Laguiole Carving Sets

Choosing a handle for your carving set

Start with the table you set. Olive wood is the pale option, blond to honey with brown veins, and it sits well on a wooden table or a linen tablecloth. Buffalo horn has a polished, deep black surface, sometimes with gray or amber veins, so it stands out against a pale cloth. Thuya burl is the one to pick if you want the grain itself to catch the eye. Whatever you choose, the knife and the fork come with the same handle material, and the range offers other woods and horns too.

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Watch the olive wood carving set

Satin olive wood, blond to honey, on both the knife and the fork.

Shop this carving set

What is a carving knife used for?

It slices cooked meat into thin, even pieces: roast beef, pork loin, a leg of lamb, a ham or a whole bird. The long blade lets you take each slice in a single smooth stroke rather than a sawing motion that tears the meat. Used as a turkey carving knife, it lets you take the breast off in neat slices once the legs are off. The fork does the other half of the job, holding the meat steady and then serving each slice onto the plate.

How to carve a roast at the table

Let the meat rest for ten to fifteen minutes before carving, so the juices settle. Set it on a carving board with a groove to catch them. Push the fork in firmly, away from where you plan to cut, and slice across the grain with long, even strokes. Keep each slice the same thickness and lift it onto the plate with the fork. Then set the fork back in the roast, ready for the next slice.

Questions about Laguiole carving sets

Your order will include a care leaflet. Clean both pieces by hand after the meal, dry them right away, and never put them in the dishwasher.