Carving Knife and Carving Tips

[aJumpedUpPantryBoy]

Can anyone recommend a really good carving knife.
I've just cooked a lovely joint of beef, but as DH and I are inept at carving we have to eat doorstop sized slices (was still delicious)

I think it may be poor cutting technique, but is also partly due to not having a really good knife.

Any carving tips would be great as well.

Sabatier still make the best knives, but for decent affordable knives, the Sainsburys Jamie Oliver "Different by Design" ones are really rather good.
To carve a joint of meat, carve perpendicular to the grain - ie, - have a good look at the end of the joint and you will see lines running across it. Use a carving tray with spikes to hold the joint in place. Position the joint with the lines going top to bottom, and carve from the top. If you prefer to carve from the side, place it with the lines going across. Hope this makes sense.
I used to practice carving with a stale unsliced loaf but then I am a sad bugger

Thank you.
I shall add Sabatier to my Christmas list.