Large pieces of meat are pre-cut with a carving knife. It has a slightly flexible blade (approx. 25-30 cm long) with a sharp, sometimes curved point with which the meat can be cut loose from the bones. In the past, carving knives were quite wide so that the meat could also be served with them. Most carving knives have a 3/4 or full tongue. The handle can be made of all kinds of materials: plastic, wood, stag horn, stainless steel, silver or ivory. The stiffer knives serve to pre-cut beef, pork or lamb; slightly flexible knives are used for poultry. It is often used in conjunction with a carving fork.
See also ham slicer. [MOT]