A carving knife.
A carving knife is a larger knife with a sharp edge used to cut slices of meat from roasts, hams or poultry. It is an instrument of antiquity, having its origins in the first attempts at metallurgy by man. And since that age, man has been looking for a way to make a knife sharper, stronger and more durable.
Carving knives usually have a straight edge, rather than a serrated edge, and are usually 21 to 38 centimeters long. The blade is slightly shorter and wider than a chopping knife, although they are longer than a regular kitchen knife. A carving knife has a much thinner blade than a kitchen knife, which also allows you to cut thin slices of meat.
Like all knives, a carving knife can be made from a variety of materials. The most expensive knives are stainless steel with a high carbon content. These knives are durable and hold the edge well. A high carbon forged blade will serve for many years if cared for properly.
The first step to carving anything properly is sharpening or sharpening the knife blade. This can be done in stone or steel. A sharp knife will help to cut more tender slices. It’s also safer than a blunt knife. The cook should also allow the meat to “rest” for about 30 minutes after removing it from the oven. This will help redistribute the juices throughout the meat, resulting in a more tender slice.
Most people find it easier to stand while using a carving knife, and the carver should slice most meats along the grain, holding the meat tightly with a good carving fork. Ideally, meat slices should be 1/4 to 1/2 inch (6-12 millimeters) thick for best results.
A good carving knife can cost upwards of $100 US dollars (USD) for a high carbon forged steel blade. There are good and cheaper knives, but the buyer should always look for a knife with good balance and that has a tang, or metal, at least halfway through the handle, which must be riveted.