Carving Knives

Carving Knives – Neat Slices for Every Roast

The Sunday roast and the Christmas turkey both end the same way: someone has to carve. A proper carving knife makes it easy, giving thin, even slices without shredding.

Our carving knives have long, slim blades that glide through cooked meat.

What is a carving knife?

A carving knife has a long, narrow blade, typically 20–25cm, with a sharp point. It is designed to slice cooked meat, poultry and joints in a single smooth stroke.

Why choose carving knives?

• Even slices: the long blade lets you carve in one pass.
• Less waste: thin blades remove less meat with each cut.
• Better presentation: clean slices make a roast look its best.
• Versatile: great for ham, beef, lamb, turkey and gammon.

How to choose the right knife

Length. 20–25cm suits most joints. Longer is better for large roasts.

Blade width. Narrow blades slice more cleanly and cause less drag.

Handle. A secure, comfortable grip helps when hands are greasy.

Consider a fork. A carving fork holds the joint steady.

How to use it

1. Let the meat rest for 10–15 minutes before carving.
2. Steady the joint with a carving fork.
3. Slice with long, smooth strokes, using the full length of the blade.
4. Carve across the grain for tenderness.

Caring for your knife

• Wash by hand and dry straight away. Store it with a guard so the long edge is protected.
• Avoid the dishwasher, which can dull the edge and damage handles.
• Store it safely in a knife storage solution such as a block, magnetic strip or sheath.
• Use a wooden or bamboo board. See our cutting and cheese boards.

Explore more from our full knife range, including Butcher’s Knives, Steak Knives and Bread Knives. Keep the edge in top condition with our sharpening tools and our free Kitchen Knife Sharpening Guide.

Carving Knives FAQs

What length carving knife is best?
20–25cm works for most roasts.

What is the difference between a carving knife and a bread knife?
A carving knife has a smooth edge to slice cooked meat. A bread knife is serrated for crusts. See our Bread Knives.

Do I need a carving fork?
It is not essential, but it holds the joint steady and keeps your hand safe.

Can I carve with a chef’s knife?
You can, but a carving knife is thinner and gives neater slic