First up is the Knork. The Knork is a better version of a pie fork, as it is usable both right- and left-handed and is intended for use with any food, not just a pastry. Not only does it remove the need for those awkward steps unique to the American style of eating (a holdover from Colonial days when the Brits still ate like civilized folk), but it actually provides a useful tool for anyone who doesn’t have a second hand. And it’s available in plastic; think about how this could make eating at a cocktail party so much easier! In tandem with one of those plates with the built-in stemware holder, that is.
The Knork is also available for the food-service industy. Richard Blais, of Top Chef fame, apparently uses Knorks in all of his Flip Burger Boutiques. Ostensibly, this eliminates the need to purchase and clean knives. Makes sense.
Joining the Knork in this new wave of cutlery innovation is the Chork. Created by an enterprising amateur sushi eater, the Chork is composed of two pieces that function apart at the tips as chopsticks and together as a fork on the reverse end. When it was first introduced back in the spring, it got some enthusiastic thumbs up, but I don’t see a use for it myself. At sushi restaurants, I unapologetically use my hands to eat sushi, a fork to eat everything else and for every other Asian food, I’m just all fork. I can use chopsticks almost as well as a fork, but — quite frankly — that’s not saying much. I’m a completely graceless eater thanks to a couple of old injuries. And general clumsiness.
*Let's be real: Americans.