Carving is nothing more than cutting food, however, it is a term that applies especially when we talk about pork, poultry, sheep ... especially when they are roasted and ready to serve. However, it can also be used to refer to cutting vegetables.
The basic materials for carving are a sharp knife - it is common to use electric knives - and a carving fork - a long fork with two points - with which the food will be held. Additionally, it is advisable to have a sharpener and a cutting board.
The carving scissors are a complementary tool, although its use is designed especially for poultry meat, hence it is common to call scissors for birds.
The scissors can be used for practically any type of bird, duck, turkey, chicken ... whether big or small, they are already cooked or still raw.
These scissors have curved blades and offer great resistance, as the scissors will also be used to cut bones and tendons of birds. They are also leaves that allow a double cut, both with the top sheet and the bottom one.
This model that we offer has a security lock on the bottom.
Its automatic spring allows the meat to be opened as the cut is made.
