Add-on question: when using a fork, do you put the points on the plate (or stab a piece) and then use your knife to push food onto the downward curve of the tines (I would say the back but that’s because I don’t do this) and lift it points-down?
Or do you carry food on the concave curve of the tines (as well as stabbed on the points of course) and lift it points-up?
This is cultural, neither is incorrect, but it might affect your choice of fork. Whether you switch hands or keep it entirely in your left might also make a difference.
Add-on question: when using a fork, do you put the points on the plate (or stab a piece) and then use your knife to push food onto the downward curve of the tines (I would say the back but that’s because I don’t do this) and lift it points-down?
Or do you carry food on the concave curve of the tines (as well as stabbed on the points of course) and lift it points-up?
This is cultural, neither is incorrect, but it might affect your choice of fork. Whether you switch hands or keep it entirely in your left might also make a difference.
Use a kwhat? Fork and plate alone so you don’t have additional items to wash.
Depends on the food tbh. If it would fall out using the coop method then I point down and push it into the tines.
Peas: point down and mash into tines
Mashed potatoes: scoop 'em
Steak: points down to stab
What about me who just keeps it in my right
American