Oh honey, a salad knife is just a fancy name for a regular old knife used for cutting and eating salad. It's not like it has magical powers or anything, it's just a tool to help you shovel those greens into your mouth without looking like a caveman. So go ahead, use that salad knife like a boss and conquer that bowl of veggies!
Most people use a knife and fork to eat their salad. So, yes, use a knife if you want to.
A butter knife has rounder edges, is often smaller, and in a place setting will be placed on the outside of the knifes. A salad knife is often not included because a sharp enough fork to cut the salad will be made available. Its edges are sharper and it is longer in length.
Sure, here's a sentence using the word "knife": "I carefully used the sharp knife to slice through the ripe tomatoes for the salad."
Sure, here's a sentence using the word "knife": "I carefully used the sharp knife to slice the ripe tomatoes for the salad."
Carefully, he wielded the sharp knife, effortlessly slicing through the ripe tomatoes for the fresh salad."
The chef gives you the knife when you complete one of his quests, I think it is the one when he asks you to make him a lime and sardine salad. :S Molz xx
Cross your knife and fork on the center of your dinner plate to signal you are finished with that course.
You can probably buy a salad in France any time of day, any time of year. The ingredients will vary, however, according to what fresh salad ingredients are available on that day.
This is the butter knife, you would normally place it on the side plate. The small knife that looks just like the dinner knife is the salad knife. It goes outside the dinner knife on the table. Butter knives are rounded at the end or pointed. They don't really cut anything so to speak.
The number of forks that should be on a table at a time depend on the number of courses that will be served. If you are entertaining and only planning to serve the main entree, then 1 knife will be sufficient. If you will be eating salad and dessert with a knife then a suitable knife should be included for those as well.
There was a story about a mischievous boy who walked in his dining room, saddled up a chair and said to his father, hiya pop, ya ole dust mop. He was amazed he didn't get in trouble. I did the same thing 35 years ago and my dad smiled and said pretty good.
I use a thick bladed 9" chefs knife. Always chop hard vegetables with a rocking motion to the knife. Set the point of the knife down to the cutting board and use this point as the pivot for the knife, rocking the blade up and down. NEVER chop by lifting the knife off the board and chopping down like an axe, this will dull the knife in no time, and is dangerous, as a slip could relieve your other hand of it's fingers. **The only exception to this is in using a cleaver which must cut through bone.