 A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish. The blade edge of a carving knife is either smooth or beveled. The blade should be large enough to carve across the cut of meat, poultry, or fish in one sweep. The blades vary in flexibility. A carving knife with a rigid blade is used for slicing roasted meats; more flexible blades for poultry; and the most flexible blades are for slicing smoked pork and fish. Carving knives are often sold in sets with a carving fork. A carving fork is designed to hold the meat steady while slicing and keep the hand safe while cutting. These forks typically have two long, curved prongs. |