Good carving comes with experience, knowledge, and the right equipment. But most importantly, your joint should be allowed to rest for at least 15 minutes before-hand, as this will allow the joint to ‘set’, making it easier to carve. To carve meat properly, a good, well-balanced and properly sharpened carving knife is essential. It should not be serrated, as this encourages a sawing action and gives an unattractive appearance to the meat slices. A blunt knife encourages hacking, which makes the meat seem less tender, and can ruin even the most beautifully cooked meat. We also recommend a good quality, large wooden carving board with a non-slip mat or wet tea towel underneath to prevent it slipping.