{"product_id":"mepra-carving-knife-11-inch","title":"Mepra Stainless Steel Carving Knife 11 Inch","description":"\u003cp\u003eA carving knife works in one stroke, not several. \u003cstrong\u003eEleven inches of blade is what lets you cross a roast in a single draw instead of sawing at it\u003c\/strong\u003e, and sawing is what tears meat and loses juice onto the board.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength beats force\u003c\/strong\u003e A long blade cuts by traveling, so the hand pulls rather than presses down.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMatches a flatware service\u003c\/strong\u003e Built in the same 18\/10 as table cutlery, so it sits with the set rather than beside it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight into the dishwasher\u003c\/strong\u003e No carbon steel to rust and no wooden handle to loosen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy One Stroke Matters\u003c\/h2\u003e\n\u003cp\u003eEvery time a blade changes direction inside meat it drags fibers instead of parting them, and each drag squeezes out liquid that should have stayed in the slice. \u003cstrong\u003eA blade longer than the thing you are cutting removes the problem entirely, because the whole cut happens on one pull.\u003c\/strong\u003e Eleven inches covers a leg of lamb, a turkey breast or a rolled roast across their widest point, which is the measurement that decides the length you need.\u003c\/p\u003e\n\u003ch2\u003eWhat Flatware Steel Gives You\u003c\/h2\u003e\n\u003cp\u003e18\/10 is the alloy the rest of a table service is made from, and choosing it here is a decision about the whole setting rather than about the blade alone. It will not rust in a dishwasher, it will not stain from acidic food, and it will match the forks beside it. The trade is that this alloy does not take the extreme hardness of a dedicated kitchen blade, so it wants a steel run over it a little more often than a chef's knife does.\u003c\/p\u003e\n\u003ch2\u003eA Serving Knife, Not Prep\u003c\/h2\u003e\n\u003cp\u003eThis is a serving piece rather than a preparation one. It comes out with the roast, sits on the board while people eat, and goes back to the drawer with the flatware rather than to a knife block. That role is why the polish matters and why the handle is finished the way the spoons are: it is seen for the whole meal rather than for the two minutes before it.\u003c\/p\u003e\n\u003ch2\u003eSharpening, Washing and Storage\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow often should it be honed?\u003c\/strong\u003e Before each use is the habit worth building, and it takes ten seconds. A honing steel realigns an edge rather than removing metal, so it can be done as often as you like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes a dishwasher blunt a knife?\u003c\/strong\u003e Not the detergent, but the movement does. A blade that touches other items on a moving rack loses its edge to contact, so lay it flat and separate rather than upright in a basket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat board suits a carving knife?\u003c\/strong\u003e Wood or soft plastic. Glass, stone and ceramic boards are harder than any blade steel and take the edge off in a single meal.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How often should it be honed?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Before each use is the habit worth building, and it takes ten seconds. A honing steel realigns an edge rather than removing metal, so it can be done as often as you like.\"}},{\"@type\":\"Question\",\"name\":\"Does a dishwasher blunt a knife?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not the detergent, but the movement does. A blade that touches other items on a moving rack loses its edge to contact, so lay it flat and separate rather than upright in a basket.\"}},{\"@type\":\"Question\",\"name\":\"What board suits a carving knife?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Wood or soft plastic. Glass, stone and ceramic boards are harder than any blade steel and take the edge off in a single meal.\"}}]}\u003c\/script\u003e","brand":"Mepra","offers":[{"title":"Default Title","offer_id":52326545326381,"sku":"10001146","price":122.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/4553\/2717\/files\/mepra-carving-knife-11-inch-1.jpg?v=1787956645","url":"https:\/\/aysire.com\/products\/mepra-carving-knife-11-inch","provider":"Aysire","version":"1.0","type":"link"}