Carving knives are used to exactly what their name suggests; carve roasts, ham or turkey into thin portions. Look for blades with a rounded tip and granton edge for maximum blade to meat contact and easy slicing. The length of the blade is also an important consideration. A granton edge, also called a duo edge, features several small divots along the cutting edge. These holes work by introducing air into the cut, this helps prevent the portion you cut from sticking to your knife and getting in the way. Professional knives without the duo edge will not produce thin slices as easily. Also, carving knives with round tips tend to be a little thinner than those with pointed tips. This also helps provide uniform meat slices. Thinner slices are possible with kitchen knives that have rounded tips because the meat is exposed to maximum knife surface so it is easy to guide the tip of the knife through a thinner slice than if the tip were sharply pointed.
Carving knives can have blades ranging from eight to fourteen inches in length. You will want to consider the size of the piece of meat you will be slicing and select a blade that is a little longer. This way, your employees will not have to carve from both ends to get one piece of food. If you plan to slice and carve tableside, then choose a good looking knife with a wooden handle to impress your guests. These knives are a must for the kitchen cutlery of any professional kitchen. Ensure that you stock a selection of different sized carving knives so that you can slice and serve your menu with pride.