The History Of Carving Meat

Carving meat is an important skill to learn early in life. Every adult man and woman needs to know how to carve meat beautifully without spoiling the meat and making sure that all the pieces are proportionate in size. If you are looking for a guide to carving knives, you have come to the right place. Check it Out, and you will never have to wonder about carving any kind of meat ever again.

Carving meat, while standing at the head of the table is a traditional custom that is followed in many families. Normally, this job was laid on the shoulders of the eldest male member of the family. However, with passing time, this job is nowadays conferred upon whoever has the requisite skill to carve the meat without turning it into a massacre scene. There are several rules that come into play while carving different types of meat. For example, pigeons and smaller birds need to be thighed, venison should not be touched by hands, you can use only your left hand while carving mutton or beef and so on.

Before you start carving the meat, you need to decide on the right spot to start slicing. Since slices from bigger animals or bird are usually presented on a serving platter, they are often cut into four bit pieces and kept together by the top strap. In the olden days, this top strap was held in the hands while the pieces were chewed off, the remaining strap was fed to the dogs. Interestingly, an in depth knowledge of carving was requisite for being indicted to knighthood. Since carving is kept at such a high pedestal in the dining room etiquettes, it is only natural that carving knives used in the process are of the highest quality. Cutlers are the group of people who were entrusted to create tools for carving meat. These carving knives are created with beautiful handles made of horn, bone, word or brass. Sometimes they are also inlaid with gold or silver depending on the family hat the carving knives belong to.

As time went by, cutler’s art also started becoming more elaborate. These carving instruments were of made with care to be sharp enough to cut the toughest meat and delicate enough to hold the attention of one and all. In fact, some of the olden carving knives have survived the past years and found their way to museums all over the world. It is a reminder to the people of today about how much importance their ancestors gave to the tradition of carving meat.

The onset of the 19th century saw lesser elaborate carving knives. The time spent on elaborate meals became lesser as people started becoming busier with their daily lives. However, the custom of gifting a newly wedded couple with a beautiful set of carving knives holds even today. Most cutlery sets include two knives, on with at least 22cm length and 2.5 cm deep blade. The other knife is considerably smaller and is often used to carve smaller gamebirds.

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