Carving Knife

Carving Knives are primarily used for cutting through cooked meat such as poultry, roasts, hams and other meats.

A Carving Knife can be very rigid or very flexible, depending on the type of meat it is designed to carve: pot roast a more rigid blade, pork more flexible blade.

When carving, start by finding the grain of the meat. You want to carve against the grain, using the carving fork as an anchor to prevent the roast from moving.

A Carving Knife usually has a straight edge, rather than a serrated one, and is generally 8 to 15 inches long. The Carving Knife blade is thinner than a Chef’s Knife’s blade allowing for thinner and more precise slices.

A Carving Knife is generally shorter and wider than a Slicing Knife.It can also be used for slicing sandwiches, smaller cuts of meat, or fruits and vegetables.