Buying guide
Carving Knives and Forks for the Sunday Roast
What makes a good carving knife and fork, and how to carve a joint neatly.
A carving set turns the Sunday roast into an occasion, and a long, sharp blade gives thin, even slices without tearing the meat.
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What to look for
| Part | Look for |
|---|---|
| Knife blade | Long (about 20–25 cm) and narrow, so each slice is one smooth stroke |
| Edge | Plain edge for neat slices; a sharpening steel keeps it keen |
| Fork | Two long tines and a guard to protect your hand |
| Board | A carving board with a juice groove to catch the juices for gravy |
How to carve neatly
- Rest the joint for 15–30 minutes, loosely covered: juices settle and slicing is easier.
- Hold the joint steady with the fork.
- Slice across the grain in long, even strokes.
Tip
Hone the knife on a steel just before carving: a few strokes each side make a noticeable difference.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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