Carving, Slicing

More specialised in its use, a carving knife is often a little longerthan a chef’s knife, but far narrower, and without the chef’s knife’scustomary curve.It is used primarily, for carving meat, particularly roasts. The shape ofthe straight blade makes it easier to create precise, thin slices of meat,even when slicing at the table.A carving knife must be razor sharp to produce minimal friction on themeat, allowing you to cut easily and cleanly against the grain. Its usescan include poultry, roasts, hams, and other large cooked meats.(But always cooked).