What carving knives do professional chiefs use?

Knives are a very personal thing to a good chef. It's what feels good in your hand. There is a kind of balance that makes all the difference.

A carving knife is usually a long uniformly shaped knife that may or may not have a pointed end and used to carve cooked meats. It may come with a 2 prong fork to aid in the carving of the meat.

A professional chef may be using a no name brand carving knife he/she has had for years - mine is a knife from Sweden that has to be at least 20 years old,carbon steel and cuts like a dream. I will probably never find another one.

Go to a good cooking or knife shop and try a few out to see how they feel in your hand.

I have been given some really nice expensive knives I can't use for very long because they are too heavy for my kind of small hands.

Gustoff is a good quality brand but now I go to the "Pampered Chef" web site. Their knives are amazing and my favorite after 20 years of using 150 dollar knives from elsewhere.

Sabatier are renowned for being of excellent quality. Any good catering shop should stock them, but be wary, they are very expensive. You might be able to get a good set online - try this - http://www.cooks-knives.co.uk/acatalog/Stellar_Sab...

A professional chef will have about 20 different knives depending on their duties.