how to carve meat

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How to carve meat from beef, to pork, poultry and lamb.

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  • Lamb Handle Cutlery

    The first handle scientifically designed to fit thehand and make work easier. When you grasp thishandle, it fits your hand so perfectly the musclesremain relaxed. Yet you have far greater controlof the knife than you have ever before experienced.

    This handle fits either right or left handedpeople, regardless of the size or shape of theirhands. It represents an entirely new approach tohandle design - a scientific approach that coveredseven years of painstaking study and work. Al-though the handle is strictly utilitarian, its flowinglines which resemble a piece of abstract sculptureare graceful and eye-appealing.

  • How the Lamb Handle came to be designed

    Even before Thomas Lamb became a well-known industrialdesigner, he had been interested in anatomy - especially ofthe hand.

    He first became handle conscious during the war, whiledesigning a pain-saving crutch. During his crutch handle ex-periments Mr. Lamb invented the wedging principle whichbecame the basis for his revolutionary new cutlery handle.

    More than six years of intensive research and experimenta-tion were needed, however, before the handle was perfected.Over 700 pairs of human hands were examined. Hundreds ofhandle models were designed. The result was the LambHandle that makes work surer, safer and easier - and thatyou'll find a pleasure to use.

    You'll appreciate these advantages

    and only .culco. has them1. The Lamb Handle can't slip, roll or slide in the

    hand.

    2. Makes any knife safer to handle when hands arewet or greasy.

    3. Prevents crowding or pinching of fingers.

    4. It's comfortable - fits the hand perfectly.

    5. Lifts and moves weight more easily than ordi-nary handles.

    6. Leaves hand muscles relaxed.

    7. No other ki tchen knife in the world has theLamb "positive control" handle.

    2

  • Good work requires good tools

    The homemaker who gets things done, who accomplishes her

    many household tasks with a minimum of time and effort, is

    the one who uses the correct tools for each task she performs.

    She has learned that good tools are as necessary to her as

    they are to the master craftsman, the successful farmer, or the

    sportsman. She, too, needs good tools in her kitchen.

    Cutco is truly the finest cutlery money can buy. It is the

    result of years of research in material and design. Each blade

    is expertly ground to just the right shape andthen honed to

    the proper degree of sharpness. The handles are the foremost

    in modern design plus positive control for the utmostin safety

    and beauty.

    3

  • Good carving is an accomplishmentwhich adds muchto the pleasure of a meal. Moreover, good carvingmakes for economy, for he who skillfully wields thecarving knife can usually provide a greater numberof servings.

    5

  • CARVING

    Even the most inexperienced can carve a roast or turkey successfullyif he has good carving tools and knows where and how to start. Cutcogives you the finest of carving cutlery and if the following suggestionsare observed, carving will cease to be a problem.

    1. The person doing the carving should determine where the carvingis to be done. Some prefer to carve in the kitchen while others findpleasure in carving at the table. .

    When carving is done in kitchen, and it is in many homes, a carv-ing board is very useful. The meat or fowl is quickly sliced and at-tractively arranged on a hot platter. Everything else should be inreadiness beforehand so the meat, vegetables and gravy all reach thetable piping hot. Nothing is more unpalatable than lukewarm food.

    When carving is done at the table, the platter containing the roastor fowl is set directly in front and above the place setting of thecarver. It is well to move aside the water glass and salad plate or anyother pieces that may be in the carver's way. Warmed, stacked dinnerplates are placed in front of him. The carving knife, the tip of whichmay be on a knife rest of glass or silver, will be to the carver's right,the sharp edge turned inward, the fork at the carver's left.

    Sometimes, especially with a turkey, a small extra platter is placedat the left of the carver on which, after its removal from the bird, hecan place the second joint and drumstick thus making for easierdivision and slicing of the second joint.

    If space on the table permits, it will also be easier for the carver ifhe can have the serving plates to his left rather than a high stack infront of him. This is particularly true if there are a large number ofguests present. A high pile slows down serving and also makes theplacing of meat and other foods on the plates a little more difficult.However, circumstances should be your guide on this point as eithermethod is correct.

