On random special occasions, I like to surprise my family every here and now and prove to them that even I can be stylish at times.
Adept chefs usually don’t add carving knives to their arsenal right away, but owning one definitely adds to the event making it more special than it already is. After all, presentation is everything.
Here’s a list of the top carving knives that will surely swoon your friends and family over dinner. Let’s make those thin sliced meat meals!
Let’s get a head start with…
|Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle||$$|
|J.A. HENCKELS INTERNATIONAL Classic 8-inch Slicing||$$|
|ZYLISS Carving Knife with Sheath Cover, 7.5-Inch Stainless Steel Blade||$|
|Chicago Cutlery Walnut Tradition 8-Inch Slicing/Carver Knife||$|
|Wusthof Classic 9-Inch Carving Knife||$$$|
|Zwilling J.A. Henckels Twin Four Star 10-Inch High-Carbon Stainless-Steel Granton Roast Beef Slicer||$$$|
|Shun Classic 8-Inch Carving Knife||$$$|
|ZWILLING J.A. Henckels Four-Star 8″ Carving Knife||$$$|
|Calphalon Katana Cutlery 7-Inch VG Slicer||$$|
|Pure Komachi 2 Series Slicing Knife||$|
Any product that Victorinox makes is definitely a winner! I personally love this knife because I’ve had troubles with my past carving knives. No matter how hard I try to swing my knife back and forth, it won’t just do it. Luckily, this 12-inch has answered my dilemma.
This ensures that you are maximizing its use thanks to its long, straight edge. The tip of this unit is well-rounded for safety measures. Its blade is out of high-carbon stainless steel that ensures durability of usage.
For wider breaker point, it has a conical ground. Not only limiting to that, it is ice tempered for sustaining sharpness for years to come. Also, it gives you an easier way to sharpen the knife thanks to its bolster less edge.
This unit is well-balanced and fancies a firm grip for you to use it comfortably. It’s made the experts of Switzerland.
By all means, this knife means business. It’s able to provide thin, precise, and consistent cut throughout the process. Its blade is a high-carbon stainless steel that’s especially made in Germany. This unit has blades and bolters that have been hot-dropped.
If that’s not enough, it has a full bolster and a triple-rivet handle that gives the assurance of the perfect weight and for safety measures.
This 8-inch classic is dishwasher safe, but just like with other knives, it’s recommendable that you clean it up with hand washing.
A futuristic looking knife in top shape. Its price is definitely in the economical side of things making it perfect for the non-professional or hobby-chef demographic. If you’re looking for a knife to use from time to time, this will do the job.
Its blade is made of high-carbon stainless steel for it to retain its sharpness. This comes with a safety blade guard that goes with the same color as the knife’s handle to compliment it (it’s a huge plus for me!).
For your convenience, it has a soft touch rubber grip that prevents you from having fatigues after hours of usage. This also adds precision and control when you’re slicing poultry.
Finally, you can use it on a dishwasher – I’d still say go for hand washing, just to be sure.
Chicago Cutlery brands have swept the market thanks to its exceptionally high quality product – and this one isn’t any different! It has a modest design that I think is perfect because it’s simple, yet it offers service like no other.
It’s a long, thin blade knife that’s made for slicing and carving cooked meats. This 8-inch has an exclusive features called “Taper Grind edge” that enables the cutlery to say sharp. Also, it’s quite easy to re-sharpen when the time comes.
Long-term performance isn’t an issue as its blade sports a 420 stainless steel that enables it to withstand rust, discoloration, and stains. It gives you the right amount of balance and weight thanks to its full-tang blade that ranges from the tip to the handle.
Its handle is especially secured of solid walnut with triple-compression brass rivets; it’s ergonomically-balanced. And of course, it has a classic style that’s never out of class.
A knife that’s elegant even at first glance. I’m always a sucker for knives that keep it cool and simple. And we can expect no less from its performance because it’s coming from one of the well-established company in business – a Wusthof product.
It has a 9-inch length for a carving knife; it’s thin for making presentable and well-calculated slices. Its blade is narrow and it has a pointed tip for precision cutting. It’s being forged by a high-carbon stainless steel.
It prioritizes giving you both strength and balance that’s why the makers of this knife made it a full-tang, triple-riveted synthetic handle a feature of this 9-inch carving knife. Its sharpness is second to none.
This a well-made product by the specialists in Germany, and has limited lifetime warranty.
This is a 10-inch badass that gets the job done most especially with larger meat. It does its job perfectly by making concise and consistent cuts even when dealing with a 10lb Prime Rib Roast. Zwilling J.A. Henckels sure did an excellent job producing this slicer!
It has a hollow-ground edge making it easier for you to maneuver the knife whether it may be making paper thin slices or bigger chunk slices. Strength isn’t an issue for this one, its blade has been ice-hardened; it’s also a high-carbon stainless-steel.
It carries a black molded polypropylene handle to certify its sturdiness and durability. This item is also dishwasher-friendly, it will not promote any negative effects to the product whatsoever.
