The carving/slicing knife is designed for cutting slices of meat, poultry and fish steaks. It should have a long blade designed to be rigid enough to slice straight, uniform portions, but with just enough flexibility to carve around the bone. It is held with all four fingers curled around and under the handle. The thumb and forefinger may be held against the bolster to help guide the knife.
Did we forget something? If you need more information about this product, please tell us what else you'd like to know with a quick email or live chat!