Carving boards are available in wood and plastic. Plastic boards are easier to clean. Most professional cooks prefer carbon steel because they feel that it will maintain a sharper edge than stainless steel. Knives that are held together with glue instead of rivets should be avoided. Although at one time it was considered improper etiquette to stand while carving, it is acceptable today.
Most people find it easier to carve in a standing position.
Warm plates on which to serve the meat should be nearby but not in the way. Determine which way the meat fibers run and where the bone, if any, is located. Anchor the meat firmly with a sturdy two-pronged carving fork. Try to avoid piercing the meat with the fork too often because juices escape each time the fork is plunged into the meat. Most meat should be sliced across the grain.