Carving Knives


Carving knives have narrow, thin blades and pointy tips. The narrow blades, which are narrower than a chef’s knife, are meant to reduce the amount resistance as you move the blade back and forth. Compared to a chef’s knife , which is quite thick at the spine (the part of the blade opposite the cutting edge) the blade is much thinner. If you compare this to even a very sharp chef’s knife, which many people substitute, you see that the wide blade and larger surface area making contact with the meat or poultry produces drag, hampering the slicing and reducing the ability to produce uniform and thin slices.

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