the same general shape, but the handle
is smaller, and the blade is six or seven inches long. A slicer for
roasts has a wide, straight blade, twelve inches long, and rounded
instead of pointed at the end. This is especially convenient for carving
thin slices from any large roasts, or other varieties of solid meat. The
width of the blade helps to steady the meat, and its great length
enables one to cut with a single, long, smooth stroke through the entire
surface. With a knife having a short blade a sort of sawing motion would
be made, and the slice would be jagged. As there are no joints to
separate, a point on the blade is unnecessary.

A jointer is another form of carver, useful where the joints are so
large or so difficult to separate that considerable strength is
required. The handle has a crook or guard on the end to enable the
carver to grasp it more securely and use all the strength necessary.

A game-carver has a small, narrow, pointed blade; but the shape and
length of the handle is the distinguishing feature. The handle should be
long enough to reach from the tip of the forefinger to an inch beyond
the back side of the hand, so that the edge of the hand about an inch
above the wrist rests against the handle of the carver. In dividing a
difficult joint, the manipulation should be made, not by turning the
hand, but by turning the knife with the fingers. In this way the
position of the point of the blade can be more easily changed as the
joint may require. The handle of the carving-knife supports the hand of
the carver.

Game-scissors have handles like scissors; the two short blades are quite
deeply curved, something like the blade of a pruning-knife, making the
cutting-power greater. This enables the person using them to cut through
quite large bones in tough joints which would otherwise be quite
difficult to separate.

Another form of jointer has two blades, one shorter than the other, and
a round handle divided the entire length, with a spring in the end next
the blade. When the handle is closed, the blades are together and the
outer edge of the longer blade is used like a knife for cutting the
meat. By opening the handle the curving edges of the blades are used
like scissors for cutting the bones.

There are various styles of steels or knife-sharpeners, but the one now
in my possession is the best I have ever seen.

It is a four-sided bar of steel, about three eighths of an inch wide and
thick, and eig