send a current to the piezoelectrics, causing the knifeblade to bend in the indicated direction. Pressing the right and left buttons simultaneously makes the piezo elements work against each other and provides a straight, rigid blade.
—Dog Ed, Jun 28 2001

$695 Bendable Fork www.hanklee.net/hankievision/index.html
To go with your $2000 knife. Click link, scroll down to "The Bending Fork" and click on it. Flash/shockwave animation. [quarterbaker, Jan 25 2002, last modified Oct 05 2004]

Global Flexible Fillet Knife http://www.cutlerya...etails.asp?SKU=1096
Not $2000, but not cheap either. [bristolz, Jan 25 2002, last modified Oct 05 2004]

[link]






       Always wanted one....never tried to work out the details.
—reensure, Jun 28 2001
   

       Yes! With a little tinkering, could it be set to wiggle about independently?
—The Military, Jul 04 2001
   

       Can't see how this improves things over my 'normally' flexible carving knife, which bends which way I want by simply applying some sideways pressure. Am I missing something?
—goff, Jul 04 2001
   

       Indeed! The potential for independent wiggling! Think, man!
—The Military, Jul 04 2001
   

       goff: But does your regular carving knife cost $2000 US? And does it use elaborate cutting edge (!) technology in a completely unnecessary way? Well, *this* knife does. (Price may vary, check local stores if you have money to burn.)
—Dog Ed, Jul 05 2001
   

       Why not just uses a boning knife, the tool butchers have been using for hundreds of years?
—mcscotland, Jan 25 2002
   

       I'm with mcscotland on this one. Try a Global fillet/boning knife. Flexibility is controllable by resting a finger on the base of the blade. You can get the blade to follow the contours of the bone closely, especially when filleting fishies. True, it's not particularly hi-tech, nor is it $2K. (linkie)
—bristolz, Jan 25 2002
   
      
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