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27 Don't leave the blades lying around where they may be touched accidentally by you
or anyone else, and store them out of the reach of children.
28 The blades are dishwasher safe – you may wash them in the cutlery basket.
cleaning the body
29 Wipe the body and handle with a soft cloth dampened with a small amount of
proprietary disinfectant.
30 Don't put the body in a dishwasher.
31 Don't immerse any part of the body or handle in water or any other liquid.
32 Don't use harsh or abrasive cleaners or solvents.
hints and tips
33 Try to cut across the grain of the meat. Although cutting along the grain gives
bigger slices, they tend to be tough and stringy.
34 Steady the meat with a carving fork, not with a hand.
leg of lamb
1 Lay the roast on its side and steady it with the carving fork.
2 Make one cut right down to the bone.
3 Slice alternately on either side of this cut, tilting the knife
gradually to increase the size of the slices.
4 Turn the leg over and do the same to the other side.
sirloin
1 Cut along the bone from the backbone down
the rib.
2 Carve thin slices vertically down towards the
bone.
3 Turn the joint over and do the same to the other
side.
chicken
1 Pull off the leg, wing and thigh.
2 Holding the knife at an angle, slice downwards from
the breastbone.
3 Turn the chicken and do the same to the other side.
ham
1 With the ham on its side, make a horizontal cut, splitting it from
the outside to the bone.
2 Holding the knife at an angle, slice towards the bone.
3 Turn the leg over and do the same to the other side.
4
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