Best Carving Set For Turkey: Why The Made In Carving Set Is Your New Kitchen Companion
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Let me tell you about the year I butchered Thanksgiving.
Literally.
My carving knife was blunt, I was tired… bird slipped, slices went ragged, families disappointed sigh’s… memory haunts me.
That moment when everyone’s eyeing you, and you’re making a mess on the platter, ugh. Been there.
So, I swore: next year, I’m not just winging it. I need gear that feels like a friend, that doesn’t betray me when I’m fighting turkey.
Enter the Made In Cookware carving set. Changed the game to surgical level mastery carve.
Why it matters
Look, carving a turkey isn’t a flex. It’s a to-the-bone job. You need a blade that whispers through meat, a fork that holds steady when your hands are slick with juices, and handles that grip even when your gloves are shoved in your back pocket.
The Made In set, made in France, full tang with black POM handles, it brings everything into harmony. Sharp steel, balance, texture, control, and that handle? Feels like it was molded to my fingertips.
Made In Cookware - Carving Set (Includes Carving Knife and Fork) Carve like a pro with this French-made set from Made In. The 9" full-tang carving knife and matching brushed stainless fork keep roasts steady and slices clean, with a slip-resistant POM handle that stays sure in your grip, even when things get messy. Built to last, forged by a 5th-generation bladesmith in Thiers, France.
Made In Cookware – Carving Set
Includes 9″ Carving Knife + Carving Fork
This is the set I grab when the turkey hits the board. The 9-inch carving knife is forged from stainless steel in Thiers, France—blade thin enough to slide around joints, sturdy enough to go straight through without tearing. The matching fork? Brushed 430 stainless, two prongs that lock the roast in place so you can work without chasing it across the board.
The full-tang build gives the knife solid balance, and the black POM handle stays steady even when your hands are slick from juices. No slipping. No white-knuckle grip needed. The pointed tip and plain edge glide clean, so slices stay juicy and intact—just how you want them on the platter.
I’ve carved everything from holiday turkeys to prime rib with this pair, and it’s the kind of tool you only buy once. French craftsmanship, chef-approved feel, and no extra fluff—just gear that works.
Key details:
- Blade Material: Stainless Steel
- Handle Material: Polyoxymethylene (POM) – slip-resistant
- Color: Black
- Knife: 9″ full-tang, fully forged, plain edge
- Fork: 430 stainless steel, brushed finish
- Made in France by a 5th-generation bladesmith
How I use it—my step-by-step in the kitchen
- Set the board—juice drip rail catching the warm run-off.
- Carving fork pins the leg gently, but firm—no slip.
- Knife tip kneads near the bone, edge glides (“shhh”).
- Slice—smooth, confident glissade—breast meat laid flat, glistening.
- Repeat opposite side. Legs come next—fork holds as fat rills out.
- Whisper-sharp tip dives around joints; I pull slices, they glisten like wet silk.
Every cut—clean, even, paper-thin if I want—no jagged edge, no fight.
A little story about family
Last Christmas, clatter of kids in the next room, smell of gravy rising, windows fogged.
I held that knife, carved the hot bird in one clean motion, meat landing like satin on Grandma’s plate. Felt good.
She winked. I winked.
That knife was the unsung hero of the night.
Pros / Cons (honest)
Pros
- Sharp-as-a-chef’s-sneer right out of the box
- Balanced feel, steady, not tip-heavy
- Handles stay firm even if your sleeve’s soaked in drippings
- Brake-your-arm quality build—mine’s still like new
Cons
- Sharp enough to nick your finger if you yawn near it
- Full tang adds weight—light-knife lovers might balk
- French-made = premium price tag (worth it. just saying.)
Comparison with two competitors
Messermeister Avanta Kullenschliff carving set
- Solid German steel, good value, hollow edge—great overall pick .
- But POM handle on Made In feels warmer, more inviting in winter.
Wüsthof Classic two-piece hollow-edge set
- Pristine German build, hollow edge for glide, pro-grade feel .
- Wüsthof blade’s stunning—but the French craftmanship and that black POM grip on mine outshines when I’m carving fast and greasy.
Why mine wins for turkey: Better grip when hands are slick, warmth in handle when your fingers are numb, and that smooth French steel seems to slide rather than saw.
Tips & Troubleshooting from a chef
- Before carving: Rest turkey at least 20 mins. Cooler bird = stable meat = cleaner cuts.
- Keep angle shallow—don’t hack. Let the blade do the work.
- Sharpen every few uses—a quick steel pass mid-prep keeps slicing easy.
- Wipe blade between slices—pooled juices add drag.
- Dry fork and knife before storage—even high-grade steel can spot.
FAQs On Turkey Carving
Do I need a carving fork along with the knife?
Absolutely—keeps the bird from doing a slip-n-slide.
Why not just use a chef’s knife?
Chef’s blade’s stubbyit , mashes, tears, loses juice. Thinner carving blade stays clear and clean.
How long is the blade?
The carving knife in this set is around 8-9″, just right for turkey joints without over-extending.
How hot can that POM handle get in a hot kitchen?
Will warm up nicely, not burn your hand, a lifesaver when you work fast.
Is it dishwasher-safe?
Hand-wash only, keeps edge sharp and handle intact.
How often to sharpen?
Once a season if you’re laying it to rest afterward. A quick steel pass during prep keeps it singing.
Slicing vs carving difference again?
Carving blade is thinner, pointed, better around bones. Slicing blade longer and rounder, great for brisket but not for turkey joints.
The Final Bite
Good tools make good meals better. The right carving set doesn’t just cut turkey, it keeps the moment intact, from the first slice to the last plate served. If you want more chef-tested gear picks and recipes that work every time, join me in the Simply Delicious Newsletter.
— Ryan Yates, Executive Chef
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.
