Carving and Slicing Knives feature long, thin blades that allow you to cut cleanly through a variety of meats with a single stroke. Slicing refers to cutting the meat before presenting, and carving refers to breaking down the roast or chicken at table. Slicing Knives with hollow-edges reduce the friction between the knife blade and the meat, for a cleaner, easier cut. Slicers with rounded tips were originally developed for buffet stations where a pointed tip would be more of a safety hazard.
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