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Turkey Carving Tools: Carving Boards, Forks, Knives & Sets
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Wüsthof Classic 2-Piece Carving Set
Holiday turkeys and Sunday roasts call for the Wüsthof Classic 2-piece carving set, which pairs an 8-inch carving knife with a 6-inch straight meat fork.A carving knife is long and narrow, which keeps drag low as it moves through a roast and lets you cut even slices in long, smooth strokes. The fork holds the meat steady and keeps your hand away from the edge. Its straight tines go in and come out cleanly, and they lift slices onto the platter.This set has a plain carving edge. The Classic 2-piece hollow edge carving set adds a row of hollows along the blade, which helps release thin slices of ham or turkey. For a longer knife on large roasts, see the Classic 9-inch hollow edge carving knife. For very thin slices of salmon or brisket, try the Classic Super Slicer.Rest a roast before you carve it so the juices settle, and slice across the grain for tender pieces. Our knife shapes guide covers carving knives alongside slicers and chef’s knives. Learn More$229.95 -
Zwilling Pro 10-inch Carving Knife
A Thanksgiving turkey, a standing rib roast or a whole ham calls for a carving knife long enough to finish each slice in a single draw. The Zwilling Pro 10-inch carving knife provides that length on a narrow blade, which keeps drag low and slices intact.Long strokes toward you, with no sawing, give the cleanest surface on the meat. The Pro curved bolster gives a secure grip for guiding a longer knife, and the pointed tip follows the breastbone and joints when carving poultry.Steady the roast with a carving fork placed away from the line of the cut, and keep the blade level so each slice comes out the same thickness from top to bottom.For smaller roasts and chicken, the Pro 8-inch carving knife is easier to handle. Our guide to knife shapes explains carving and slicing knives. Learn MoreRegular Price: $159.95
Special Price $127.95
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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 -
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
