On 2017-04-21 4:43 PM, Ed Pawlowski wrote:
> On 4/21/2017 4:34 PM, Dave Smith wrote:

>> We generally carve at the table. My Henckles carving knife does a much
>> better job of carving. IMO a fancy stag handle does not make it more
>> suitable for company.
>>
>
> You see carving at the table on TV where day stands at the head and
> makes it a big event.

It was never a big event in my family, or in my wife's. It was just the
way it was done. However, if we have a lot of people over I prefer to do
it in the kitchen. Aside from making things run more smoothly, I get to
eat relatively undisturbed. If you do it at the table you are just
starting to get yours at long last and it may be time to start serving
seconds.



>
> I find it much easier to do in the kitchen where I have a cutting board
> at the ready and a warm plate to put the meat on. This is especially
> tru where it is best to cut off a large piece and then cut it to smaller
> portions.
>
> Years ago the was the "Beef & Beer" pub we went to at times. They had a
> big steamship round and the carver wore his whites and the tall hat and
> carved the meat for your sandwich. Nice show and really good beef too.