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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
lynx-
Yeah and they've got more of a point to deal with poultry joints. But mainly it's about theatre. I can well imagine they're one of those middle class Victorian inventions like napkin rings.
Still, irl a chef's knife will deal with any of the carving you're going to do 99% of the time.
Therefore I'm sticking to my point, which is don't buy a heap of shit but buy based on aesthetics.
hugo7
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?