This also has a super bolster for maximum safety and balance; it’s also a non-staining, non-rusting knife that can serve for a great deal amount of time.
Shun Classic continues to surprise me with their ultra-reliable products – never once has it failed me. All of their knives are hand finished as they want to make certain that their knives are the best. This 8-inch classic is perfect for professionals.
Shun Classic is a Japanese company that made this 8-inch with the best of Japan’s technology. The core of its blade is a high-carbon VG-10 for edge retention, leading it to be a knife that can last for years without sharpening.
These are at its sharpest as they carry out a 16-degree angle, it visibly has the upper hand when compared to the European traditional knife as they are only sharpened to 20-22 degrees.
And to finish, it’s a rust-free knife that’s cladded with16 layers of stainless steel; its Rockwell hardness has an incredible rating of 60-61.
This knife has a precision forged construction that gives high precision cuts every time. Its blade has been ice-hardened for strength; it also brings a high-carbon stainless-steel blade to the kitchen for long-lasting durability.
Certifying its sharpness, it’s a precision honed blade. The makers partnered their 8-inch with bonded polypropylene handles to increase comfort. And of course, it’s food safe.
Pay close attention when using VG slicer as it brings exceptionally sharp blades due to the work of VG-1 Japanese steel’s knife construction. Its blade is covered with 33 stainless steel layers for the ultimate rust-resistance.
It has a unique bolster design gives you a secure and comfortable feel. It facilitates proper technique for a more efficient slicing and control.
Its handles are especially patented, ergonomic polyresin making it impossible to chip, crack, and/or peel.
The first thing I noticed right away is its monochromatic colors. Color-coding doesn’t only make them easier to identify, but it’s really pleasing to the eyes. I’m all about the fun-loving side of cooking!
First of all, you don’t have to worry as this a non-stick coating, it can even endure corrosion making it easier to clean. It’s a high-carbon stainless-steel blade for the optimum experience.
These knives are light to the hands and they’re ergonomically contoured; its blade is able to retain its sharpness for a long period of time even when used excessively.
Carving knives are usually popular on occasions like Thanksgiving – getting those Turkeys ready! They’re specialized for poultries like the leg of a lamb and ham. Thanks to how its design is being formed, they are able to cut meat in thin and precise slices.
These are perfect if you want to get the perfect presentation on the table. The best carving knives make sure that there will be no excess of pulling and pushing motion making your meat unattractive.
Sure, the flavor may be the same, but nobody would appreciate an uneven and bad-textured meat. No matter how good the taste is.
These knives have thinner blades than your usual regular all-purpose knife, boning knife, or other knives for that matter. And they are also longer in length. These features are to ensure that you’re able to maneuver it properly without pushing the slob of the meat too much.
If cooking isn’t your main profession then it’s not surprising you’d find them confusing. So, what are these two knives? Are they twin sisters or something?
It actually just goes down to the manufacturer. These two aren’t twin sisters – they’re the same person! I mean, thing. They’re the same thing.
At least, that’s sometimes the case. In general, they are interchangeable. So don’t get confused over them. But there are distinct traits that each one has that the other doesn’t, and their differences aren’t that noticeable to say the least.
Both carving and slicing knives have a long, narrow blade which is perfect for carving pork roasts, poultry, ham, and the works. These two are made for a “sawing” motion that allows them to give you clean and accurate precisions.
However, the only difference is their tip. The carving knife has a sharp point while the other one sports an even width to its depth. And it also has a well-rounded, bullnose end instead of a straight point.
This doesn’t change the fact though that both of them are ideal for poultry. And that their names can be swapped depending on the company making them.
There are factors that makes the best carving knife. Before you consider of even buying a knife, you should always make sure that they’re capable of keeping their end of the promise.
Carving knives have the purpose of making clean cuts by allowing you to make long slices. This quality cannot be compensated as you’re after the cleanest presentation possible. The strokes that you’re making should be minimal – a few strokes should be more than enough.
If you happen to notice that the blade is too wide for a carving knife or if it isn’t long enough, put it back immediately. That’s not the knife you’re looking for.
These two are important qualities that makes a knife efficient. Its blade should easily be able to maneuver around the carcass of the turkey while giving you the comfort of a well-balanced handle.
Ideally, it should be suitable for long hours of usage in the kitchen without the need of having to experience fatigues. Good knives have handles made for that reason alone.
Don’t purchase a carving knife just for the sake of having one. Take into account its possible future uses, you don’t want to be in an unfavorable scenario that could’ve been prevented earlier.
There are carving knives which are only 8” long, they may be too short to handle larger poultry. To be safe, always use knives that are at least 9” to 10” long.
These three qualities – or the lack thereof – are what make a knife’s longevity. Fortunately, because of how carving knives are being designed, narrowly long and thin, they’re the easiest to sharpen.
And these knives tend to have the longest lifespan too, the reason being they’re not always needed in the kitchen, and are only being used during special occasions.
I’ve scouted the internet to find a reliable source that could give you additional information on what a carving knife general is. You may checkout this YouTube video that’s been made by the biggest how-to videos on the internet, Howcast.