For slicing meats like ham, roast beef or turkey, away from the bone, you will need a durable, high quality carving knife that will remain sharp and efficient over time. Most carving knives feature a fairly thin blade that is at least 8 inches long and has little flexibility, designed to cut warm meat into thin slices. Some carving knives come in sets with a matching fork that grounds the meat while it is being sliced. Depending on the type of meat you serve, you can find a blade length that suits your purposes, as well as different handles types such as POM or stainless steel handles, each of which provides a sturdy grip.