Carving & Slicing Knives
Carving and slicing knives are long, narrow-bladed knives used to cut clean, even slices from cooked joints of meat, poultry and fish, essential kit for pub carveries, hotel banqueting kitchens and care home dining services. Blade lengths typically run 20-30cm, often with a granton (scalloped) edge that stops slices sticking, in stainless steel for durability and dishwasher safety. The main buying consideration is blade flexibility: firmer blades suit roast joints, while thinner flexible blades handle salmon and delicate fish.
Key specifications
Carving and slicing knives are chosen by blade length, rigidity and edge. Lengths run 20-30cm — a rigid 25-30cm blade suits dense roast joints, while a thinner, more flexible blade handles salmon and delicate fish. A granton (scalloped) edge creates air pockets that stop slices sticking to the blade, key for clean high-volume carvery service. Stainless steel gives durability and dishwasher safety, and a matching two-pronged fork steadies the joint, which is why these often sell as a set. Used across pub carveries, hotel banqueting and care home dining services.
Carving & Slicing Knives — FAQs
What knife should I use to carve a roast for a Sunday carvery?
A rigid 25-30cm carving knife, ideally with a granton edge, gives the clean, even slices needed for high-volume carvery service without slices tearing or sticking to the blade.
Is a slicing knife different from a carving knife?
A slicing knife tends to have a narrower, more flexible blade suited to ham, smoked salmon and delicate proteins, while a carving knife is typically stiffer for cutting through denser roasted meat and bone-adjacent joints.
Do I need a carving fork as well as a knife?
Most carving is safer and neater with a matching two-pronged carving fork to steady the joint, which is why carving knives are commonly sold as part of a set.