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  2. Knife rest - Wikipedia

    en.wikipedia.org/wiki/Knife_rest

    A knife rest is a piece of kitchenware used to rest a used knife without touching the table, preventing cooking fluids from getting onto tables. Similar tools are the chopstick rest , spoon rest , and spoon and chopstick rest used in Asian cuisine.

  3. List of types of spoons - Wikipedia

    en.wikipedia.org/wiki/List_of_types_of_spoons

    Seal-top spoon — silver, end of handle in the form of a circular seal; popular in England in the later 16th and 17th centuries; Spork, sporf, spife, splayd, etc. — differing combinations of a spoon with a fork or knife; Stroon — a straw with a spoon on the end for eating slushies, etc.

  4. List of food preparation utensils - Wikipedia

    en.wikipedia.org/wiki/List_of_food_preparation...

    Two long arms with a pivot near the handle. Trussing needle: For pinning, or sewing up, poultry and other meat. [11] Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultry Twine: Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry.

  5. Hilt - Wikipedia

    en.wikipedia.org/wiki/Hilt

    Silver pattern welded rapier guard, from between 1580 and 1600, with reproduction blade. The hilt (rarely called a haft or shaft) is the handle of a knife, dagger, sword, or bayonet, consisting of a guard, grip, and pommel.

  6. Nagamaki - Wikipedia

    en.wikipedia.org/wiki/Nagamaki

    The nagamaki was a long sword with a blade that could be 60 cm (24 in) or more and a handle of about equal length to the blade. [3] The blade was single-edged, resembling a naginata blade, but the handle (tsuka) of the nagamaki was not a smooth-surfaced wooden shaft as in the naginata; it was made more like a katana hilt.

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