Knives and Carving - Kitchen Tools Information, Part 3
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Care of Carving Knives: These special knives and sets will probably
arrive as wedding presents. If not, select only those which are essential
to your cookery and menus. Let the man of the house practice carving
for the family before he must perform at a guest dinner. In practice he
learns which knives are best for the various roasts. These should be
set aside, kept sharpened (ground occasionally by an expert.) and ready
for carving only, not used daily in the kitchen. The steel of the carving
set does not sharpen. It is used, preferably, in the kitchen, to true up the
edge of carving knives. When serving a large fish, never use a steel knife
and fork, as contact with steel may damage the flavor and color of fish. Use
silver or silver-plated fork and spoon. and if a knife is needed,
use a thin-bladed silver knife to separate servings.
Where carving is done in the kitchen, a carving board is a very useful
piece of equipment. In many cases this board fits into a large silver
tray or platter on which roast turkey or meat is brought to the table.
In any case, no carving should be done on a silver platter or fine china
platter without the carving board, since knife scratches and other dam-
age will result.