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  • 2. The platter should be large enough not only to hold the meat orfowl as it stands, but to hold the severed portions as they are cut.Garnishes add a great deal to the overall attractiveness of the platterbut should be arranged so as not to hamper the carver. Men partic-ularly like plenty of room so don't make the mistake of using toosmall a platter and overloading it with fancy garnishes.3. Be certain the platter, the extra plate if it is used and the servingplates are hot. A chilly plate can quickly cool off hot food. The rule"hot things hot and cold things cold" applies not only to the foodsthemselves but to the serving platters and plates.4. Whether the carver stands or sits is purely a matter of personalpreference. Either is correct.5. After the roast or fowl is removed from the oven, it should beallowed to "set" a few minutes. It makes carving easier.6. All meats and fowl should be carved across the grain.7. The carving knife must be sharp. No' one can carve satisfactorilywith a dull knife. The wise homemaker always sharpens her carvingknife before each use-a good habit to acquire.8. Most fowl is carved in the same manner but each cut of meatrequires a different technique. The inexperienced carver shouldfollow the "how to carve" illustrations the first few times he carves.After that it will be easy.9. After the first cut is made, the angle at which the knife is heldshould never be changed. Each cut should be direct, sharp and in-cisive with long sweeping strokes to insure smooth, even slices. Neveruse a sawing motion as it results in jagged, uneven cutting. The goodcarver will also make certain each plate contains approximately thesame amount of fatty and lean pieces as well as choice and less choiceslices.10. There are no hard and fast rules as to where the carving knifeand fork are placed after the carving is completed. They may belaid together on the platter; they may be placed one at each end ofthe platter or they may be placed together with the tips on the kniferest. The most important point is they should not be put where theywill drip onto the tablecloth.11. When carving either a standing or rolled rib of beef, it is alwaysa graceful courtesy for the carver to inquire whether a guest prefersmeat well done, medium or rare. When carving chicken or turkey,he should also ask the guest's preference for light or dark meat. '12. While it is customary to use only the Carving Fork with eitherthe Carving Knife or Slicer when carving at the table, it is correct touse the Trimmer and Turning Fork as helpers if it will make thecarving and serving a smoother performance.

    7

  • 8CARVING OF BEEF

    Standing Rib of Beef

    1. Place largest fiat surface down, ribs atcarver's left with ends of ribs pointing towardcarver.2. Insert Carving Fork, tines pointing down.,beneath the top rib.3. Using the Carving Knife, slice across top,from right to left, making a 1;4 inch slice.4. When knife touches rib bone, remove andwith tip cut along side of rib bone to releaseslice.s. Use Carving Fork and Knife to transfer sliceto serving plate.6. Continue slicing, removing rib bones as eachone is freed from the meat.

    Boneless Rolled Rib of Beef

    1. A rolled rib roast is exactly the same cut ofmeat as the standing rib except that the boneshave been removed and the meat compactlytied and skewered into shape.2. Place on platter with fiat side up.3. Insert Carving Fork, tines pointing down,into left side of roast about halfway betweentop and bottom.4. Using the Slicing Knife, slice across topfrom right to left, making 1;4 inch slices.

    5. Remove skewers and cord as meat is sliced,since they cannot be removed before serving.

  • Arm or Round Sone Pot Roast

    1. Cut off chunky boneless section by cuttingdown to the platter with grain of meat. The sizeof this section determines size of slice.2. With Carving Fork, turn cut surface ofboneless piece down; hold firm with fork.3. Using Carving Knife, slice into 114 inchslices across the grain.4. Continue to slice off pieces of roast and turnon end to slice across the grain.

    Slade Sone Pot Roast

    1. Before arranging meat on platter, remove blade bone, blade bonecartilage, back strap and any loose pieces of bone.2. At the table, first remove rib bone with remainder of backboneusing the Carving Knife.3. Hold meat in position with Carving Fork, tines pointing down.4. Cut into diagonal slices. The meat along the backbone is moretender than the meat around the blade bone anti by carving in thismanner, each slice will contain some of each.

    Rump Roast of Seef

    1. Place on platter with pointed side to carver's right.2. Insert Carving Fork, tines pointing down, into center of meat.3. Using the Carving Knife, slice meat diagonally across the point.4. When slices become too large, turn roast so slices can be cut fromsurface previously facing carver.

    Corned Seef

    1. Place brisket on platter fat side up with rounded side away fromcarver.2. Insert Carving Fork, tines pointing down, into meat.3. Using the Slicing Knife, cut brisket into two pieces.4. Turn thick or rounded end to carver's right; slice at a slight angle.5. The remaining piece is also sliced at an angle across the grain ofthe meat.

