The blade of a carving knife needs to be long enough to cut huge pieces of meat. Uneven and less appetizing slices of meat will result from using a sawing motion (rather than a slicing motion) to cut through the meat if the blade is too short.
The knife is the most crucial item. With a thin-bladed, flimsy, or blunt knife, you cannot properly cut pumpkins. Pick a strong knife with a substantial heel (the bit by the start of the blade). Put a moist cloth underneath the cutting board to secure it.
Using an electric knife to cut through cartilage is difficult. However, they lack the dexterity required to destroy cartilage and joints. To work around bones and remove the legs and wings from a whole roast turkey on Thanksgiving, you'll still need to use a standard carving knife or chef's knife.