You’re setting the table.
You reach into the drawer.
And then you see it.
One fork — different from the rest.
Its fourth prong isn’t long and sharp like the others.
It’s shorter, wider, and looks like it was snipped off with scissors.
At first glance, you think:
“Did someone break it?”
“Was this a factory mistake?”
“Should I throw it out?”
But wait.
If you’ve seen this fork more than once — in your home, at a diner, in a vintage silverware set — it’s not a flaw.
It’s a feature.
And it’s called a cutting fork — a clever, mid-century kitchen innovation designed to make eating easier, one bite at a time.
Let’s uncover the story behind this mysterious utensil — and why that “broken” prong is actually a stroke of genius.
Meet the Cutting Fork – A Fork That Doubles as a Knife
The cutting fork — sometimes called a “slicing fork” or “steak-and-pasta fork” — is a dining utensil with three long, pointed tines and one short, broad, slightly blunted prong.
But that “chipped” look?
The wide, flattened tine is sharpened along the edge, allowing you to:
Cut through tender foods — like fish, soft meats, pasta, or cooked vegetables
Hold food in place while slicing
Eat with just one hand — no knife needed
It’s the ultimate two-in-one tool — especially for casual meals, picnics, or when you’re trying to eat neatly at your desk.
Think of it as the Swiss Army knife of forks.
SEE NEXT PAGE
ADVERTISEMENT
