Carving knives
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Carving knives
With its thin, long blade, the carving knife is primarily used for slicing and carving cooked meats like bone-in roasts and roasted poultry dishes like chicken and turkey. The blade of a carving knife makes it easier to cut around cartilage and bones, so you can get clean, uniform cuts without applying too much pressure and squeezing out all the meat juices. Carving knives are efficient at serving sliced meat before serving or at the table and in front of guests.