Swords and Knives News » Etiquette http://flames-n-knives.com/knives Latest consumer news Thu, 29 Jul 2010 22:31:41 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 first formal banquet. Is it impolite to clean your teeth with a hunting knife in front of others? http://flames-n-knives.com/knives/etiquette/first-formal-banquet-is-it-impolite-to-clean-your-teeth-with-a-hunting-knife-in-front-of-others_797.htm http://flames-n-knives.com/knives/etiquette/first-formal-banquet-is-it-impolite-to-clean-your-teeth-with-a-hunting-knife-in-front-of-others_797.htm#comments Wed, 09 Jun 2010 04:51:44 +0000 admin http://flames-n-knives.com/knives/etiquette/first-formal-banquet-is-it-impolite-to-clean-your-teeth-with-a-hunting-knife-in-front-of-others_797.htm enzyme304 asked:


One can be too literal

]]> http://flames-n-knives.com/knives/etiquette/first-formal-banquet-is-it-impolite-to-clean-your-teeth-with-a-hunting-knife-in-front-of-others_797.htm/feed 10 Is it proper to take your own steak knife to a restaurant? http://flames-n-knives.com/knives/etiquette/is-it-proper-to-take-your-own-steak-knife-to-a-restaurant_1129.htm http://flames-n-knives.com/knives/etiquette/is-it-proper-to-take-your-own-steak-knife-to-a-restaurant_1129.htm#comments Sun, 06 Jun 2010 21:39:18 +0000 admin http://flames-n-knives.com/knives/etiquette/is-it-proper-to-take-your-own-steak-knife-to-a-restaurant_1129.htm jsalasrush asked:


for example… the shun folding steak knife…

more often then not it happens… a good steak house with bad knifes… then you end up messing up your steak. because the knife they give you is dull and forces the juices off.

so, has anyone taken a personal steak knife to a restaurant?

]]> http://flames-n-knives.com/knives/etiquette/is-it-proper-to-take-your-own-steak-knife-to-a-restaurant_1129.htm/feed 8 whats the requerments to keep a folding kinfe on your person in florida? http://flames-n-knives.com/knives/etiquette/whats-the-requerments-to-keep-a-folding-kinfe-on-your-person-in-florida_1135.htm http://flames-n-knives.com/knives/etiquette/whats-the-requerments-to-keep-a-folding-kinfe-on-your-person-in-florida_1135.htm#comments Sat, 29 May 2010 01:39:47 +0000 admin http://flames-n-knives.com/knives/etiquette/whats-the-requerments-to-keep-a-folding-kinfe-on-your-person-in-florida_1135.htm David B asked:


Ok i have ben asking this for months and everyone has a diffrent answer..if i wanted to keeping a folding knife on me at all times whats the max length it can be??and could i carry it in my pocket??..they knife i have in mind is called a Karambit..its a curved blade about 3-4 inches and about8-9 from tip to handle..could i be in trouble for carrying that??

]]> http://flames-n-knives.com/knives/etiquette/whats-the-requerments-to-keep-a-folding-kinfe-on-your-person-in-florida_1135.htm/feed 1 Do you think that it would be possible to somehow sneak up close enought to an animal to stab it with knife? http://flames-n-knives.com/knives/etiquette/do-you-think-that-it-would-be-possible-to-somehow-sneak-up-close-enought-to-an-animal-to-stab-it-with-knife_915.htm http://flames-n-knives.com/knives/etiquette/do-you-think-that-it-would-be-possible-to-somehow-sneak-up-close-enought-to-an-animal-to-stab-it-with-knife_915.htm#comments Mon, 19 Apr 2010 03:53:58 +0000 admin http://flames-n-knives.com/knives/etiquette/do-you-think-that-it-would-be-possible-to-somehow-sneak-up-close-enought-to-an-animal-to-stab-it-with-knife_915.htm Had Enough asked:


I had this idea, and it may become the next fad in ethic hunting. May also be fun.

