Talk:Pastry fork

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Comments[edit]

I think a dyslexic person may have written this, or else I'm having spatial conception problems.. surely, since you hold a fork with the tines curving in towards the center, then rotate it inward to scoop the piece of pastry, the cutting edge on a right-handed pastry fork would be on the -left- (when facing the concave face of the fork), meaning the one in the picture is left-handed (we're facing its convex side), right?

I'm pretty sure that we're looking at the concave side, which is how we would view a fork normally placed on a table, so the caption would be correct. -- Norvy (talk) 16:27, 18 Jun 2005 (UTC)

It is the concave side of a rattail design.

Leites citation[edit]

As regards the Leites Culinaria, while it was an interesting read it doesn't explain anything about dough mixing or the handedness of pastry forks. It only mentions pastry forks once in a list and probably doesn't belong in this particular article, but perhaps could be useful for a more general one instead. Techhead7890 (talk) 19:24, 2 October 2019 (UTC)[reply]