    Porterhouse and T-Sone Steak

    1. Place steak on platter with flank or tail end toward carver's left.2. Hold steak in place with Carving Fork, tines pointing down.3. Using Carving Knife, cut around bone; remove bone to side ofplatter or auxiliary plate.4. Cut across both sirloin and tenderloin, making wedge-shapedpieces since tenderloin is smaller than sirloin; each serving shouldhave equal portions of each.

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    CARVING OF PORK

    Baked Ham

    1. Locate the aitchbone. This is the 2 inchslanting bone showing in the butt end and is onthe cushion side from which the fine horseshoeslices are to be cut. .

    2. Cut a thin slice off the edge of the ham,opposite the aitchbone. This helps the carverto know on which side the ham is to be turnedfor carving.

    3. Place ham on platter with shank bone atcarver's right, glazed side up.

    4. Using the Carving Knife, cut several moreslices off side marked by initial slice cut in thekitchen. This may be on the side near or awayfrom carver, depending on whether this is aright or left leg.

    S. Plunge Carving Fork into butt end, graspshank bone; turn ham over so it will rest firmlyon the cut surface where the slices were re-moved.

    6. Cut down to bone at shank bone joint, justat base of bulge. Cut out a wedge-shaped piece.

    7. With the Carving Fork placed firmly in thebutt, tines pointing down, start slicing at wedge-shaped cut using firm, long strokes slantingdown to leg bone. Continue to slice until theaitchbone is reached.

    8. Then insert knife at wedge-shaped cut atshank end and, with knife parallel to platter,cut along leg bone to free the 14-15 horseshoeslices.

    9. Remove these slices to side of platter; serveone slice on each plate.

  • Ham Butt

    1. Place ham, cut surface down, on platter withround bone to carver's left.

    2. Insert Carving Fork into left side, tinesparallel to platter.

    3. Using Carving Knife, cut slices parallel toplatter until knuckle bone is reached.

    4. Continue carving parallel to platter, cuttingthrough all heavy muscle to the bone.

    5. Remaining meat should be cut from bone inkitchen and used for dicing or grinding becauseit cannot be sliced.

    Rib or Loin Roast

    1. Have dealer saw backbone free from ribs;leave in place for roasting; remove before plac-ing roast on platter.

    2. Place roast on platter, smaller end towardcarver's right.

    3. Insert Carving Fork, tines pointing down,into top slightly to left of center.

    4. Using Carving Knife, slice between ribs.

    5. The larger loin end contains part of the hipbone and cannot be carved as chops. The smallbut very tender tenderloin can be sliced afterfreeing from the inside and slices can be cutfrom the outside or fatted side.

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  • Crown Roast

    1. Place roast on platter with rib bones up.

    2. Insert fork on left side between ribs.

    3. Slice down dose to the bone between ribs, removing one chop ata time.

    Ham Shank

    1. Place ham on platter with end of shank bone to carver's right.

    2. Insert Carving Fork, tines pointing down, into left side.

    3. With Carving Knife remove cushion of chunky side by cuttingclose to bone.

    4. Place this section, cut side down, on side of platter. Slice acrossthe grain at a right angle to platter.

    s. Remaining meat should be cut from bone in kitchen and used fordicing or grinding as it cannot be sliced.

    Picnic Hams

    1. Place ham on platter with shank bone to carver's right.

    2. Using Carving Knife, cut slices from smaller meaty side.

    3. Insert Carving Fork into butt end; hold shank end in fingers ofright hand; turn ham over so it will rest firmly on the cut surface.

    4. Starting at shank end, using Carving Knife, cut slices down tobone.

    S. If desired, the chunky boneless portion of the picnic ham can beremoved and carved in the piece. Start at shank end, cut down to legbone to remove sliceable meat. Place boneless piece cut side down;slice across the grain. Approximately eight small slices may be cutfrom the remainder and what is left used for grinding or dicing.

