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Turkey Carving Tools: Carving Boards, Forks, Knives & Sets
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Victorinox Hardwood 6-inch Straight Tine Fork
The Victorinox Hardwood straight tine fork is best used to hold meat while cutting. Its 6-inch straight tines go deep into a roast or a turkey breast and hold it steady, so each slice comes off clean and even.The handle is from the line Victorinox sold for many years as Rosewood and now calls Victorinox Hardwood. It is modified maple in the traditional rosewood color, a natural match for the Hardwood slicers and carving knives.Set the fork well away from the line of the knife and press it firmly into the meat. Straight tines also lift a whole roast from the pan to the board.Pair it with the Hardwood 10-inch Granton Edge Slicer or the Hardwood 12-inch Wide Granton Edge Slicer. For flat tines that slide under a roast, see the Victorinox 10.5-inch Flat Carving Fork. Our Kitchen Knife Shapes guide covers carving knives. Learn More$73.99 -
Victorinox 10.5-inch Flat Carving Fork
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$35.99 -
Victorinox Fibrox Pro 9-inch Churrasco Carving Knife
Churrasco, the Brazilian style of grilling, is carved at the table straight from the skewer, and the knife for it has to slice grilled meat quickly and cleanly. The Victorinox Fibrox Pro 9-inch churrasco knife is built for that work, and it suits any grilled or barbecued cut.Use it to carve picanha from the skewer in thin slices, to slice a smoked brisket or a pork shoulder, and to portion grilled chicken. The 9-inch blade is long enough for one stroke across most grilled cuts and short enough to control at the grill.Hold the skewer upright on a board and slice down and away from the hand, letting each slice fall to the board. Keep the edge honed between cooks.For longer roasts, see the Fibrox Pro 10-inch Round Tip Slicer or the Fibrox Pro 12-inch Granton Edge Slicer. The table in the Details compares the slicers and carvers. Learn More$60.00 -
Victorinox Fibrox Pro 12-inch Semi-Flexible Carving Knife
The Victorinox Fibrox Pro 12-inch semi-flexible carving knife is used for slicing turkey, chicken, ham and roasts, and it is also an excellent fish fillet knife. Its long, slender blade glides through meat for clean, even cuts.The slight flexibility makes it a strong performer for filleting fish, especially skinning pre-cut sides and breaking down large saltwater species. On a side of salmon or a big yellowtail, the length lets the blade travel the full fillet in one pass.For carving, steady the roast with a fork set well away from the line of the cut. For skinning, start at the tail and keep the edge angled slightly toward the skin.Hone between fish to keep the edge cutting cleanly.For a shorter blade, see the Fibrox Pro 10-inch Semi-Flexible Carving Knife. The Fibrox Pro 12-inch Granton Edge Slicer adds Granton hollows to a 12-inch slicer. The table in the Details compares the slicers and carvers. Learn More$66.00 -
Victorinox Fibrox Pro 10-inch Serrated Carving Knife
The Victorinox Fibrox Pro 10-inch serrated carving knife is used for slicing melons, filleting whole salmon and as a bread knife. It is wider and sturdier than a slicer, so it handles dense roasts, poultry and game as well as large, tough-skinned fruit.On a watermelon or a pineapple, the serrations bite through the rind and the length crosses most of the fruit. On a whole salmon, they grip the skin and let the blade travel along the frame.Use long strokes with light pressure and let the teeth do the work. The serrated edge keeps its bite for a long time, which suits a catering kitchen that cuts fruit by the case.Its width also lifts sliced fruit from the board.For a narrow serrated slicer, see the Fibrox Pro 10-inch Serrated Slicer. For a dedicated melon knife, the Victorinox 12-inch Watermelon Knife. The table in the Details compares the slicers and carvers. Learn More$58.00