]]> http://flames-n-knives.com/knives/etiquette/do-you-think-that-it-would-be-possible-to-somehow-sneak-up-close-enought-to-an-animal-to-stab-it-with-knife_915.htm/feed 11 Does anyone else remember how to lay and set a table, what goes into a 24 piece place setting? http://flames-n-knives.com/knives/etiquette/does-anyone-else-remember-how-to-lay-and-set-a-table-what-goes-into-a-24-piece-place-setting_476.htm http://flames-n-knives.com/knives/etiquette/does-anyone-else-remember-how-to-lay-and-set-a-table-what-goes-into-a-24-piece-place-setting_476.htm#comments Sun, 11 Apr 2010 07:17:54 +0000 admin http://flames-n-knives.com/knives/etiquette/does-anyone-else-remember-how-to-lay-and-set-a-table-what-goes-into-a-24-piece-place-setting_476.htm Fr. Al asked:


I can recall sitting at tables laid with multiple cloths topped by linen damask, the fish knives and forks were pearl handled and did not match the rest of the service which was composed of both sterling and triple plate.
Good try! But one would never use such an elaborate setting for breakfast, and the purpose of the cloths is as much cushioning and absorption to permit conversation without the clanking of silver and crystal or unecessary care about minor spills and condensation.
A nine course meal might have as many as five different wines.
Meals have been known to go as far as up to fourteen courses, but more than five are exceptional and superfluous. In our fast food age we’ve forgotten how to enjoy food and good company.
A formal meal seldom has steak. Steak knives are presented with the steak, much as carving sets are presented to the host with a roast or large bird.
The setting was anything but a nightmare. And while the rule of outside in generally holds, only a fool would be so preoccupied with using the right utensil as to fail to enjoy the meal. The setting includes more than the flatware. And smaller tops the larger in the china and porcelain, with a charger (either ceramic or other) as bottom piece. The crystal is at hand, and once again follows the rule of outer to inner.
Serving from the right and removing from the left, there can be additional pieces added and removed as needed, for example escargot would be served hot and fresh from the broiler or oven in a special dish or shells on a bed of salt and a special implement to hold the hot shells, while the cocktail fork is used to eat with.
The same goes for appetizers, entremets, and fish courses served on a bed if crushed ice.
The implements (special scissors, crackers, picks, etc. and butter warmers for drawn butter on a plate or tray with lemon slice) for crab or lobster are likewise presented as and when used either as a main course or in place of a fish course.
What books would you consult, and can you work with the basics? How far do they extend? People probably know much more than they think if they take into account the courses possible. basic flatware, 5 pieces, normal desert service+2, fish +2, cocktail +1, bread and butter +1, coffee+1, iced drink (or parfait) +1= 13 pieces+/-; plates, charger, main course,fish course,salad, bread and butter,soup or bouillon,cup and saucer (demitasse saucer optional, added or substituted)= 8 pieces+/-, crystal (out to in)white wine (hock) , claret, burgundy, (iced drink, optional), water (placed above dinner knife), flute, cordial=7 pieces +/-, this alone gives you 28 pieces+/-. The bouillon or soup may be served in bowl or cup, in which case the bread and butter is moved on sitting upward to one’s immediate left hand, along with its knife, so as to be comfortably accessible, otherwise it is moved as the bouillon is cleared.
The one fork that appears on the right hand of the plates with the knives and spoons is the ice cream fork. The two desert service pieces are placed horizontally above the plates, fork below and spoon above in opposite directions the spoon handle to the right.
The ice cream fork may be either to the outside or the inside of the spoons, depending on the course for which it is used, an appetizer sorbet (some are even savoury rather than sweet) or ice cream served with cordial(s). The iced drink spoon is usually to the inside, being used for a drink accompanying the meal or a parfait served as desert.
The point of setting such an elaborate service isn’t really complicated. Everything should be at hand as it is needed, with as little coming and going as possible. Attention at the meal should be to conversation and camaraderie, rather than futile search for the appropriate utensil, or making do with soiled utensils from the previous course.
Fine wines should be appreciated in appropriate stemware which enhances their unique characteristics, not pouring a new wine over the dregs of the previous.
Knife rests may be used to prevent soiling of linens when the knife is not in hand or on the plate. Likewise chopsticks and their rests may make an appearance, either as courtesy to Oriental guests, or as a distinctive touch with one or more courses. There are rice bowls with built in rests which may replace the bouillon in the setting. The point of any meal is always hospitality rather than rigidity.
With anything like this it’s important to have fun!
A roll of newspaper and shaker of malt vinegar is always appropriate to fish and chips, as is a paper napkin or serviette to anything served on a bun, and a simple tortilla to frijoles with cheese and salsa. But everyone should
have at least one time in their life that they sit down to a full meal with enjoyable company. It doesn’t take that much. In the west we could learn much from the Japanese practice of Chanoyu.
http://www.cheftalk.com/forums/professional-pastry-chefs-forum/4205-savory-ice-creams-sorbets.html?t-4205.html=