    12

  • CARVING OF LAMB

    Leg of Lamb

    1. Place roast on platter with leg bone tocarver's right, with the aitchbone on the topside.

    2. Using Carving Knife, cut three or four slicesfrom flank side which is side toward carver.

    3. Using Carving Fork, turn roast over so itwill rest on cut surface.

    4. Starting at leg bone end, cut slices at a rightangle to platter down to leg bone.

    5. Remove slices by cutting along leg boneparallel to platter.

    Lamb Shoulder

    1. It is desirable to have lamb shoulder boned,rolled and tied. Then it can be sliced easily.

    2. When served with bone in, it is placed onplatter so the round bone is at carver's rightwith blade bone toward carver.

    3. Using Carving Knife, separate meat fromribs and backbone.

    4. Use Carving Fork to lift roast as the knifecuts along ribs and backbone.

    5. Remove bones to extra platter.

    6. Cut slices from round bone end until bladebone is reached.

    7. Remove blade and round bones together bycutting around bones with Carving Knife; placebones on auxiliary platter.

    8. Slice remaining boneless meat.

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  • CARVING OF VEAL

    Veal Roll

    1. Place roll on platter.2. Insert Carving Fork, tines pointing down,into top slightly to left of center.

    3. Using the Carving Knife, carve slices by cutting down to theplatter.4. The strings tying the roll are best removed as they are reached inthe carving process.5. Small compact rolls may be placed on end. The slices are re-moved by cutting across the face of the roast, Carving Knife parallelto the platter.6. To remove the last few slices, hold meat by placing Carving Forkon top, tines up, while slicing.

    Veal Breast

    1. When buying a veal breast, ask meat dealer to cut along cartilageends of ribs to loosen breast bone.2. Before placing meat on platter, remove breast bone.3. Insert Carving Fork, tines pointing down, into meat, between ribsslightly to left of center of roast.4. With Carving Knife, cut off one or two ribs for each serving.

    Roast Loin of Veal

    1. When buying loin of veal, have meat dealer cut backbone freefrom ribs. Roast on backbone but do not send backbone to table.2. Place roast on platter, having it rest on backbone surface.3. Insert Carving Fork, tines pointing down, into top of meat slightlyto left of center.4. Using the Carving Knife, cut off chop-sized slices, cutting downto the platter between ribs.

    CARVING OF TONGUE

    Fresh or Smoked Tongue

    1. Place tongue on platter with rounded sideaway from carver and tongue tip to carver's right.2. Insert Carving Fork, tines pointing down, in-to top of tongue slightly to left of center.

    3. Using the Slicing Knife, start slicing at tip of tongue, making 5inch length-wise slices.4. Continue slicing toward larger end, changing angle slightly.5. At thick end of tongue, slices should be made across tongue. Inthis way all slices will be almost uniform in size.

  • CARVING OF FOWL

    Roast Turkey or Chicken

    1. Place bird on platter with legs to carver'sright. Remove string and skewers.

    2. Starting on side toward carver, place Car-ving Knife between thigh and body; cut throughskin to joint.

    3. Separate leg from body by pressing leg out-'ward with knife and bending it back with theC~rving Fork inserted,tines pointing down,into drumstick. Lift to extra platter.

    4. Separate thigh from drumstick, just aboveround bone; slice off dark meat for service.

    5. Disjoint wing and separate from body insame manner as leg.

    6. Insert fork through ribs above backbone.

    7. Make a cut above wing joint through tobody frame.

    S. Using either Carving Knife or Slicer, slicebreast downward with straight, even strokesbeginning halfway up the breast. When knifereaches incision above wing bone, slices willfall free.

    9. Continue slicing breast by beginning at ahigher point each time until crest of bone isreached.

    10. The platter is turned and the same proce-dure followed for other side.

    /

    15

  • TALK ABOUT SHARP ARTICLES

    We're your .culco. set

    The finest cutlery you can buy. We wantto serve you well. To be proud of us for along, long time ... just heed thesefew suggestions:

    We can't chop 'em down

    Let us cut just to the bone. Then,if we get stopped, please don't twist orgouge ... just free us easily andthen cut around that bone.

    Don't fire uswe'll quit

    We're famous for our fine temper.Help us keep it '. .. don't expose us to anopen flame or other intense heat.

    When We Go SwimmingThe handles of Cutco knives will keep their luster longer ifwashed in warm sudsy water. The use of strong detergents orautomatic dishwashers is not recommended.

    16

  • We don't like to pry

    That is, we don't like tolift bottle caps, tacks, and jarlids ... or to cut down ontoporcelain or glass ... use a cuttingboard. We'll serve you long andfaithfully when you use each of usproperly.

