We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
For carving beef or lamb, maybe pork, it's hard to control the thickness or thinness without a pique.
Old-fashioned carving sets used to include one, but usually not long enough and the knives with them were not top-notch. I like a slightly-serrated meat knife so I can go as thin as I want. The Pique gives good control.
Amazon, of course, has good stainless ones. Once a hot meat has rested a few minutes, use that thing and get exactly the clean slices you want.
I have no idea what a "pique" is, and I've cooking my whole life, both personally and for a while professionally. Amazon page linked doesn't have a "pique" on it, nor does google seem to know. Can you help me with a picture or description? Is it a local name for a carving fork perhaps?
When I was a young lad back in the '50's, Dad was a commercial butcher and sausage-maker, who regularly exercised his "carrying privileges" to bring home smoked jerky, whole strings of beef franks, and whole bolognas, among other carnivorous treats. My idea of a baloney sandwich was two slices of bread, a smear of mustard, and a half-inch thick slice of bologna. Imagine my shock when Dad changed professions and uprooted the family to LA, and bologna came in squingy little slices! If I want paper-thin slices of meat, I'll go to the deli. Otherwise I'll use a razor sharp carving (or boning, or chef's) knife (here's to you, Dad) to cut nice thick slices of my favorite roast.