h a l f b a k e r y
Viva los semi-panaderos!
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Either simple, utilitarian phlanges to either side, or
These serve two purposes:
1) When cutting through something, if you push through all the way, the flanges keep you from pushing your hand into said material (which hurts when done with hot, greasy steak).
2) When put in the flatware drawer,
it makes the number of knives look equal to the number of forks or spoons (the normally-flat butter knives lie flat, instead of the inconsistencies in the fork/spoon panel.
Spoonguard
http://www.rathergood.com/spoonguard/
For Happy Kittens! [gnomethang, Oct 20 2004]
Ban Spoonguard
http://www.rathergood.com/banspoonguard/
[gnomethang, Oct 20 2004]
[link]
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So this is a great idea for Obsessive, Compulsive, Frustrated swordsman who burn themselves on hot meats due to poor knife handling? |
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If you used a butter knife to cut butter and a steak knife to cut steak you wouldn't push your hand into hot, greasy steak. [-] |
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Flanges for steak knives then? A side note - I wonder if they'd be a market for pre-sliced steaks, london broils, etc... Sort of like stir fry only for better cuts of meat. |
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what about a sharpened flange instead of a knife? |
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p.s in Ireland the word flange is rude. |
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oh they're called flanges, but everyone sniggers when its said. railway workers are constantly off sick with rib injuries. |
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I am so, so sorry*
I couldn't resist these links (again) |
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Somehow, the idea that comes to mind is a Bowie butter knife. Or perhaps the kind of ornate guards found on rapiers. |
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