File this under ‘Things Gramma would rather you not run with’ and ‘Devices that should be used in a murder scene in a B horror movie.”
Up to the 1930’s, meat carving sets were basically the same. You had a reasonable sized carving knife and a two-pronged fork that had sharp tines. After the 30’s you start seeing a trend towards larger-than-necessary knives and the forks’ tines get a bit longer. As you go forward in time, innovation and ingenuity (if you can stretch their definitions) lead to unnecessary developments, ie. giant gripping claws, super long tines, giant faux stag Bakelite handles, etc.
When the Gerity Carve-ette was produced, all further innovation was rendered useless. No longer would housewives have to worry about their roast slipping during carving, nor I suppose, would they have to worry about being bothered by their husbands while cutting the roast. The Carve-ette’s handle is ergonomic even by today’s standards; just holding it gives you a feeling of…well, let’s just say you won’t feel afraid of being attacked while holding it.