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My 2p.
A carving knife doesn't do a great deal more than a chef's knife 99% of the time, so I'd go for aesthetics as much as anything. So that's really down to your taste.
I'm guessing the blade it too worn away? Do you think you could remove the handle and replace it?
hugo7-
This was exactly my opinion, but I think he wants the grandeur of a carving-specific knife for meat. His old knife has an antler handle that I could definitely remove, but I think I’ll go for something new.
Do people even use carving knives anymore?
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Thought that carving knives are longer and smaller width of blade.
As an opinel fan I'd go for this and change the handle https://www.opinel.com/en/couteaux-de-cuisine/collection-parallele-manche-bois/n120-carving-knife-parallele
superjoe
lynx
Hey guys, could anyone recommend me a non-electric carving knife? Looking to replace my grandads antique set so it can definitely be ‘nice’ but not too spenny.