Carving knives & Slicing knives

SLICING KNIVES VS CARVING KNIVES

A carving knife or slicing knife is used to cut meat (slicing). A carving fork is often used simultaneously.

A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.

A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower.

Both types of knives are suitable for slicing either hot or cold large roasts, pork, venison and fish as well as to slice fruit and vegetables and the pockets ground into the edge reduce friction between the knife and the food for cleaner slices.