SC - Re: A question of re-creation

[Debra Hense]

The forked tip is to pick up the sliced tomato parts sort of like a cheese 
knife.  Ever try to pick up those little tomato slices on a side-board?  
Yup, tricky.  Forks aren't sharp enough mostly.  I used to put out a cheese 
knife, now I have made my own brass two pronged (sharpened) forks for that 
sort of thing.

The small fruit knife is shaped just so because it IS a knife for small 
fruit.  I ground down one of mine to get that shape but I added an extra 
thin sharp point and left a Hook part at the back to make it easier for me 
to make designs on the fruit.  Anyway, curved like that it slides easily 
around small fruit for scraping (as in for "oiling" a lime or lemon), 
cleaning, and slicing a pitted fruit.  It also makes it easier to control 
the angle of the blade to more cleanly peel the fruit without disfiguring 
it.

olwen


>From: Seton1355 at aol.com
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Knives again... 2 questions
>Date: Wed, 2 Aug 2000 20:05:16 EDT
>
>  <A HREF="http://www.cookswares.com/fdickcut.htm#utl">Click here: A Cook's
>Wares  -  Gourmet Gifts and Supplies  -  F. Dick Cutlery</A>
>http://www.cookswares.com/fdickcut.htm#utl
>
>I am looking over the Dick's knife page and I have a few questions:
>
>Bird Beak paring knife:   I take it the *bird beak* part is extra useful in
>paring fruit and veg?  Am I right or is there another reason for the shape?
>
>Forked tipped tomato knife:  Why the forked tip?
>
>Thanks for the imput!
>Phillipa
>
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