Meat fork Franz Güde C701109618

The Meat fork Franz Güde C701109618 is a stainless steel carving fork designed for handling and serving meat with control and precision. Constructed from high-quality stainless steel with two sharp prongs and an ergonomic handle, this fork provides a stable grip when lifting, turning or carving roasts, whole poultry and large cuts. Its balanced weight and rigid construction reduce flexing and allow for accurate presentation and portioning at the table or in a professional kitchen.

Advantages

The solid stainless-steel construction resists corrosion and staining, maintaining hygiene and appearance through repeated use and washing. Two tapered, sharpened prongs ensure a secure hold in meat without excessive tearing, while the ergonomic handle improves control and reduces hand fatigue during carving. The simple, durable design is easy to clean and fits standard kitchen workflows for both domestic and commercial use.

Suitable for

• Carving roasts, hams and large cuts of beef or pork
• Handling whole poultry while carving or carving on a board
• Transferring slices to serving plates with stability
• Use in home kitchens, catering and restaurant settings

Key specifications

• Material: high-quality stainless steel construction for tines and neck
• Design: two-prong carving fork with tapered, sharp tips for secure grip
• Handle: ergonomic shape designed for comfortable grip and control
• Finish: brushed/polished stainless steel surface for easy cleaning
• Use: suitable for carving, lifting and serving cooked meat

How to use

Hold the handle firmly and insert the prongs into the meat near the portion you intend to carve. Use the fork to stabilize the joint or roast while slicing with a carving knife, keeping fingers clear of the blade path. For transferring slices, secure the piece with the prongs and lift steadily to the plate. After use, wash the fork according to recommended care for stainless steel kitchenware to maintain hygiene and finish.

Usage recommendations

Regularly inspect and dry the fork after washing to prevent water spots and preserve the stainless-steel finish. Use a sharp carving knife in combination with the fork to minimise tearing of meat fibers and to produce clean slices. Avoid exposing the handle to open flame or prolonged contact with highly acidic cleaners.