Meat carving knife

What do you mean by meat carving? Cutting raw meat, slicing cooked roasts?

For everyday meat cutting, get a 6 inch curved boning kinfe (Dexter Russel, F Dick, Victorinox).

For cutting raw meat into steaks or large pieces, get a 12-14 inch cemiter knife (same brands).

For slicing cooked roasts, like brisekts, get a 12-14 inch slicer knife (same brands).

Meat carving to me means carving a cooked roast beef, brisket, or turkey. But you’ve been on this website enough to know that not all posters here always communicate in proper terms. So, I answered which knives I use for most meat cutting purposes.

Feel free to contribute to the thread by answering the OP’s question.

Dexter slicer

A blogger asked over 200 BBQ joint what knives they used and posted the responses. There was a lot of variety, but a few that popped up a lot. LINK

Popular ones include the Victorinox 12 inch Granton Edge Knife (I have had one for years; works well) and several Dexter models such as the Dexter-Russell 12" Scalloped Slicer.

Many of them use a big slicer for cooked meats and also smaller boning or fillet knives, with the smaller/sharper ones often used for trimming briskets and such before cooking.