LCBO Food & Drink Autumn 2022

MAKING THE CUT

Knives

A sharp knife is the number one tool needed for effective carving. The three styles below are most helpful. You don’t need all three, and you can always fall back on a sharp chef’s knife, but a carving or slicing knife will take your skills to the next level, and a boning knife is handy if you frequently roast whole poultry. Knives with a Granton edge or hollow edge (dimples along the blade) help ease the blade through the meat and prevent sticking. A good knife is an investment, but worth it. Go for a high-quality European- or Japanese-made tool, and chances are it will last you a lifetime.

The terms carving and slicing are

sometimes used interchangeably, but there are two distinct styles. Both are useful, so choose the one that suits you.

Some people favour a serrated knife, but that can tear the meat unless the edge is super-sharp.

Extra Tools

Have a large fork (it doesn’t have to be a carving fork) and tongs at the ready, too—they can help you anchor the roast while you carve.

Food Safety Clean and dry your

hands between handling meat and the knife: dry hands are safer hands. Have a damp cloth and a dry tea towel beside your work area and use them frequently.

9-inch (23-cm) Wüsthof Hollow Edge Classic Carving

6-inch (16-cm) Global Flexible Boning Knife. $155. relishcooking studio.com

10-inch (25-cm) Victorinox Slicing/ Carving Knife with rosewood

Knife. $195. wusthof.ca

handle, $90. thebay.com

SLICING KNIFE A long blade, typically 10 inches (25 cm) or more, and often narrower than the carving knife, with a rounded tip. This knife allows for long smooth strokes that produce neat, even slices of meat. The long blade is particularly good for large roasts, such as beef prime rib.

CARVING KNIFE A narrower blade than a chef’s knife and at least 9 inches (23 cm) long with a pointed tip. Ensure that your grip feels comfortable as the longer blade takes some manoeuvring to keep control. More multi purpose than a slicing knife as the pointed tip works well for separating meat from bone.

BONING KNIFE This isn’t typically used for carving, though it is quite handy for poultry, especially for people not used to using a longer carving or slicing knife. Use the boning knife to carve the breast meat off the bone and to cut in between the joints to remove the thighs and wings.

Plan for Leftovers If you know you’ll have leftovers, place them directly into airtight containers while you’re carving and pop them in the fridge before you sit down to eat, taking only the portion you need to the table for optimal food safety.

ILLUSTRATION BY DAVID SPARSHOTT

52 FOOD & DRINK AUTUMN 2022