Carving and slicing knives are designed to be used when slicing meat. Both carving and slicing knives have long, thin, blades that typically range from 8 to 14 inches in length. This enables the user to create a long slice of meat or fish in a single stroke avoiding unnecessary back and forth sawing motions that tear at flesh and jeopardize the cleanliness of the cut. The thinness of the blade lends versatility to the carving knife which is often used by chefs when slicing wellington, cordon bleu, and other breaded dishes. Carving knives come to a sharp point unlike slicers also known as slicing knives. The tip of a slicing knife has been rounded for the protection of anyone on the other side of a carving station who may be overly eager to reach in for an extra helping of roast beef. Note that a Granton or Kullenschliff edge is most appropriate when applied to this knife shape as opposed to any other.
