Jim Davis: Hi, Chef Jim Davis here for Harris Teeter. I'm going to show you how to use a slicing knife or a carving knife. Actually, I have three difference ones here. This is a standard Japanese imported, very fine, serrated carving knife, very sharp, very good job. This is a standard German style carving knife, very sharp but designed for a different kind of job. And this is my old standby. This is a prewar. This knife is about 75 years old and as you notice the discoloration in it because it's made with carbon steel instead of stainless steel, very sharp, hold an edge and really a great knife, but you never make it look any better than it looks right now. Let me show you we carve beef with this. This is a section of roast beef, taking my carving knife. We're going to carve down some nice, nice long thin slices, like that. And we use this knife. It evens cuts a little better, nice, thin slices like that. Now then, if we want to carve something even bigger, let's take this ham for example. Let's hold the ham up; we use a carving fork to hold it in place and holding it with that hand. Then we use our right-hand to carve with the carving knife. Let me carve down until we get the size of slice we want. And then we just lift it up and cut it off. And that's how you use a carving knife.