http://www.english.udel.edu/moneyhun/chanoyu.htm
http://thehotplate.typepad.com/the_hot_plate/2004/10/a_meal_to_remem.html
http://youngandhungry.wordpress.com/2007/07/06/review-of-the-herbfarm-and-the-surprise/
http://www.frenchteachers.org/nfw/nfwthemes/cuisine.html
http://www.asktog.com/foodArticles/000KitchenTable.html
In this link look especially at L’enclume, there are a number of these delightful restaurants I’ve eaten at in England:
http://addiator.blogspot.com/
Yes , I know dessert!!!!
Menu
Grenouilles Grillées en Brochette.
Madiera.
Potage de Lapin.
Bernkästler Doktor. q.m.P
Hors d’Oeuvres.
Olé Mackerel Crudités
Olives à la Grec marinée avec
Féta et Tomates Secs
Crabes Mous Frits.
Retsina.
Poisson Rouge
Pouilly Fuissé. a.c.
Canard à l’Orange
Etrémets
Asperges Blancs Artichauts Farcis Petit Pois Carottes à la Crème Riz Sauvage
Pomme de Terre à la Parisienne .
Haute Sauterne Châteeau d’Yquem G C.
Quartier d’Agneau Rôti, Gelée de Menthe
au Violettes Cristallisées
Châteauneuf-du-Pape 1989 AOC.
Crème Bavaroise aux Framboises
Appfelstrudel Tarte au Sucre
Compote de Fruits avec Ohio White Port
Veuve Clicquot La Grande Dame Rosé 1995 Champagne Liqueurs assorti Café noir.
Cognac Remy Martin VSQ
Tea at 4 p.m. Cocktails from 5 – 6 Dinner should go no later than 11:30 ending with sherries and fruit granites for the ladies in the parlour (Amontillado, Dry Sack, or Spanish) and Brandies (Napoleon, Armangnac, Cognac) or Rum (Viejo An~ejo, Cruzan) and vintage Havanas for the men in the Library.

Create a video blog…instantly.

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Should one use ford and knife/or just use hands?…also,how do use fork and knife to eat fish and chips if u had to with the sauce?

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]]> http://flames-n-knives.com/knives/etiquette/how-to-eat-fish-and-chips_553.htm/feed 4 What cutlery do you use to silver service? http://flames-n-knives.com/knives/etiquette/what-cutlery-do-you-use-to-silver-service_448.htm http://flames-n-knives.com/knives/etiquette/what-cutlery-do-you-use-to-silver-service_448.htm#comments Sat, 12 Dec 2009 10:07:53 +0000 admin http://flames-n-knives.com/knives/etiquette/what-cutlery-do-you-use-to-silver-service_448.htm Wee Scottish Girl asked:


fish knife and fork? Sppon and fork? Tongs? Joint knife and fork?

Create a video blog…instantly.

]]> http://flames-n-knives.com/knives/etiquette/what-cutlery-do-you-use-to-silver-service_448.htm/feed 3 I carry a folding knife with a 3 inch blade. This tends to freak people out. Is that the normal reaction? http://flames-n-knives.com/knives/etiquette/i-carry-a-folding-knife-with-a-3-inch-blade-this-tends-to-freak-people-out-is-that-the-normal-reaction_1125.htm http://flames-n-knives.com/knives/etiquette/i-carry-a-folding-knife-with-a-3-inch-blade-this-tends-to-freak-people-out-is-that-the-normal-reaction_1125.htm#comments Sat, 12 Dec 2009 07:14:48 +0000 admin http://flames-n-knives.com/knives/etiquette/i-carry-a-folding-knife-with-a-3-inch-blade-this-tends-to-freak-people-out-is-that-the-normal-reaction_1125.htm Baldur’s Queen asked:


It’s not that much of a blade when you actually think about it.
http://i30.photobucket.com/albums/c310/Yourgporyourhp/knife.jpg
Just be glad I don’t carry this bugger everywhere, LOL
http://i30.photobucket.com/albums/c310/Yourgporyourhp/sword.jpg

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Question says it all, is it seen as rude to eat off your fish knife? e.g. slip some fish onto the knife then eat it off that?

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