Curiously, among the few survivors from this culinary onslaught is one that is most difficult to understand: the fish knife. Though it remains the standard instrument for dealing with fish of all kinds, no one has ever identified a single advantage conferred by its odd scalloped shape or worked out the original thinking behind it. There isn't a single kind of fish that it cuts better or bones more delicately than a conventional knife does.
Bill BrysonAbout author
- Author's profession: Writer
- Nationality: american
- Born: December 8, 1951
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