Page 127 - Turkey Book from Meathead

Good carving knives should be professionally sharpened every six months or so depending on how often you use them. You can do it yourself (click here to see our recommendations among sharpening devices) or you can take your knives (and lawn mower blade) to a pro.
When it comes to selecting a cutting board, we are partial to plastic because they can be cleaned and sanitized in the dishwasher and if they get gouged you can sand them smooth. This double sided one from OXO has grips so it doesn’t slide around on the counter and gutters along the edges to capture juices. It is under $20.