Many prep knives don’t have to look great since they’ll never leave the kitchen. Carving knives are different, since many chefs do enjoy carving and serving at the dinner table. A good carving set also needs to look the part, elegant as well as efficient.
For carving at the table a long slender knife blade and a matching long-tined fork are the best choice. Top manufacturers offer carving sets in many styles, some of which are certain to match any dinner theme. Older classic styles have their own charm whether or not they match the steak knives and tableware precisely.
One of the primary choices in carving sets today is the style of cutting edge. Serrated knives remain serviceable longer than plain edged knives in average grades of high carbon stainless steel. The cutting action of the serrated blade won’t be quite so smooth as a good plain edged knife and will eventually dull. Most plain edged knives are easily restored with a honing steel and don’t require service by the factory when the edge wears. Top quality modern steel holds an edge far longer than standard quality blades of either type. Blades ground in the Asian style, with narrower bevels and harder steel, require more care and special sharpening equipment for edge maintenance, but outperform the old Western designs in many ways, gliding through the cut without distorting the food.
To experience the best of the high performance blades, try our choice for the best carving knife from Shun in VG-10 stainless steel.
For classic Old World style and quality you can’t go wrong with the Henckels Twin Pro S Carving Set.
Slightly smaller than the Henckels set, the Wusthof Classic Carving Set offers similar high quality at a reduced cost.
