Carving Knife and Fork

Buy knives at least 25 cm (10in) long of medium to thin width for carving hot meats. The blade does not need to be as sturdy as that of a cook’s knife but should be quite firm with some flexibility towards the point. Poultry carvers have shorter blades (about 20cm/8in), and sometimes curve upwards towards the point; some have a gently fluted edge. Carving forks should have a guard to protect your hand if the knife accidentally slips.