How to Thinly Carve Roast Beef

Carving roast beef as thinly as possible requires only a razor sharp chef's knife and a cutting board. Roast beef cuts like round roast tend to be tough and are best served thinly sliced, for entree portions or for sandwiches. Hand-carving won't get your roast beef as thin as the professional deli machines, but you can make pretty thin, even slices with diligence and practice. As you carve, slice against the natural grains, or lines, on the roast to cut through the tough muscle fibers of the beef, making it much easier to eat.

Things You'll Need

Cutting board
Sharp chef's knife

Carving fork, optional

Instructions

Sharpen your chef's knife to achieve thin, smooth and even cuts into the roast beef. Use a sharpening tool, such as a honing device, electric sharpener or water stone, following the manufacturer's instructions. Or take your knife to a professional knife sharpener.
Place the cooked roast beef on a cutting board. Allow it to rest for at least 10 to 15 minutes after removing it from the oven to allow the juices to redistribute. Position it so that the grain of the meat is parallel to you.
Position the sharp chef's knife on one end of the roast so that it is going across the grain. Hold down the roast firmly with a carving fork or your gloved, non-dominant hand.
Slice into the roast in a sawing motion, as thinly as you can, to make a slice about 1/8-inch in width. Continue slicing the entire roast in thin, uniform-sized slices.

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