F. Dick 1905 8.5-inch Serrated Carving Knife

Crusty roasts, ham and pork with crackling are easier to carve with serrations, and this 8.5-inch 1905 carver bites through a hard exterior cleanly. The blade has a light flex, which also makes it practical for chicken and fish.

A plain edge can skate on a crisp crust, and pressing harder crushes the meat underneath. The serrations catch immediately, so the slice starts cleanly and the knife travels through with light strokes. The hard but tough steel suits a serrated edge, which stays sharp for a long time.

A serrated carver also stays sharp longer than a plain blade when it meets bone. That suits a busy carving station, where the knife may not be sharpened until the end of a long service.

For roasts without a crust, the plain-edged 1905 8-inch carving knife gives smoother slices. A 1905 carving fork holds the roast steady, and the Premier Plus 10-inch serrated carving knife adds length for larger roasts.