Which Knife to Use: Carving and Portioning

Why are there so many different styles of knives available? Do we really need access to all of these great knives? Well I guess it isn’t exactly required to have so many knives on hand, but having the right tools can make the entire process much more fun, easier and faster! Recently we took a look at Sharpening Steels, Butchery and Small Intricate Cuts, but today let’s take a look at the best knives to use for Carving and Portioning!

Carving Knife


Carving knives are available in a number of different styles and handle, but all can used to slice thin slices of cooked meat, including poultry, roasts and hams.  A carving knife is generally wider than a slicing knife, but narrower than a Chef’s (French) knife. The blade length required depends on the size of the cooked meat being cut.

Roast Fork


A straight, or roast fork, is used to test doneness and to steady meat while slicing or carving.  It has long straight tines.

Chefs Slicing Knife


The Granton edge forms air pockets at the blade to help prevent food from sticking to the blade edge. Ideal for slicing ham, beef and foods that require a perfect slicing.

Scalloped Slicing Knife or Bread Knife


A scalloped or wavy edge allows the blade to go through surfaces that are firm on the outside but soft on the inside.  Ideal for cutting tomatoes, hard-boiled eggs, types of breads that are crusty on the outside and soft on the inside.

Keep an eye out over the coming weeks as we discuss many different topics!

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