Prosciutto Knife Recommendations?

Hi all,

First time poster, longtime Serious Eats fan.

I'm curing a ham and it'll soon be ready to slice. While I count down the weeks, I'm looking for a solid, inexpensive knife. And a ham stand, while I'm at it.

I've only done some casual research online, so I don't know what's best for the knife -- sturdy or flexible, for example.

As for the stand, there are some crazy expensive ones out there. I'm looking for something basic and relatively small.

Can anyone out there recommend some products?

Sorry if this has been asked before. I haven't seen a "search" option on the forums.

Thanks in advance.

 
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