Top Rated Kitchen Carving Knives Online

The typical kitchen knife will not be able to efficiently cut a leg of ham or a full turkey. You need a carving knife for cutting those types of food. Carving knives are designed to cut meat cleanly, even if there are odd or curved edges along the bone. A carving knife will make it easier, faster, and safer to carve and serve meat. There are plenty of carving knives that are available in the market today. If you want the best carving knife, browse an online store that carries brands, which are known for their high-quality cutlery.

Carving knives have a long, thin blade. The blade has a sharp straight edge and a flexible tip to enable a precise and clean slice. Top rated carving knives have a blade that is long enough to cut cleanly and easily through a large roast or a turkey breast in a single stroke. Zwilling and Wusthof has some of the best kitchen carving knives, which you can buy from reputable online retailers of kitchenware, knives, and cookware in Australia.

There are electric carving knives, too, and they can make it easier and faster to cut through large pieces of cooked meat. An electric carving knife may have a narrower and longer blade, which is flexible and may have a serrated or straight edge to let you cut thinner slices of brisket or ham.

How to Use Top Rated Kitchen Carving Knives:

If it is your first time to carve a turkey, consider these steps for efficient carving with your high-quality carving knife:

1. Cover the turkey with aluminium foil and leave it for 20 minutes.

2. Set it aside with the breast side up. Use a large cutting surface or a large cutting board. Wear oven mitts or use durable turkey lifters to safely move the bird from the roasting rack. Remove its trussing.

3. Pull a leg away from the turkey's body until you feel or hear the joint pop. Using your carving knife, cut through the joint to finally remove the leg.

4. You can find the joint between the drumstick and the thigh when you wiggle the drumstick. Carefully slip the carving knife into the joint and cut the drumstick away from the thigh.

5. Pull a wing from the body and cut through the joint to remove it.

6. To remove each side of the turkey breast, slice along the breastbone downward and follow the curve of the body. Set the skin and breasts side up, then slice each breast against the grain or crosswise and slightly diagonal.