Carving Knives
Carving knives are long, thin and narrow with a sharp tip. As the name suggests, they’re used to carve or slice meat. Their blades are most commonly between 20 to 23 centimetres long, and are designed to be as narrow as possible to reduce resistance and provide clean cuts. The blades of some carving knives also have scalloped indentations (also called Grantons) which further reduce resistance to help you make quick work of any size or type of meat. At Season, we carry only the best carving knives in the market – those which have been tested by our chefs and are guaranteed to make carving tender, juicy cuts easier.
FAQs
What is the difference between a carving knife and a chef’s knife?
Carving knives are thinner and narrower than chef’s knives, and are used to carve meat (as their name suggests). Their blades are designed to be thin and narrow to reduce resistance and provide clean cuts. Chef’s knives have broader blades, though they are considered a staple of modern kitchens and may be used for a variety of kitchen work including chopping and dicing.
What is the difference between a carving knife and a slicing knife?
Carving knives and slicing knives are similar in that they are both used to provide clean, uniform cuts. However, a carving knife is more rigid and has a sharp pointed end to pierce joints and carve meat close to the bone. Slicing knives tend to have a rounded tip and are less stiff and more flexible, making them ideal for slicing fish, boneless meat and vegetables..
Are carving knives serrated?
No. Carving knives have long, thin and narrow blades designed to cleanly cut through meat. Serrated blades risk roughly cutting the meat into ragged slices, resulting in the meat losing its juices and going dry. Some carving knives have scalloped indentations (also called Grantons) which further reduce resistance to allow the carving knife to cleanly carve through the meat.
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