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Not everyone needs a carving knife or meat slicer for every day use, but you’d be amazed how much easier they make shaving thin cuts of meat from large roasts, or for the ceremonial turkey carving at holidays. These knives are longer, thinner, and more flexible than chef’s knives, and designed to slice through large cuts of meat, but can also come in handy for vegetables (like squash), baguettes, salmon, and more.
What to Look for in a Carving Knife
Though technically different knives, carving knives and meat slicers are often used interchangeably and perform the same basic tasks. Here are a few things to keep in mind when looking for the right product for your kitchen.
Size: Slicers and carving knives are between eight and 15 inches long by and large. Knives in the shorter, eight-inch range are often easier and less awkward to use than longer versions, making them ideal for beginners or anyone not 100 percent confident in their knife skills. On the other hand, the longer the blade, the larger the cut of meat you can work with. In general, 10 inches long is the sweet spot.
Grantons: This is the official term for the indentations found on the blade of many carving knives and slicers. The grantons reduce the friction between blade and meat, making for a smoother cut and enabling you to slice meat more thinly.
Materials: Look for high quality Japanese or German-forged steel blades, which will better maintain sharpness and outlast poorer quality knives. You can, of course, also opt for an electric carving knife, though we think this mars the elegant table somewhat.
