Are these considered butter knives?

I have 3 questions really. Are the blades gold-plated? and in the closeup picture of the blade, it looks like a stamp. I could see nothing with my eyes or a loupe and still can't. Is the stamp there or just a trick of the eye?
(I haven't a clue why this post separated)
Thank you for taking a look.

 

I would call them master butter. I can't see the markings.

I have had both styles in different flatware sets but never saw two different blades in one box? The experts should be here soon

 

Thank you, off to look up master butter. I can still see something on the lower blade in the middle picture though.

 

the round one is for butter...fer sure.
the 2nd one could be also....or maybe for cheeze.

BTW...it would seem that I'm no expert....just offering MHO....

 

What you are seeing in the pic is a reflection of the case lid print.

Fritz was a goldsmith

 

I thought the pointed knife could be for fish but then there is usually a fish fork to go with it.

Well at this site it looks like you have a butter and a fish knife?

http://sterlingflatwarefashions.com/Utensils/Knives.html

 

The rounded blade style is normally seen on "individual" butters - at least on US made flatware. And as komokwa mentioned the other could be for cheese. But I'm wondering why they appear to both be the same length, since the individual butter would be shorter than a butter or cheese serving knife.

How long are they?

 

Hm. I just looked again. Maybe it's the perspective of the pic, but is the pointy one shorter than the rounded one? Maybe for fruit?

 

Thanks komokwa
terry, I believe your right, it's just a reflection!
Bakersgma. they are the same length, 7 5/8" long.

 

butter & cheese. goldsmith to be researched. Swiss. Horgen & Thalweil (today Thalwil) are villages near Zurich. problem: the old Swiss didn't bother too much about marks. except on watch-housings it wasn't mandatory for small/everyday stuff.

 

could be this one here:
http://www.gut-goldschmied.ch/firma/geschichte/

 

Hi,
I like butter and fruit. Since most old knives were carbon steel they discolored fresh fruit when cut or hastened 'browning". Was always told never cut lettuce break it up with fingers. I now use stainless and do not think about it, the first couple of times I used a knife I swore my Gram was swatting me on the back of my head.
greg

 

They are a set of equal-length knives which makes them a gift set for cheese. The rounded one for very soft cheese (brie, cream, etc) -- scoop and smear on cracker. The other is for harder stuff (Edam, cheddar, etc.). Slice, spear and drop on top of cracker.

 

the only problem: such residue as Brie, or such neutral plastic-like stuff like Edammer, or - horribile dictu to call it cheese - Cheddar, are not eaten in Switzerland.

 

You're most welcome, but after much soul searching ....and a trip down memory lane to my Mom's dinner parties I believe ' Silver' has nailed it.

I remember both blades being set down with the cheese.......but the rounded blade always ended up near the butter because it looked so much like the small butter knives everyone got with their place setting .
The pointed one was used to try and cut bagels , because the sole bread knife was always being used , and even though that blade is dull , the clip point made it look like it was sharp.
Many a bagel was torn asunder by that dull blade.

so yes.....a set of cheese knives.......until they hit the dinner table .....and then all bets are off !!!
Hhehehe !!!!!!!

BTW....I never ate with the long dinner fork.....but preferred to use the small salad fork for the main course.
Mom always gave me a scolding for that !!!

 

Well, I should hope so!!!

 

I like silver's answer, but I also thought possibly a presentation set for tea.
Butter and jelly.

 

As already said, it's a butter & cheese set - might be easier to find similar if you search "butter und käsemesser".

https://www.google.com/search?site=...0.msedr...0...1ac.2.60.img..1.0.0.YLWrtF2UZMU


~Cheryl

 

well that's what i said first but then i got turned around .......now i don't care which it is cuz i've seen and used them for both butter and cheeze.

 

Certainly does make it easier to find examples when you use the correct words!
Thanks.