    Don't give us a fling

    We can't work our bestafter wild flings ... andwe're nothing but troublewhen all banged up.Treat us with respect andwe'll remain in fine trim fora long time.

    We love our home

    It's built just the way we want it... very comfortable, very safe. Wecan't cut up or get banged around whenwe're at "Home, Sweet Home."

    Seriously Speaking

    The foregoing illustrates common misuses of cutlery.Cutco is made of highest quality materials by master crafts-men. Cut co deserves prideful care.

    17

  • Experienced craftsman deftly combine blade andhandle to give you the finest in workmanship andquality. From the stamping of the steel to the finalwrapping, each piece of Cutco Cutlery is inspectedrepeatedly. Only commercially perfect knives andforks can bear the trademark.

    By asking each knife to do only those jobs it wasprimarily designed to accomplish and through propercare - your Cutco will continue its unmatched ser-vice through the years.

    When you own .culco. you own the finest

    19

  • 20

    PARING KNIFE,

    The Paring Knife is especially designed to utilize maximumblade work-area with a minimum of hand tension.

    Uses:

    Paring potatoes, apples, cucumbers, peaches, pears, par-snips, turnips, rutabaga.

    Removing roots and stems from carrots, beets, rhubarb,radishes, spinach, cauliflower, celery.

    Scaling asparagus, trimming Brussels sprouts, scraptngcarrots.

    Cutting eyes from potatoes and blemishes from fruits.

    Pitting plums, peaches, nectarines, pomegranates.

    Seeding and skinning grapes.

    Making radish roses, celery curls, pickle fans.

    Removing black line from shrimp.

    Removing stomach sac from lobster.

  • TRIMMER

    Designed to carry the in-between tasks too big for a paringknife and too small for a butcher knife.

    Uses: Slicing tomatoes, oranges, cucumbers, hard boiled eggs,

    green peppers, peaches, pears.

    Cutting and sectioning grapefruit, oranges.

    Making celery curls, carrot sticks; cutting corn from cob.

    Trimming cauliflower, broccoli.

    Peeling pineapple, grapefruit, oranges, melons, eggplant,squash.

    Coring lettuce, green peppers.

    Boning rib roast, steak, fish, fowl.

    Removing tough outer rind, gristle and excess fat fromsteaks, chops, roasts; blood vessels from heart; membranefrom sweetbreads, kidneys .

    . Scraping steaks, roasts, skin of fish before cooking.

    Removing fins from fish; pinfeathers from chickens.

    Gashing edges of steaks, chops, ham slices before broiling.

    21

  • This is the time-saving favorite of thekitchen expert. Designed for chop-ping or dicing, it has a handle thatallows plenty of space for knuckleclearance.

    FRENCH CHEF'S KNIFE

    Uses: Chopping greens (cabbage, celery, lettuce, endive, rad-

    ishes, water cress, romaine) for salads.

    Dicing apples, pears, canned fruits.

    Preparing potatoes for French frying, hashed brown,scalloping.

    Dicing celery, carrots, onions, potatoes, all greens, pep_pers, green beans, turnips, parsnips, beets.

    Cubing bread for stuffings, puddings.

    Chopping nuts, raisins, candied fruits.

    Dicing cooked meats, fowl.

    22

  • SPATULA

    Uses:

    Turning meat patties, fish, bread-ed meats.

    Turning potato cakes, stirringhashed brown potatoes.

    Serving meat patties, fried eggs,potato cakes, pancakes, omelets.

    Icing cakes, cookies.

    Removing cookies from bakingsheet or corn bread from pan.

    Removing food from mixingbowl.

    Leveling cups of flour, sugar; mix-ing dry ingredients for baking.

    Removing ice cream from papercarton.

    Loosening ice cube trays fromfreezer compartment.

    Turning fruits (peaches, apricots,pineapple) and vegetables (toma-toes, eggplant) as they are broiledor sauted.

    Perfect for lifting that first pieceof pie from the plate.

    Use the Carving Fork for:

    CARVING FORK-TURNING FORK

    Turning large roasts or turkeys. Holding large roasts or turkeys in place during carving.

    Use the Turning Fork for:

    Turning bacon. liver. steaks,chops, fried chicken, ham, fish.

    Serving meats, fish or fowl. Removing beets, turnips, ruta-baga, sauerkraut, corn-on-the-cob,spinach from cooking utensil.

