Center the roast on a carving board that is long enough to allow the carver to cut the meat without spilling on the tablecloth, and small enough to avoid having the size of the carving board make the roast look small and insignificant. Return to Table of Contents Proper Equipment Is Important Proper equipment is essential to carve meat properly. An inadequate carving surface and a dull knife can ruin the most beautifully cooked meat. Good carving boards are expensive but with proper care should last for many years. 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.