All About Pocket Knives

Just saw this one on ebay. It's kind of expensive and even though the secondary blade says 'orange peeler' it looks a lot more like an absinthe spoon to me. What I'd really like to figure out is why it's marked that way or how you would peel an orange with a spoon. First time I've seen an absinthe spoon on a pocket knife!

http://www.ebay.com/itm/Vintage-Silver- ... 1986732992

Perhaps this patent was applied for during the time that absinthe fell out of favor and was banned in many countries because of the belief that it caused hallucinations. Therefore requiring a different name for the tool. Early 1900's I believe.

An Absinthe spoon is new to me. How is it used to make or consume absinthe ?
kj

The traditional French preparation involves placing a sugar cube on top of a specially designed slotted spoon, and placing the spoon on a glass filled with a measure of absinthe. Iced water is poured or dripped over the sugar cube to slowly and evenly distribute the water into the absinthe. The final preparation contains 1 part absinthe and 3-5 parts water. As water dilutes the spirit, those components with poor water solubility (mainly those from anise, fennel, andstar anise) come out of solution andcloud the drink. The resulting milkyopalescence is called the louche (Fr.opaque or shady, IPA [luʃ]). The release of these dissolved essences coincides with a perfuming of herbal aromas and flavours that "blossom" or "bloom," and brings out subtleties that are otherwise muted within the neat spirit. This reflects what is perhaps the oldest and purest method of preparation, and is often referred to as the French Method.The Bohemian Method is a recent invention that involves fire, and was not performed during absinthe's peak of popularity in the Belle Époque. Like the French method, a sugar cube is placed on a slotted spoon over a glass containing one shot of absinthe. The sugar is pre-soaked in alcohol (usually more absinthe), then set ablaze. The flaming sugar cube is then dropped into the glass, thus igniting the absinthe. Finally, a shot glass of water is added to douse the flames. This method tends to produce a stronger drink than the French method. A variant of the Bohemian Method involves allowing the fire to extinguish on its own. This variant is sometimes referred to as "Cooking the Absinthe" or "The Flaming Green Fairy." The origin of this burning ritual may borrow from a coffee and brandy drink that was served at Café Brûlot, in which a sugar cube soaked in brandy was set aflame.[59] Most experienced absintheurs do not recommend the Bohemian Method and consider it a modern gimmick, as it can destroy the absinthe flavour and present a fire hazard due to the unusually high alcohol content present in absinthe.[66]

Thanks Greg, you are an Absinthe connoisseur. "Flaming the Green Fairy" ! this is an expression i will remember. it conjures up images of one's wild youth.
Amazing what you can learn here.
kj

gsmith7158 wrote:Perhaps this patent was applied for during the time that absinthe fell out of favor and was banned in many countries because of the belief that it caused hallucinations. Therefore requiring a different name for the tool. Early 1900's I believe.

Certainly could be. I can think of many instances where cutlers had to get creative to skirt the laws.

kootenay joe wrote:Thanks Greg, you are an Absinthe connoisseur. "Flaming the Green Fairy" ! this is an expression i will remember. it conjures up images of one's wild youth.
Amazing what you can learn here.
kj

KJ what's amazing to me is that many great artists and writers of the era were purported to be heavy absinthe drinkers. Hemingway, James Joyce, Picasso, Van Gogh and Toulouse-Latrec to name a few. Some of our greatest works of art may have been envisioned through that cloudy green libation.

Sure wish I could sample some of the real stuff! Can you even get it anymore?

Oh yes. It is once again legal and you can buy it at most large liqour stores. It is about 150 proof similar to Goolden Grain but to me it is nearly undrinkable unless you prepare it using the French method described above.

I quit drinking quite a few years ago so dang, i can't go and catch that Green Fairy. Mind you where i live there is another kind of wild green fairy.
kj

Otis the 3rd wrote:It's kind of expensive and even though the secondary blade says 'orange peeler' it looks a lot more like an absinthe spoon to me. What I'd really like to figure out is why it's marked that way or how you would peel an orange with a spoon.

You slice the peel with the knife, insert the peeler blade between the skin and the fruit and work it around to remove the peel, it actually works very well.

It is not an absinthe spoon.

Miller Bro`s wrote:

Otis the 3rd wrote:It's kind of expensive and even though the secondary blade says 'orange peeler' it looks a lot more like an absinthe spoon to me. What I'd really like to figure out is why it's marked that way or how you would peel an orange with a spoon.

You slice the peel with the knife, insert the peeler blade between the skin and the fruit and work it around to remove the peel, it actually works very well.

It is not an absinthe spoon.

I use my plastic Pampered Chef orange tool for that. Works great. Not as cool as that knife though.

I'm glad I didn't spend the $500 to get myself a new absinthe spoon Miller Bros.....kinda funny, I worked in a kitchen for 25 years and the best thing I could think to do with that tool was make myself a cocktail

That knife has been on e-bay for a while, I made the seller an offer a few weeks back and he thinks he owns the only one in existence! He is more than double on the price, another case where rare or unusual does not bring a high dollar amount.

I have an original AD somewhere showing the knife/orange peeler and how it is used, if I can find it I will post it here.