You have no items in your shopping cart.
Turkey Carving Tools: Carving Boards, Forks, Knives & Sets
-
Global Classic Forged 8.5-inch Carving Knife
Carving a turkey, a holiday ham or a standing rib roast at the table goes better with a blade thinner than a chef’s knife and long enough to slice in one stroke. The GF-37 is the carving knife in Global’s Classic Forged line, with a 22 cm blade and the extra weight of a forged knife to keep it steady through dense, cooked meat.The narrow blade produces even slices with less tearing than a wide knife, and the length means fewer back-and-forth strokes, which keeps the slices neat and the juices in the meat. The pointed tip follows the breastbone of a turkey and works around the hip joint to free the thigh. It slices cooked meat off the bone, but it is not meant to cut through bone.
Carving Knife or Slicer?The GF-37 suits cooked roasts and poultry. For raw fish and very thin slices, a longer, lighter blade such as the Global Classic 10-inch Sujihiki does finer work. Our guide to carving, slicing and other knife shapes explains the differences. Learn More$179.95 -
Zwilling Four Star 8-inch Carving Knife
Carve roasts, poultry and large cuts cleanly and evenly, with no tearing and no sawing. The Zwilling Four Star 8-inch carving knife has a long, narrow blade that moves through cooked meat with less resistance than a wide chef’s knife, which keeps slices thin and moist.Its thin profile and gradual taper are designed for long, continuous strokes. The bolster and molded handle give stability at the carving board, where one hand holds the knife and the other a fork.Rest a roast before carving so the juices settle, and steady it with a carving fork placed away from the line of the cut.For buffet carving and large roasts, the Four Star 10-inch slicer has more length and a hollow edge. Our Kitchen Knife Shapes guide explains carving and slicing knives. Learn More$119.95
