4 ms·
This is not Japanese Only. I'm Belgian, and my mother (a boomer) has all of these. However, they are not 'tableware': they are never put on the table for a gues
by toolslive 6y ago
This is not Japanese Only. I'm Belgian, and my mother (a boomer) has all of these. However, they are not 'tableware': they are never put on the table for a guest to be used; they are reserved for the cook's use only. The cutters also have notes on them like (25g,50g,...).
Might it be that this is just lost knowledge?
- neximo64 6y agoOr maybe it was bought from Japan?
- toolslive 6y agoNo. definitely not. Just asked my wife, and her mother has'em too. We ourselves don't have them.
- com 6y agoMy folks had a variety of butter curling/ribbon ing/noodling implements, which was strange because we lived in Indonesia with locally-available butter options from a can or pretty wild water buffalo butter custom made by local farmers for the crazy expats.
- twic 6y agoYes, i remember seeing the rasp-type butter knife in the '80s or '90s in the UK.
- bazzargh 6y agoI'd seen most of these before too (UK/Ireland), a butter curler is common and cheap. However the right angled curler is new to me; it seems to be a consequence of their butter dishes being different tho? My butter dish (and most of the ones I've ever seen here) looks like: https://www.porzellantreff.de/en/Friesland-Ammerland-Blue-Butter-Dish-p32436.html https://www.porzellantreff.de/en/Friesland-Ammerland-Blue-Bu... (a flat plate with a cuboid lid), so straight butter knives with a curler edge can work right to the last of the butter, where the photos in the article show a cuboid dish with a flat top - the right-angled knife is going to be needed to reach the butter when the butter has been used to below the rim of the dish.