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• always allow the meat to set or rest before carving

• use only sharp knives of suitable length and strength for carving
• use carving forks to hold the meat in place so it will not slip when being carved

• remove string or skewers that hold trussed or rolled meats as the meat is carved, this will
prevent it falling apart before it can be carved

• carve across the grain (the fibre of the muscle) to ensure that meat is tender and palatable,
cutting with the grain will produce stringy, tough cuts
• use a slicing not sawing action and do not apply too much pressure

• use the full length of the knife blade
• serve hot meats on hot plates, cold meats on cold plates

Proper equipment is essential. An inadequate carving surface and a dull knife can ruin the most
beautifully cooked meat.

A good carving board should have either a well or trough to catch juices or it should be built on a
slight slant with a lip so the juices will collect at the back of the board and not run off onto the table.
Although boards are made in a number of different materials these days, scientific research
consistently shows that wooden boards, when properly cleaned and cared for, offer the best cutting
surface and are the most hygienic (due partly to the natural tannins in the wood which act as an
antibacterial agent). Wooden boards must be thoroughly washed and dried after use. Once washed,
they can be placed in the oven, on low heat, for five minutes. This will warm them up and allow them
to dry quickly.

Nylon or plastic boards are used in many commercial kitchens. They must, however, be very regularly
cleaned, scrubbed, sanitised (heat or chemical) and air dried to prevent bacterial growth and odours.
They retain moisture and cuts from the carving knife and provide areas in which bacteria can grow
(sharp knives create a feathering on the surface-bacteria can get caught in these crevasses and there
is no way of removing it).
You can use a paste of baking soda and water to clean and deodorise chopping boards, or, for plastic
chopping boards, use one teaspoon of bleach to one teaspoon of water. Saturate the surface and let
the board stand for five minutes, then rinse and air dry completely.

Glass or marble boards are cold and slippery, therefore possibly dangerous and will blunt or damage
the carving knife. You need a chopping board that both services the knife and is as hygienic as
possible.

The Department of Health requires all food service industry places to use colour coded chopping
boards to prevent cross contamination.

Store chopping boards in a rack so there is airflow between them.
Knives made of carbon steel should be sharpened regularly, washed properly, and stored in a
location where they will not become dull.· Most chefs consider that carbon steel maintains a sharper
edge than stainless steel. A well -made knife, is balanced, has a hand-ground blade, a comfortable
handle, and a deep forged shoulder or finger guard. The tang (heel portion of the blade) should
extend well into the handle. Knives that are held together with glue instead of rivets should be
avoided.
Knives must be kept sharp and sharpened with steel as required during use. Use only clean knives
and ensure that they are stored appropriately-where the knife will not be damaged or blunted and so
that other people will not be cut; that is, sharp knives should not be placed in the bottom of the sink
or stored without guards in drawers with other cutlery. Stones and sharpening steels should be