    Use the Turning Fork andthe Carving Fork togetherfor:

    Lifting large roasts or turkey fromthe roasting pan to the servingplatter. It gives you a feeling ofcontrol. No slipping or dropping.

    Each of these forks has been es-pecially designed to make the lifting,turning or carving of foods as easyand safe as possible. The gracefullyshaped tines are sharp and flairedout so they will pierce the food andhold it securely while turning orcarving.

    23

  • CARVING KNIFE

    Used in the kitchen or to compliment your dining table.This knife is unsurpassed for cutting and serving meat orfowl containing bones.

    Uses:

    Carving all roasts with bonesuch as standing ribs of beef,leg of lamb, pork loin, bakedham.

    Carving turkey, chicken, duck,wild game.

    Cutting layer cake.

    24

  • THE SLICERThe long, flexible blade is the perfect knife for those thin,delicious slices of all boneless meats.

    Uses: Slicing rolled roasts, white meat of fowl, ham loaf, ham

    and other boneless meats. Slicing all kinds of cheese, eggplant. Cutting bread, sandwiches, layer cake. Shredding cabbage, lettuce.

    BUTCHER KNIFEThis is the well-balanced, heavy duty knife which readilytakes care of even the most difficult cutting.

    Uses: Disjointing chicken, turkey, duck. Preparing pork loin; preparing spareribs. Cutting short ribs from rib roast. Cutting chuck roast, rump, brisket. Cutting squash, pumpkin, rutabaga, cabbage, water-

    melon, sweet potatoes. Cutting lobster, crawfish. Removing head of fish, scaling fish.

    25

  • 26

  • W1ewia4When Cutco Cutlery is used wisely, sharpened regularly andstored properly, it will give many long years of satisfactoryservice. Just follow these few simple suggestions:

    1. Select knife best suited to the task at hand.

    2. Never twist with a concave ground knife ... justdraw the knife across the meat or vegetable with aslicing motion.

    3. Chop or dice on wooden board.

    DO NOT attempt to crack or cut hard bones with the ButcherKnife or the French Chef's Knife. The edges of these knives aretoo finely ground to withstand such hard usage and will be-come nicked or chipped. Simply cut down to the bone, thenaround it.

    DO NOT cut down onto metal or tiled surfaces as this dullsthe edges of your knives. Always use a chopping or cuttingboard.

    DO NOT expose your Cutco to an open flame or intense heatas this destroys the fine temper of the steel and may mar thehandle.

    DO NOT twist or gouge with a concave ground knife - justdraw the blade across the meat or vegetable with a slicingmotion.

    DO NOT use the edge of ANY KNIFE to pry off bottle caps,lift tacks or to whittle wood. Such rough usage will chip ornick the fine cutting edge.

    DO NOT throw knives loosely into a drawer along withother tools. Always keep your Cutco in the regular traysprovided for their storage.

    DO NOT forget Cutco is guaranteed to be satisfactory inmaterial and workmanship when placed in the customer'shands. IT IS NOT GUARANTEED against misuse or accidents.

    27

  • An automatic honing stone is included withsome Services of Curco. Work on a flat sur-face. To sharpen place knife edge againstsurface of wheel and with moderate down-ward pressure, roll the entire length of theBlade eight or ten times for the perfect cut-ting edge. (Complete instructions accom-pany each set.)

    A FEW REMINDERS

    Knife should be wiped clean before and after sharpening andany dust blown or wiped off after use.The automatic honing stone is scientifically engineered to in-

    sure a uniformly sharp edge the entire length of the blade.Cutco brings a "Professional edge" into every home. No more

    need to put up with dangerously dull knives. The safe knife isthe sharp knife-the skidding, sliding, stubborn knife is the fearof every homemaker.

    SOME PREFER A STONE

    To maintain a keen edge:

    Your Cutco is expertly ground and thenhoned. This assures a fine, sharp edge.

    1. Place sharpening stone firmly in frontof you. Hold knife handle in right handwith blade edge turned away from body.

    2. Place knife tip against stone. Keep anangle of approximately 20 betweenplane of blade and stone. Using a slicingmotion, move blade forward and left asthough trying to shave a thin layer fromstone.

    3. Turn blade edge toward body-remem-ber the 20 angle - using slicing mo-tion, move blade toward body. Three orfour strokes in each direction are usuallysufficient.

