A carving knife usually has a straight edge, rather than a serrated one, and is generally 8 to 15 inches (21 to 38 centimeters) long. The blade is a bit shorter and wider than a slicing knife, although they are longer than a regular kitchen knife.
Sharp carving knife
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Use a long, sharp carving knife to slice the meat and a long-handled meat fork to steady the meat.
The next section offers tips on carving boneless roasts.
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With carving knife and fork, cut skin between leg and body; press thigh down, then cut through joint. Cut through joint in leg; slice off dark meat from drumstick. Repeat with other leg. Repeat as for leg to cut off wings.
Use your small pumpkin carving knife to carve along the scalloped line. Carefully life the top part of the pumpkin off the bottom half. You may need to cut the top part into piece to accomplish this, just take care to keep the bottom half intact.
A carving knife works best because it has a long, curved blade. A meat fork has a long handle and two tines. While carving, keep the chicken from moving by holding it in place with a meat fork.
For safe, efficient cutting, it is important that kitchen knives are kept sharp. A sharpening steel may be sold as part of a carving knife set, or whetstones can be bought from good kitchenware stores. Read the instructions! ...
Carving forks help keep meat securly in place while carving or slicing. Choose a stainless steel fork with 6 to 9-inch tines. Often sold in a set with a carving knife.
See our selection of Carving forks ...
 See also: Knife, Cooking, Kitchen, Icing, Slice
  
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