For the Bird

The Victorinox 10.5-inch flat carving fork is used for turning meat during cooking and for holding food in place while carving. Its tines are aligned for easy use, and their flat profile slides under a roast to lift it from the pan.When cutting a quality piece of meat, it is important to use quality tools, and a fork lets you make a precise cut with less effort. Hold the roast with the fork set well away from the line of the knife, so the blade never comes near your hand.Use it to steady a turkey, a ham or a prime rib on the board, to lift slices onto a platter and to turn steaks on the grill. We highly recommend adding a good fork to your carving tools.Pair it with a carving knife such as the Fibrox Pro 12-inch Semi-Flexible Carving Knife or a slicer such as the Fibrox Pro 10-inch Granton Edge Slicer. For straight tines in wood, see the Hardwood 6-inch Straight Tine Fork. Our Kitchen Knife Shapes guide covers carving and slicing knives. Learn More

The largest Shun Hinoki board measures 20 by 14 inches and adds a juice groove around the edge, which keeps the liquid from a roast or a ripe tomato off the counter. It is the board to choose for carving meat, slicing brisket or prepping a full meal in one place.Because hinoki is a medium-soft cypress, the surface yields under the edge, so it is gentle on the fine edges of Shun knives. At an inch thick, it sits solidly on the counter, and both sides are usable. Shoppers search for this board by name, and it makes a substantial gift for a cook who has invested in good Japanese knives.
Without a GrooveThe Large Hinoki Board is lighter and slightly smaller. Learn More

Slice a rested brisket or rib roast on a flat board and the juice runs onto the counter. This TeakHaus Traditional Carving Board has a canal around the edge of its carving face, so the juice stays on the board, where it can be spooned back over the meat or poured into the sauce. TeakHaus notes that Food & Wine included this board in a list of the seven best carving boards.On days with nothing to carve, turn it over. The reverse face is flat and gives a full prep surface for onions, herbs and bread. Grips cut into the ends make it easier to lift a heavy, wet board out of the sink.The 20 x 15-inch size handles a whole chicken, a pork shoulder or a small turkey and still fits a standard counter. If you are deciding between this and the 24 x 18-inch board, measure the counter and the sink first. One reason customers return a TeakHaus board is that it turned out larger than they expected.
Choosing a Carving BoardFor holiday turkeys and packer briskets, the 24 x 18-inch Traditional Carving Board adds room. If you will rarely carve, the 20 x 15-inch Traditional Cutting Board is the same size with two flat faces. Learn More

Teak has long been used on boat decks because it stands up to water, and the TeakHaus Marine boards use it in thin, light boards for everyday cooking. The 16 x 12-inch board is the smallest in the collection, sized for daily vegetable prep and small carving jobs.A juice canal on one face catches the drippings from a steak or a few sausages, and the reverse is flat for chopping. A hole in one corner lets the board hang on a hook, where it dries in open air and stays off the counter.The Marine boards are three-quarters of an inch thick, much lighter than the Traditional boards. That makes them easy to wash and hang, though they do not have the mass that keeps a heavy board from moving during hard chopping; a damp towel underneath steadies it.
Choosing a Marine BoardThe 18 x 14-inch Marine Cutting Board is the larger version, the 18 x 12-inch Marine Chopping Board has a hole handle and no canal, and the 20 x 14-inch Marine Paddle Board carries to the table. Learn More

Carving a packer brisket or a holiday turkey calls for a lot of surface and a canal deep enough to hold the juices. This 24 x 18-inch TeakHaus butcher block provides both on its carving face, with a flat end-grain surface on the reverse for prep.The upright end-grain fibers take repeated cuts without scoring deeply, which keeps the surface smooth and the knife sharper. Slots cut into the ends make a large, heavy board possible to lift and turn when it needs cleaning.Measure the counter before ordering. A board this size needs a deep counter and will not fit in most sinks, and size is a reason TeakHaus boards are returned. Plan on oiling it regularly as well; end grain at this size takes a good deal of oil.
Choosing a Butcher BlockThe 24 x 18-inch End Grain Butcher Block is the same size without a canal. The 20 x 14-inch Extra-Thick End Grain Butcher Block is shorter and much thicker. Learn More

A holiday turkey, a standing rib roast or a packer brisket needs a board with room to rest the meat and a canal that holds what runs off it. The 24 x 18-inch TeakHaus Traditional Carving Board is the largest carving board in the line, with a canal on one face and a flat prep surface on the other.Carve on the canal side and the juices stay on the board for the gravy. Through the rest of the year, the flat side serves for batch prep and family-style platters. The board’s weight holds it steady while you carve, and grips cut into the ends make it possible to turn and carry.Before ordering, measure the counter and the sink. A board this size is too large for many sinks and needs a deep counter, and size is one of the reasons a TeakHaus board is returned. If space is limited, the 20 x 15-inch carving board handles most roasts.
Choosing a Carving BoardThe 20 x 15-inch Traditional Carving Board is easier to store and wash. The 24 x 18-inch Traditional Cutting Board is the same size with two flat faces. Learn More

A carving fork holds the roast still so the knife can do clean work. The Genesis 6.5-inch Carving Fork anchors a turkey, a prime rib or a ham on the board, and it lifts slices to the platter afterward.It is forged from high-carbon German steel like the Genesis knives, and the Santoprene handle grips securely when greasy. Paired with the Genesis 10-inch Carving Knife, it makes a matched carving set.
Other ForksFor a longer, straight fork, see the Genesis 7-inch Straight Fork. Learn More

The Renaissance 6-inch Carving Fork holds a roast in place while you carve and serves the slices afterward. It is forged in one piece with a full tang and the triple-riveted handle of the Renaissance knives, so it pairs naturally with the Renaissance 10-inch Carving Knife.Its tines anchor larger pieces of meat, from a pork loin to a whole turkey. Learn More

A carving fork holds a roast still while the knife does its work, and this 8-inch 1905 fork is made for prime rib, whole turkeys and hams. The forged fork does not flex when it is pushed into a large roast.Rigid tines keep the meat from shifting, so slices come off evenly and the knife stays on line. The long tines reach deep into a roast for a secure hold, and the handle matches the ringed 1905 knives. It also lifts and turns roasts in the pan and transfers carved slices to the platter.The fork also tests roasts and braises for tenderness, since the tines slide in easily when the meat is done. It is a useful tool to keep beside the stove as well as on the carving board, and it matches the 1905 knives on a counter.Pair it with the 1905 8-inch carving knife for roasts and poultry, or the 1905 serrated carving knife for crusty roasts and ham. For a modern-handle fork, see the Premier Plus 7-inch kitchen fork. Learn More