    28

    ./'zoo~

  • 1. Wash and dry each piece of cutlery be-fore storing. Always store cutlery inthe specially designed trays. The eyewill automatically note any vacanciesdue to lost or misplaced cutlery. Manya knife has been rescued from wrappedrefuse because the vacant slot wasnoticed in time.

    2. These trays fit conveniently into anydrawer, or may be hung on the wall.Made of fine plastic, the trays are easyto keep clean.

    3. The tray containing the knives shouldbe kept near the sink since most of thefood preparation is done in this area.

    4. The tray holding the spatula and theforks should be near the range as thesepieces are used most during cookingoperations.

    on wall

    in drawer

    on work table

    29

  • 30

  • Steak SetTrimmer and

    Turning Fork (small)

    Carving Fork

    These gift suggestions andCarving Sets are a part ofCutco's complete cutlery serv-ice-yet all are available sep-arately.

    The smaller unit-the Trim-mer and the Turning Fork-isfine for carving the flat cuts ofmeat such as round or bladebone pot roast, porterhouse orT-bone steak, tongue andcorned beef.

    Either of the two larger unitsis the answer when carving aheavy roast or fowl. TheCarv-ing Knife ispreferred for meatswith bone and the Slicer forboneless meats. On occasionit will be preferable to use acombination of these units tocarve correctly and easily.

    Paring KnifeTrimmer

    Turning Fork

    Paring KnifeTrimmer

    Butcher KnifeTurning Fork

    31

  • Where to write for service:

    32

    ATLANTAWear-Ever Aluminum, Inc.771 Juniper St. N. E.Atlanta 8, Ga.BOSTONWear-Ever Aluminum, Inc.1085 Worcester St.P. O. Box 366Natick, Mass.CHICAGOWear-Ever Aluminum, Inc.1248 LaSalle-Wacker Bldg.221 No. LaSalle St.Chicago 1, Ill.CLEVELANDWear-Ever Aluminum, Inc.3111 Prospect Ave.Cleveland, OhioDALLASWear-Ever Aluminum, Inc.3811 Rawlins St.Dallas 19, Texas

    There are three reasons why Cutco is the finestgift suggestion for any occasion.

    1. Every homemaker (present or future)needs quality cutlery-good work requiresgood tools.

    2. Cutco is the Complete Cutlery Service.A knife for every need-a need for everyknife. Correct and safe storing is auto-matically provided. Sharpening facilitiesare provided-with a professional honingservice available on request.

    Gift-priced to suit you ... Cutco is avail-able in any price range.

    KANSAS CITYWear-Ever Aluminum, Inc.917 West 43rd St.Kansas City 11, Mo.

    PITTSBURGHWear-Ever Aluminum, Inc.5231 Centre AvenuePittsburgh 32, Pa.

    LOS ANGELESWear-Ever Aluminum, Inc.247 N. Western Ave.Los Angeles 4, Calif.

    RICHMONDWear-Ever Aluminum, Inc.411 Mutual Bldg.909 East Main St.Richmond 19, Va.

    MINNEAPOLISWear-Ever Aluminum, Inc.6121 Excelsior Blvd.Minneapolis 16, Minn.

    SAN FRANCISCOWear-Ever Aluminum, Inc.1012 45th St.Oakland 8, Calif.

    NEW YORKWear-Ever Aluminum, Inc.10th Floor16-18 East 40th St.New York 16, N. Y.

    SEATTLEWear-Ever Aluminum, Inc.500 Aurora 'Ave.Suite 202Seattle 9, Wash.

    PHILADELPHIAWear-Ever Aluminum, Inc.1730 Chestnut St.Philadelphia 3, Pa.

    NEW KENSINGTONWear-Ever Aluminum, Inc.Fifth Avenue and Eleventh St.New Kensington, Pa,

  • Cutco Cutlery ... chosen bythe Museum of Modern Artfor the Good Design Exhibition ..Merchandise Mart, Chicago, Illinois.This Good Design label is yourguarantee of the newest and bestin modern home furnishings.

    Research and material supervised and prepared by Margaret Mitchell,Director, Home Economics, Wear-Ever Kitchens.

    New Kensington, Po. CP-2R 1-60

    a division ofWEAR-EVER ALUMINUM, INC.