Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Used for slicing large cuts of meat or fish such as roasts, ham, or smoked salmon. There are a number of types of slicing knives, with blades ranging from 12 to 16 inches. Some may be round-tipped, while others may have pointed tips. Pointed-tipped knives may also be used to make exact cuts such as those required when cutting large cakes.