| 词条 | Cutlery |
| 释义 |
Cutlery is more usually known as silverware or flatware in the United States, where cutlery usually means knives and related cutting instruments. Although the term silverware is used irrespective of the material composition of the utensils, the term tableware has come into use to avoid the implication that they are made of silver. The major items of cutlery in Western culture are the knife, fork and spoon. In recent times, hybrid versions of cutlery have been made combining the functionality of different eating implements, including the spork (spoon / fork), spife (spoon / knife), and knork (knife / fork) or the sporf which combines all three. EtymologyThe word cutler derives from the Middle English word 'cuteler' and this in turn derives from Old French 'coutelier' which comes from 'coutel'; meaning knife (modern French: couteau).[2] The word's early origins can be seen in the Latin word 'culter' (knife). History{{expand section|date=January 2019}}CompositionSterling silver is the traditional material from which good quality cutlery is made. Historically, silver had the advantage over other metals of being less chemically reactive. Chemical reactions between certain foods and the cutlery metal can lead to unpleasant tastes. Gold is even less reactive than silver, but the use of gold cutlery was confined to the exceptionally wealthy, such as monarchs.[3]Steel was always used for more utilitarian knives, and pewter was used for some cheaper items, especially spoons. From the nineteenth century, electroplated nickel silver (EPNS) was used as a cheaper substitute for sterling silver. In 1913, the British metallurgist Harry Brearley discovered stainless steel by chance, bringing affordable cutlery to the masses.[4] This metal has come to be the predominant one used in cutlery. An alternative is melchior, corrosion-resistant nickel and copper alloy, which can also sometimes contain manganese and nickel-iron. Plastic cutlery is made for disposable use, and is frequently used outdoors for camping, excursions, and barbecues for instance. Plastic cutlery is also commonly used at fast-food or take-away outlets and provided with airline meals in economy class. Plastic is also used for children's cutlery. It is often thicker and more durable than disposable plastic cutlery. Wooden disposable cutlery is also available as a biodegradable alternative. IndustryAt Sheffield the trade of cutler became divided, with allied trades such as razormaker, awlbladesmith, shearsmith and forkmaker emerging and becoming distinct trades by the 18th century. Before the mid 19th century when cheap mild steel became available due to new methods of steelmaking, knives (and other edged tools) were made by welding a strip of steel on to the piece of iron that was to be formed into a knife, or sandwiching a strip of steel between two pieces of iron. This was done because steel was then a much more expensive commodity than iron. Modern blades are sometimes laminated, but for a different reason. Since the hardest steel is brittle, a layer of hard steel may be laid between two layers of a milder, less brittle steel, for a blade that keeps a sharp edge well, and is less likely to break in service. After fabrication, the knife had to be sharpened, originally on a grindstone, but from the late medieval period in a blade mill or (as they were known in the Sheffield region) a cutlers wheel. Disposable cutlery{{unreferenced section|date=April 2017}}Introduced for convenience purposes (lightweight, no cleanup after the meal required), disposable cutlery made of plastic has become a huge worldwide market. Along with other disposable tableware (paper plates, plastic table covers, disposable cups, paper napkins, etc.), these products have become essential for the fast food and catering industry. The products are emblematic of throw-away societies and the cause of millions of tons of non-biodegradable plastic waste.[5] Manufacturing centres{{expand list|date=June 2016}}Traditional centres of cutlery-making include:
See also
References1. ^{{cite web|url=http://www.britishpathe.com/video/the-master-cutler|title=The Master Cutler|author=British Pathé|work=britishpathe.com}} 2. ^The Sheffield Knife Book, Geoffrey Tweedale, The Hallamshire press, 1996, {{ISBN|1-874718-11-3}} 3. ^{{Cite news |url=https://www.theguardian.com/technology/2015/apr/29/stainless-steel-cutlery-gold-silver-copper-aluminium |title=Stainless steel revolutionised eating after centuries of a bad taste in the mouth |last=Miodownik |first= Mark |date=29 April 2015 |work=The Guardian}} 4. ^1 {{cite news |title=Made in Great Britain, Series 1, Steel |url=https://www.bbc.co.uk/programmes/b0bpz4ks |accessdate=28 March 2019 |agency=BBC}} 5. ^{{cite journal |doi=10.1016/j.marpolbul.2018.10.001 |title=Reducing marine pollution from single-use plastics (SUPs): A review |journal=Marine Pollution Bulletin |volume=137 |pages=157–171 |year=2018 |last1=Schnurr |first1=Riley E.J. |last2=Alboiu |first2=Vanessa |last3=Chaudhary |first3=Meenakshi |last4=Corbett |first4=Roan A. |last5=Quanz |first5=Meaghan E. |last6=Sankar |first6=Karthikeshwar |last7=Srain |first7=Harveer S. |last8=Thavarajah |first8=Venukasan |last9=Xanthos |first9=Dirk |last10=Walker |first10=Tony R. }} Further reading
External links{{Wiktionary}}{{Commons category}}
2 : Eating utensils|Cooking utensils |
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