Knives and Carving - Kitchen Tools Information, Part 2
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Knives should be stored carefully to protect their blades. Keep them
in a slotted box or block, sharp edge down, handles towards you for
easy and safe access.
Some households includfe in the essential tools of the kitchen a carv-
ing set. This consists of a knife with an 8- or 9-inch semiflexible blade,
a two-pronged fork with protective guard, and the steel.
In addition, a second set for steak and poultry, consisting of a carv-
ing knife with 5 1/2- to 6-inch stiff blade and matching fork for use
with steaks, small roasts, and birds, may be needed. Some carvers ask
for poultry or game shears, which, with their strong handles and short
curved blades separate joints and small bones better than a knife. There
is also a carver's helper of stabilizer. This is a wide, strong fork some-
times used with large roasts or turkey to give better control and
hold the roast securely on the platter while it is being carved.
For slicing hams the perfect knife is a 9 1/2-inch to 10-inch straight
narrow, flexible blade with a rounded end. The shape of the blade permits
a steady slicing motion without sawing and allows perfect control of
the slicing when approaching the bone