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Knives and Forks

1263. The carving knives and forks are made specially for each article; thus, for fish they are of silver or plated ware, with a large massive blade for the knife, and the fork also large and massive, with five prongs, so as to raise a large flake of the flesh without breaking it. Again, for large joints, such as beef, mutton, or venison, a long steel blade is required, which should be made very sharp with the steel, applied in the true butcher's mode, and in addition a twopronged fork; and lastly, for game, the handles are long, to give a good purchase in twisting off the leg, while the blade of the knife is small and pointed, so as to be easily insinuated between the small bones at the wing, the fork being also two-pronged.