Table of Contents
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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