Knife Magazine

Knife Magazine

  • LOG IN HERE
  • Newsfeed
  • SUBSCRIBE!
    • NEW Print Subscription
    • RENEW Print Subscription
    • Premium Online Membership
  • Books & Mags
    • Books
    • Magazine Archives
  • Events & Orgs
    • Upcoming Events
    • Submit Your Event
    • Knife Club Directory
    • Submit Your Knife Club
  • The Vault
    • Knife Markings (Goins Encyclopedia)
    • Worldwide Knifemaker Database and Directory
    • Magazine Archives
    • Digital Library
    • Knife Glossary
    • Submit an Entry
  • About
    • The Knife Magazine Team
    • Our History
    • Contact Us
  • Contest Entry
  • Log In
  • Create Account

Type and hit enter to display search result

Recent Posts
  • KNIFE Magazine July 2022 Sneak Peek
  • 5 from the Grinder: Jaymes Stevens (J.M. Stevens Knives)
  • Weekend Open Thread: Combustion Inflation Conflagration Edition
  • Winkler Knives: Extended Free Preview
  • Winkler Knives – The Tradition for the Past, a Legacy for the Future By Jamin Brackett
0 - $0.00
  • Help & Support
  • Cart
  • Log In
  • Create Account
Advertise With Us

Knife Magazine

Knife Magazine

  • LOG IN HERE
  • Newsfeed
  • SUBSCRIBE!
    • NEW Print Subscription
    • RENEW Print Subscription
    • Premium Online Membership
  • Books & Mags
    • Books
    • Magazine Archives
  • Events & Orgs
    • Upcoming Events
    • Submit Your Event
    • Knife Club Directory
    • Submit Your Knife Club
  • The Vault
    • Knife Markings (Goins Encyclopedia)
    • Worldwide Knifemaker Database and Directory
    • Magazine Archives
    • Digital Library
    • Knife Glossary
    • Submit an Entry
  • About
    • The Knife Magazine Team
    • Our History
    • Contact Us
  • Contest Entry
0 - $0.00

Fruit Knife        

Before the use of stainless steel for knife blades (ca. 1920), knives specially made for cutting fruit had blades made of (or plated with) silver, which will not react with the acid in the fruit juice, as a steel blade does, and cause the fruit to discolor.  These knives often have fancy handles made of decorated silver and/or mother of pearl however, those features alone do not a fruit knife make.  True fruit knives have silver or silver-plated blades.  Some (usually American ones) have an additional folding “seed pick” beside the blade. Fruit knives can be entirely made of ivory or bone – even the spring.  (Note: Small (2 1/2″ +/-) metal handled knives, with a bail for attaching them to a watch chain, are not fruit knives.  They are commonly referred to as “gentlemen’s knives.”)  Fruit knives should not be confused with melon sampler knives.

0

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Us
Author Picture:

KNIFE Magazine is an oversized, full color, glossy print publication — 50% larger than a standard magazine and dedicated to serving collectors, knifemakers and other enthusiasts. KnifeMagazine.com is our online presence, offering news, events and other information to all visitors and a wealth of information to Premium Online Members including information on historical knife markings, knifemaker markings, about 500 magazine issues, and more!

sales@knifemagazine.com 1-800-828-7751 (M-F, 9-5 EST)
Knife Magazine - PO Box 11012 - Knoxville TN USA 37939
Author Signature:
CLICK HERE TO SEE A SAMPLE ISSUE!
Stay Updated
Recent Comments
  • Hocky on Artistic Interactions
  • Del Corsi on Weekend Open Thread: Combustion Inflation Conflagration Edition
  • Mark R on Weekend Open Thread: Combustion Inflation Conflagration Edition
  • Mark R on Weekend Open Thread: Combustion Inflation Conflagration Edition
  • cmeat on Weekend Open Thread: Combustion Inflation Conflagration Edition
Knife Magazine

© 2020. Knife Magazine - Site by Epic Nine

Type and hit enter to display search result