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Okay, let's talk turkey (and ham, and everything else!). *Using an electric carving knife for meat* isn't just about slicing; it's about mastering the art of carving. For a turkey, start by removing the legs and wings. Then, use the knife to slice along the breastbone, separating the breast meat from the bone. Once you've done that, you can slice the breast meat against the grain for maximum steve garvey net worth tenderness. For ham, you'll want to start by removing the bone, if necessary, and then slice the ham against the grain. With roast beef or other roasts, aim for even slices, typically about a quarter-inch thick. The key is to use a gentle sawing motion and let the knife do the work. Avoid pressing down too hard, as this can crush the meat and result in uneven slices.