Featured Two 'finds' and a Question

I... personally don't know if there is a given name for edge , but I would call it a Domed or Sloped edge...

https://www.google.com/url?sa=i&url=https://www.goldenflamingo.us/en/collections/silver-cutlery/11034000/&psig=AOvVaw1L4HwrC1E6JudOvegAgFDk&ust=1708640302974000&source=images&cd=vfe&opi=89978449&ved=0CBMQjRxqFwoTCKi5z6W7vYQDFQAAAAAdAAAAABAO


What is the difference between a fish knife and a master butter knife?


Their blunt edges and wide surfaces make the two knives appear similar, but there is a difference. Fish knives come to a point at the cutting end, unlike butter knives, which are rounded. The fish knife also has small notches on one side of the blade, near the tip.
( pulled off the web...)

 

THe difference is : don't use a fish knife on the butter and then put butter on anything but the fish.

Also: do not microwave leftover fish. Just don't. It'll take two days to get rid of the smell!

 

Thanks for the domed and sloped suggestions. I’m still wondering if there’s a better word to describe the form. The master butter knife (the big one with a pointed tip for moving the butter to your plate, not for spreading it) is sometimes almost like a very shallow scoop.

As for the internet explanation, let’s not go there again. Like you suggested earlier, better agree that it’s a confusing issue.

 

Or cook frozen cod in the oven of a small flat with an open plan kitchen. Took weeks to get the smell out of all textiles.

Edit. The Portuguese boast 1001 ways of serving cod. I stopped trying after the first.

 

So essentially, it was a waste of time to post a period catalog page showing an butter knife of this form (it was very common), as well as fish knives, since someone on the world wide interweb says 'butter knives are rounded'...

~Cheryl

 

If the first had been Bacalao you may have tried others.

 

Bacalao, for those wondering, is dried salted codfish. Saltfish if you're Jamaican. You have to soak it in lots and lots of water to get enough salt out to make it edible. It got sent down to the Caribbean islands because it was a shelf-stable protein, or close enough, that would survive the climate before they had canning etc.

But...fresh cod ... Not indoors...

 

that's not fair !

 

Hah, yes. Nothing gets past you guys!

Yes, the Portuguese use dried salted cod. It’s a delicacy and tradition they are very proud of -- and the main dish at Christmas, for instance. The stores have piles of dried cod on pallets for sale the week before Christmas, and it costs a mint these days. It still smells when cooked — we can tell when our neighbors are making Bacalao — and often cook cabbage soup in revenge…

And yes, my smelly cod cooking disaster was a Finnish recipe that called for fresh frozen Atlantic cod. I haven’t tried cooking Bacalao —I leave it to our neighbors and restaurants.

And Cheryl, I was going to point to your post, but didn’t want to waste your time by getting you involved.

 

What isn't fair, Komo? You just quoted an anonymous source, which was incorrect, so it seemed pointless for me to have even posted a period reference (one of many available) with the same form butter knife. My simple hope in posting it was show clear evidence in a thread gone awry...

~Cheryl

 

Thanks, Finn! Already involved myself though (hopefully will be a bit more relaxed in a few days, though still tired)...

~Cheryl

 

I havent heard 'bacalao' in years ! My Cuban grandma used to fry that up in batter. Soooo good ! I ate a 1000 of them over the years.

 

and I quoted the source..... as unknown , to add to my point of view on the matter.....right or wrong... I post at the pleasure of this site and it should never been seen as a detractor of any belief you may hold or any post you put up.

Is your post factual.... it very well may be , but I'm not the only one here to have encountered catalogs with erroneous pictures and descriptions. Better folks that I have mentioned this fact on numerous occasions.

So ya, I who have lauded your experience and knowledge ... for many many years now , contend that you calling your post a waste of time just because I posted something that you believe to be in error.... even if it is in error..... is not fair.....to either of us.

& that's the way I see it !

 

I think there have been misunderstandings galore in this thread, because there are different types of butter knives (se Wikipedia photo above) and I, for one, have been talking about a three-dimensional curvitude and not about the (rounded or tipped or notched or whatever) outline of the blade on a plane. If that makes sense.

Plus, there doesn’t seem to have been much difference in shape or notching between the different types of blades. Cheryl’s examples show a master butter knife that I might’ve taken for a fish slice and fish knives with notches.

At least we found a nice, safe tangent to go off on— Bacalao..

 

I don’t get notices of new posts in real time, but with a few minutes delay so didn’t see komokwa's post before posting mine. So it wasn’t directed to you, just a general observation.

Peace.

 

No worries...it happens all the time .

If u want to answer a particular member..... do this @Finnclouds ...
or... click ..reply...bottom right of any post..

otherwise just post to the general audience ......

sometimes two will post at the same time.....or the same thing.... it happens !!

ps... Mom....used both rounded and sharp tipped knives for butter on festive occasions......but never used a rounded tip...for fish !!

So...that settles that !!!
Baw -hahahahaha .................

 

Thanks for the tip, got it.
As for fish and butter knife tips, I’ve reached my tipping point.

Peace and out.

 

I would call that an S-bend, but maybe that's too hardware or racing circuity.

 

Hi AJ,
I’m not sure what the s-bend is, but if it’s like in plumbing, no.
What I mean is that the knife is not sitting flatly on the table. At least one side is raised or curves up. On purpose. Not because it is bent from use.

Found a good example finally.

A George IV silver butter knife, Birmingham 1826, makers mark IT for John Thornton, with bright-cut engraved blade and Kings pattern handle.



https://www.handofgloryantiques.com...nife-john-thornton-birmingham-1826/prod_11374

 

Oh, you mean the blade part of the knife isn't completely flat but like a scoop, I get it now.
At least I think I do.

I thought you meant that part of the handle where it meets the blade. That often has an S-bend, or whatever it is called.