Knives (The Cutlery Collection)

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 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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