SC - Chinese Crab - Charibdys japonica

[Sunraven]

Jadwiga wrote:

> They say that the knife and fork replaced the
> traditional 'pair of pointed
> table knives', whatever that means.

Say, I've been wondering about this! Unless the food arrives at
table already bite-sized, how do you hold onto it while cutting
it? with your fingers? with the spoon? Two knives kinda makes
sense. Or maybe a knife with a forked tip like those I've seen
used to move a carved slice to the serving platter. (Sorry, I'm
sure these knives have a name but I don't know what it is.)

Irmele