I thought that I had responded to this some time ago. I guess it is in the ether. Anne Willan recommends bayonet style forks and finds them more versatile. For example, she uses them both for carving and for manipulating apple slices while carmelizing them for Tarte Tatin. I tried her recommendation, but I returned to using a curved carving fork--for both applications. I find the curve helpful for lifting slices, I like the way it stabilizes items to be carved while also keeping tines out of the path of the knife, and I like being able to use it with the curve up or down. I use a 38 year old Sabatier carving fork. The bayonet that I tried was a Wustoff Culinair. DH now keeps that one on the boat where the all stainless implement stands up to the damp environment.