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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?

  • 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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