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A carving knife may not be an everyday kitchen staple, but when the time comes, you really need yours to work. No one wants to delay Thanksgiving dinner because of a dull, uncooperative knife.
Carving knives have slender blades and tapered tips that make them ideal for slicing large pieces of meat. They’re essential for serving turkey, ham, roast, chicken, and other large meat items.
Some people may try to use a chef’s knife in a pinch, but the thin blade of a carving knife works better for slicing thin pieces of meat. Unlike a chef’s knife, a carving knife has a pointed tip to navigate and maneuver joints and bones.
Our top choice is the durable two-piece Wüsthof Classic Carving Set, which comes with a limited lifetime warranty.
Editors’ Favorite
Blade Length: 8” | Blade Material: High carbon stainless steel | Handle Material: Polypropylene
When it has the name Wüsthof, you know it’s going to be one of the best carving knives on the market. The high-end German company designs knives that are durable and made to last a lifetime and the Wüsthof Classic Carving Set is no exception.
This top-selling carving knife features an 8-inch blade that’s made of strong high carbon stainless steel. Not only does it stand up to years of use, but it resists high temperatures, stains and rust. The full-tang blade has a sharp hollow edge and is triple-riveted to a strong, contoured polypropylene handle. These features make this quality knife a go-to tool that will serve countless cutting needs in the kitchen.
In addition to the knife, you’ll get a 6-inch carving fork in this cutlery set. The limited lifetime warranty protects your investment, making this pair a smart, versatile choice to add to your cooking-tool collection.
Great Value
Blade Length: 10 inches | Blade Material: High carbon steel | Handle Material: Santoprene
If you think an affordable option can’t be one the best carving knives you’ve ever used, then the Mercer Culinary Genesis 10-Inch Carving Knife is likely to surprise you. Although it’s available at a low price, it offers quality and features you’d find on pricier models. This makes it a great choice for beginners and budget-minded cooks.
With a 10-inch blade that’s made of high carbon German steel, this is a tough knife that will cut thick meats, firm vegetables, large fruits and much more. It offers a precision tapered edge that maintains sharpness through numerous uses, making it a great choice for daily meal-prep tasks.
This is a full-tang knife with a strong handle that’s made of santoprene. A combination of plastic and rubber, this material is long-lasting and slip-resistant for years of reliable use. It also comes with a limited lifetime warranty.
Backed by a Lifetime Warranty
Blade Length: 12” | Blade Material: High carbon stainless steel | Handle Material: Pakkawood
From a roast for a family dinner to a turkey for a holiday feast, the Cutluxe 12-inch Carving & Slicing Knife is built to cut large pieces of meat and other foods with ease. The 12-inch blade has a sharp precious edge that cuts smoothly and stays sharp use after use. Made of high-carbon German stainless steel, it’s made to last for years and is backed by a lifetime warranty. It’s full tang, too, which adds to its durability.
The length of the blade and the rugged handle provide excellent balance while you work. The handle is made of pakkawood, which is a strong material that consists of wood veneers and plastic resin. Three rivets keep it secure even when cutting tough food. It’s also contoured for a comfortable and secure grip.
Despite these high-end features, this knife is available at a surprisingly low price. The value, length and quality make it one of the best carving knife deals as well as a good pick for meat lovers on a budget.
Best for Thin Cuts
Blade Length: 8” | Blade Material: German stainless steel | Handle Material: Coated stainless steel
If you like thin cuts of meat, the Henckels Classic 8-inch Carving Knife is one of the best carving knives available. Made by one of the most trusted brands in cutlery, it features a full-tang German stainless steel blade with a satin finish and extremely sharp edge. This allows it to glide through food for slices that are perfect for sandwich-making. It also holds up well to regular use and maintains sharpness while resisting rust and corrosion.
This knife has a blade that’s 8 inches in length with a coated stainless steel handle for ideal balance. The handle is triple-riveted and designed for durability and comfort.
Although this knife has a reasonable price, it also comes with an impressive warranty. Henckels backs it with a limited lifetime warranty against manufacturer defects, so you can feel confident in your purchase.
Best Japanese Steel Set
Blade Length: 9” | Blade Material: Alloy steel | Handle Material: High carbon stainless steel
The Dalstrong Shogun Series Elite Carving Knife & Fork Set stands out for its Japanese engineering that consists of a multilayer, multistage process. The result is an amazingly strong and sharp steel blade with a precision edge and an ultra-tough, triple-riveted high carbon stainless steel handle.
This is a full-tang knife that feels balanced in the hand. At 9 inches in length, it’s a good choice for cutting large items, such as hams, roasts and turkeys. Like many of the other best carving knives that make up our list of top contenders, this one also comes with a limited lifetime warranty to protect your purchase.
