Talk:Pastry fork

Comments
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
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)