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Website: http://www.knork.net/

A knork is a hybrid form of cutlery which combines the cutting capability of a knife and the spearing capability of a fork into a single utensil. The word knork is a portmanteau of knife and fork. Typically, one or both of the outer edges of a fork-like utensil are sharpened to allow the user to cut their food. Several patents have been issues for designs of knorks, such as #RE9687 issued to Arthur W. Cox in 1881 and #1294031 issued to Henry J. Bigelow in 1919. More information...

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  • As a piece of cutlery or kitchenware, a fork is a tool consisting of a handle with several narrow tines (usually two, three or four) on one end. The fork, as an eating utensil, has been a feature primarily of the West, whereas in East Asia chopsticks have been more prevalent. Today, forks are increasingly available throughout East Asia. The utensil is used to lift food to the mouth or to hold food in place while cooking or cutting it.
    http://commons.wikipedia.org/wiki/File:Spaghetti_fork.jpg
  • A spork or a foon is a hybrid form of cutlery taking the form of a spoon-like shallow scoop with three or four fork . Spork-like utensils, such as the terrapin fork or ice cream fork, have been manufactured since the late 1800s; patents for spork-like designs date back to at least 1874, and the word "spork" was registered as a trademark in the US and the UK decades later. They are used by fast food restaurants, schools, prisons, the military, and backpackers.
    http://commons.wikipedia.org/wiki/File:Spork.jpg
  • A pitchfork is an agricultural tool with a long handle and long, thin, widely separated pointed tines (also called prongs) used to lift and pitch (throw) loose material, such as hay, leaves, grapes, dung or other agricultural materials. Pitchforks typically have two or three tines. Other similar types of fork may have up to six tines with different lengths and spacing depending on purpose.
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  • A pastry fork is a small fork designed for eating pastries and other desserts while holding a plate. It is typically designed so that it can be used with the right hand, while the left hand holds the plate. It therefore has the left side widened to be used like a knife to cut the food when pressed down on the plate. Left-handed pastry forks have the right side widened instead. Anna M. Mangin was awarded a patent on March 1, 1892, for a pastry fork for mixing pastry dough.
    http://commons.wikipedia.org/wiki/File:Cheese_Grater.jpg
  • A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives, there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
    http://commons.wikipedia.org/wiki/File:Victorinox.jpg
  • In cooking, a chef's knife, also known as a French knife, is a cutting tool used in food preparation. The chef's knife is an evolution of the butcher knife, and was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most Western cooks. A chef's knife generally has a blade eight-inches (20 cm) in length and 1 ½ inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length.
    http://commons.wikipedia.org/wiki/File:Chef%27s_Knife.jpg
  • The santoku bōchō or bunka bōchō is a general-purpose kitchen knife originating in Japan. Its unbolstered blade, which is typically between five and eight inches long, has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The top of the santoku's handle is in line with the top of the blade, giving the chef's fingers plenty of room underneath.
    http://commons.wikipedia.org/wiki/File:Kitchen-knife-santoku-form.jpg
  • A Splayd (plural 'Splayds') is a brand of single eating utensil combining the functions of spoon, fork, and knife, generically called a sporf. It was invented by William McArthur in the 1940s in Sydney, Australia. In addition to an overall spoon shape with four fork tines, it has two hard, flat edges on either side, suitable for cutting through soft food. The UK Licensee for manufacturing and distribution of "Splayds" was held by Viners of Sheffield during the 1970s.
    http://en.wikipedia.org/wiki/File:Splayds.jpg

 

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