Carving
After cooking, a roaster’s work is not yet finished. Carving a roast is a delicate operation which needs perfect tools. The movement must be both fluid and precise. A La Cornue knife is easy to recognize because it is great to handle.
Handles are in Brazilian rosewood with solid brass rivets and the blades, bearing the La Cornue stamp, are in 18 ⁄ 10 stainless steel.
