What We Learned
There you are at the head of the table, with family and friends arrayed expectantly on either side. You’ve got a carving fork in one hand and a chef’s knife in the other. It doesn’t end well: Before long, the rosy roast is reduced to a pitiful pile of slabs and shaggy slivers.
If you’re spending time and money on a special meal, it’s worth getting the right tool to serve ...