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<p>[QUOTE=&quot;Finnclouds, post: 9730597, member: 84680&quot;]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&nbsp; notched or whatever) outline of the blade on a plane.&nbsp; If that makes sense.</p><p><br /></p><p>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. </p><p><br /></p><p>At least we found a nice, safe tangent to go off on— Bacalao.. <img src="styles/default/xenforo/smilies/smile.png" class="mceSmilie" alt=":)" unselectable="on" />[/QUOTE]</p><p><br /></p>

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