Kitchen Carving Knife

Your [tag]carving knife[/tag] ranks only behind your chef’s knife in the kitchen cutlery hierarchy. A 10″ blade is standard for carving knives and you need the length for clean slices on large hams and roasts. Carving knife blades should be slightly flexible but not so thin to bend involuntarily. Top end models like the Henckels Five Star have a Granton edge, or alternating hollows on each side of the blade that make slices fall neatly away from the carving knife blade. High-carbon stainless steel is a must. Riveted wooden handles preferred. An electric carving knife can be a good choice if you need a little muscle assist.

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