When you pre-cut a large piece of meat with a carving knife, you can hold that meat with a carving fork. It has fairly long (approx. 7-10 cm) - usually three - sturdy teeth and a handle made of plastic, wood, stag horn, stainless steel, silver or ivory. Between the blade and handle there is usually a bumper to protect the hand if the knife should slip; often there is also a folding stick so that the fork does not penetrate too deep into the meat.
See also carving tongs. [MOT]