Selecting a Carving Knife
A 10-inch slicing knife with a flexible blade about 1 1/4 inches wide is
ideal for carving a large turkey. To judge the condition of the blade, run
your thumb lightly across - not along - the knife's edge. If it is not as
fine as the edge on a razor, the blade must be sharpened before it is used.
Even if you have just sharpened your knife, it's a good idea to pass the
blade over a knife steel. Doing so "trues" the knife by realigning the microscopically
small teeth along its cutting edge, which become displaced with each use.
Steeling is easy: Just hold the knife blade at a slight angle (15 to 25
degrees) to the steel and lightly draw it across and down the tool about
a half-dozen times; then turn the blade over and repeat the process on the
opposite side. A pair of poultry shears and a large fork should round out
your equipment (some older forks have a thumb piece to protect this useful