====== Knives (The Cutlery Collection) ======

**Knives** are the most complex instruments in a flatware set. Unlike spoons and forks which are typically stamped from a single piece of metal, high-quality knives often involve multiple components and specialized hardening processes to ensure the blade remains sharp while the handle remains rust-resistant.

In a formal setting, the knife is not just a tool; its placement (blade facing inward) is a historical symbol of non-aggression and etiquette.

===== 1. The Essential Knives =====

^ Type ^ Length (Approx.) ^ Key Features & Function ^
| **Dinner Knife** (Table Knife) | 23–25 cm | The longest knife in the set. It features a moderately serrated edge designed to cut through cooked vegetables, poultry, and soft meats. It is placed to the **right** of the plate. |
| **Steak Knife** | 22–24 cm | Distinguishable by its sharp, aggressive **serrated tip** and often a pointed blade. It is the only sharp knife on the table, essential for fibrous meats like ribeye or chops. |
| **Dessert / Salad Knife** | 20–21 cm | A smaller version of the dinner knife. Used for appetizers, salads (if leaves are large), or fruit courses. |

===== 2. The Specialist: The Fish Knife =====

The **Fish Knife** is often the most misunderstood tool on the table, recognized by its wide, paddle-like blade and sharp, incurved tip.

  * **The "Paddle" Shape**: Fish flesh is delicate and flaky. A sharp knife would shred it. The wide, flat blade acts like a spatula to gently slide the filet off the skin intact.
  * **The Notch (The Tip)**: You may notice a sharp point or curve at the tip. This is not for cutting, but for carefully lifting tiny bones away from the flesh.
  * **Material Note**: Historically, fish knives were made of silver (not steel) because old carbon steel knives would react with the lemon served with fish, creating a metallic taste. Silver does not react with lemon acid.

===== 3. The Specialist: The Butter Spreader =====

It is crucial to distinguish between the **Master Butter Knife** and the **Individual Butter Spreader**.

  * **Individual Butter Spreader**: A small (15–17 cm), blunt knife with a rounded tip. It lives exclusively on the **Bread & Butter Plate** (top left). Its *only* job is to spread butter onto bread pieces. It is never used to cut food on the dinner plate.
  * **Master Butter Knife**: A larger knife with a scimitar-like curve, used only to transfer a pat of butter from the communal butter dish to your individual plate.

===== 4. Construction: Hollow Handle vs. Solid Handle =====

When buying luxury flatware, you will often see the term "Hollow Handle" (HH).

  * **Solid Handle (Monobloc)**: The knife is stamped from one piece of steel.
    * *Pros:* Cheaper to produce.
    * *Cons:* Often heavy and unbalanced; harder to sharpen.
  * **Hollow Handle (HH)**: The handle is made separately (hollow inside) and cemented to a forged blade.
    * *Pros:* Superior balance (not back-heavy); allows for a higher grade of steel (harder) for the blade and a higher grade of silver/steel (more rust-resistant) for the handle.
    * *Verdict:* All high-end silverware (like [[:en:brands:christofle|Christofle]]) uses Hollow Handle knives.

===== 5. Care and Maintenance =====

  * **Blade Hardness**: Knife blades are made of "martensitic" steel (420 stainless) to hold an edge, which makes them **less rust-resistant** than the 18/10 steel used for forks and spoons.
  * **Dishwasher Warning**: If left damp in a dishwasher, knife blades are the first to develop "pitting" (tiny rust spots). Always dry knives immediately after the cycle finishes.

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**See Also:**
  * [[:en:items:flatware|Flatware Overview]]
  * [[:en:materials:stainless_steel|Understanding Steel Grades]]

{{tag>items flatware knives cutlery etiquette}}