"A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats." Wikipedia.
There are two types of carving knives, those for meat and those for woodcarving, here we talk about the food aspect.
Meat carving knives are typically made from stainless steel. Knives made from carbon steel, which are often used as kitchen knives tend to stain, have a propensity to emanate a metallic taste when used with acidic foods.
Carbon steel is the least expensive and easiest to sharpen and retains the sharpened edge well and is the most commonly used for carving knives.
Stainless steel contains only a small amount of carbon, are highly resistant to corrosion and more expensive than carbon steel knives. Stainless steel with a high carbon content do not stain or rust and retains a sharper edge for a longer time.
There are stories and legends about carving knives as far back as the 1700's when they tell of murder and mayhem when a woman murdered her mother with a carving knife! Hopefully, the only thing they are used for these days is carving food. The varieties of styles are for a variety of uses. One version of a carving knife is an electric knife. This has two blades that electrically move in opposite directions, fast. They can be used for anything and are reported to work very well.
A carving knife, or slicing knife is typically between eight to fifteen inches long. There are various shapes for various cutting methods. A roast beef carving knife is rounded at the tip for easier lifting of the slices of meat. Other types of knives have pointed tips for fish and poultry. The design and quality can be shown in the way it is made. If the blade extends to the butt end of the handle, then this is a well-made carving knife.
Carving knives have many uses other than just carving the turkey at Christmas. Also known as slicing knives they range from meat and fish slicers to utility knives. Knife connoisseurs will recommend that you buy knives individually rather than in sets. You can typically get a better quality knife if you buy it separately. The knives you will most likely use on a regular basis are:
Carving knife
Paring knife
Chef's knife
Bread or serrated edge knife
The heavier the knife, the less work has to go into the use. Some knives will need sharpening more often than others, the serrated edged knives should be sharpened by a professional as they require specific equipment in some cases.
Carving knives in general are all round useful knives and can be used for just about any task in the kitchen. Because of its strength and sharpness, it is good for carving pumpkins, fruit, cheese and vegetables.
So, besides having the name carving knife, overall it is good for almost all cutting purposes. However, a good chef will probably scream at that statement.
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http://www.buyingknives.com