A carving fork also comes in this set. Just like the knife, the fork is made of the same materials and is durable, balanced and designed to last.
When we began research to compile a list of the best carving knives, we started with 59 models. We considered the different types and noted the differences between stamped and forged. Our team also factored in the types of materials used to make the blades.
Cooks need to know blade length when choosing knives to fit their needs, so we took that into consideration as well. Because durability, comfort and grip are important, we assessed tang (the metal part of the blade that extends into the handle) and evaluated handle materials and design. A look at customer feedback and knife prices also helped us choose the best of the best to recommend.
Carving knives come in two main styles: standard knives, which cut using your own strength, and electric knives, which are powered by electricity.
There are some cases in which an electric knife is preferable. Those who suffer from arthritis or nerve pain probably don’t want to have to muster the strength to carve an entire bird by hand — and then spend the rest of the day in pain. Generally speaking, though, many people prefer a standard carving knife when it comes to texture and presentation. A hand-guided blade can cut slices more precisely and uniformly, whereas an electric blade is more prone to sawing or hacking the meat apart.
If you opt for a manual carving knife, you’ll need to decide whether you want a stamped or forged blade. Manufacturers that stamp knife blades essentially press knife-shaped cookie cutters into a long sheet of metal. Stamped blades are often less costly than forged blades, although many are made of the same high-quality, anti-corrosive steel as forged blades. However, stamping cannot duplicate the strength of a forged blade.
Forged blades are made of molten steel that’s poured into a cast mold. The heat increases the forged blade’s strength and sharpness over that of a stamped blade. This is why forged blades usually have more tensile strength (they can bend without breaking) than stamped blades.
Most carving knives measure between eight and 14 inches long. Generally, chefs say you should use a blade that’s at least as long as the item you plan to cut. This lets you slice without sawing, which can tear the meat and affect its texture and moisture.
A blade that’s too long, however, puts you at risk for accidents. If you will mostly be cutting smaller items like roast and chicken, opt for a shorter knife. If you will be using your knife mostly for larger items like turkey, brisket, and ham, choose a longer knife.
A knife’s tang is the metal part that extends below the blade into the handle. In a partial-tang knife, the metal of the blade simply inserts into the handle. These knives are cheaper and more prone to breaking under pressure.
In a full-tang knife, the metal extends all the way to the bottom of the knife. This provides more leverage and makes the blade less likely to snap. Some full-tang knives allow the metal to show along the sides of the handle. Others have a hidden tang that is encased completely within the handle. Whether hidden or not, many of the best carving knives have a full tang.
A knife is useless without a good handle. Knife handles can be made of plastic, polymer, wood, steel, or composite formulas. Chefs differ on their favorite handle materials, but a good handle should never be slippery; rubber or another form of texturing can help keep the knife from slipping in the hand. A pronounced finger guard can help protect against accidents.
These carving knives usually cost between $20 and $30. Knives at this price usually have stamped blades made of stainless steel. Most have partial tangs that are glued into the handle.
If you spend a bit more, between $30 and $50, you can find carving knives with blades of stainless steel or carbon steel. In this price range, knives should have a full tang with riveted handles.
Top-shelf carving knives start around $50, but the upper end of the range can be much higher. Knives that cost this much usually have a blade and tang forged from a single piece of carbon steel, as well as a riveted handle with ergonomic grips. Some may have undergone special treatments to make the blade even stronger.
A blade with little flex in it is best for carving boneless meat. When carving bone-in meat, however, it’s better to use a carving knife with a more flexible blade.
Never put a carving knife in the dishwasher. Always wash it by hand with hot, soapy water, and dry it immediately.
A. Some experts recommend sharpening carving knives after each use. This definitely holds true after you’ve carved an entire turkey. If you’re not sure whether your knife is dull, try testing it on a tomato. If you can cut the fruit without squashing it, your blade is fine. If the tomato squirts, it’s time to sharpen the blade.
A. There are many items on the market for sharpening: honers, manual sharpeners, electric sharpeners, and whetstones. In reality, honers — the metal rods that come with many knives — guide your blade back into its original alignment rather than sharpening the blade. True sharpening requires a knife sharpener. Manual sharpeners take more time and effort but remove less metal than electric sharpeners. They can’t restore heavily damaged blades like an electric sharpener can. Whetstones, also known as sharpening stones, are not an amateur tool and are best used by those with experience.
A. When you picture a scenario in which you need a carving knife, you might imagine a table set with a monster Thanksgiving turkey that feeds 25 guests. But in reality, most of the meats you’ll be carving will likely be much smaller than that. It can be tempting to take the “one-and-done” route and buy an oversized knife, but a moderately sized knife may be a better choice. A blade that’s too long puts you at risk for accidents. Most chefs recommend knives in the nine- to twelve-inch range because they’re the most versatile.
