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With a flourish, the cook placed a beautifully done turkey on the table as the diners admire it.
Now is the time to carve the meat and serve it. It also is a time when the person doing the carving may suffer from a lack of confidence.
Carving is an art, said Virginia Tech Extension food scientist, Norman G. Marriott, and having the proper tools makes it easier to do a good job.
A good carving board should either have a ‘‘well” to catch juices or it should be built on a slight slant with a lip so that the juices will collect at the back of the board and not run onto the table.
A good knife that is finely honed and razor sharp is necessary. A wellmade knife, if perfectly balanced, has a hand-ground blade, a comfortable handle and a deep forged shoulder or finger guard. Knives that are held together with glue inr
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