disadvantage awkwardness is always the result.

A very important matter is the condition of the knife. It should have a
handle easy to grasp, a long, thin, sharp, pointed blade, and be of a
size adapted to the article to be carved and to the person using it. A
lady or a child will prefer a small knife. Be as particular to have the
knife sharp as to have it bright and clean; and always sharpen it before
announcing the dinner. It is very annoying for a person to be obliged to
wait and sharpen the knife, or to turn the meat round to get it into the
right position. Never allow a carving-knife to be used to cut bread, or
for any other than its legitimate purpose.

The fork should be strong, with long tines, and should have a guard.

Place the fork deep enough in the meat so that you can hold it firmly in
position. Hold the knife and fork in an easy, natural way. Many persons
grasp the fork as if it were a dagger, and stab it into the meat; but
such a display of force is unnecessary and clownish. The hand should be
over the handle of the fork, the palm down, and the forefinger extended.

Do not appear to make hard work of carving. Avoid all scowling or
contortion of the mouth if a difficult spot be touched. Don't let your
countenance betray the toughness of the joint or your own lack of skill.
Work slowly but skilfully, and thus avoid the danger of landing the
joint in your neighbor's lap.

Do not be guilty of the discourtesy of asking each guest, before you
begin to carve, to choose between roast lamb and warmed-over beef, or
between pie and pudding, or whatever you may have, and thus cause a
guest who may have chosen the lamb or the pie the discomfort of knowing