Carving knife

A Maître Cuisinier's point of view The carving knife is a very important type of knife in the kitchen for carving, finely slicing meat, fish and poultry into clean exact straight cuts.

How do you define carving knife?

Carving knives have a pointed blade. The blade length is usually used from 20 - 26 cm in length. In rare cases also found from 15 cm in length. The back of the knife is stable so that there is no torsion or twisting over the entire length of the blade. They are available in versions with or without a hollow edge. In most cases, the cutting edge has a more or less curved geometry towards the tip.

What are carving knives used for?

The technical term carving means disassembling, cutting off and describes the correct and artful cutting of meat, fish or poultry. Traditionally, the chef de rang used to carve at the table. However, this art has almost fallen into oblivion.

Which carving knife should I choose?

Decide based on your primary use. For a chef de rang in a restaurant, a less curved blade with a blade length of 20 cm is definitely the best choice. For carving Italian Arosto I recommend a more curved blade. French manufacturers such as Chambriard have very beautifully curved blade shapes that are ideal for fish and poultry. On offer you will find very beautiful woods as well as fantastic plastics.

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