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Silver fish slice, 1814–15 by W & S Knight, Victoria and Albert Museum. A fish slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. [1] It may be called a slotted spatula or a turner[2] or flipper. [3] The utensil was originally designed as a serving piece rather than a cooking ...
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Fish serving cutlery (end of 19th century). Fish knives, like most highly specialized utensils, date back to Victorian era.The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2]), [1] a broad tool used for serving fish (thus yet another name, fish server), pudding, [3] and other soft desserts.
Lobster pick. A lobster pick or lobster fork is a long, narrow food utensil used to extract meat from joints, legs, claws, and other small parts of a lobster. Lobster picks are usually made of stainless steel and weigh as much as an average teaspoon. They have a long, textured cylindrical handle, ending in a crescent-shaped moderately sharp ...
Woodworking. Wooden house with wooden furniture, spinning wheel, loom and various tools. Artists can use woodworking to create delicate sculptures. Woodworking is the skill of making items from wood, and includes cabinetry, furniture making, wood carving, joinery, carpentry, and woodturning.
Fish slice (kitchen utensil), a serving implement, related to spatula Topics referred to by the same term This disambiguation page lists articles associated with the title Fish slice .
Egg piercer, "push down" variant, pushed down to reveal the pin. An egg piercer pierces the air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling. [1] If both ends of the shell are pierced, the egg can be blown out while preserving the shell (for crafts). Examples of egg piercers from the 19th century ...
Operation. A mandoline is used by running a piece of food (with some protection for fingers) along an adjustable inclined plane into one or more blades. On some models vertical blades cut to produce julienne, or a wavy blade is used that produces crinkle cuts. In these models a quarter turn to the food between passes produces dice and waffle cuts.
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