Does MIT PO PLUEAK (มีดปอกเปลือก) refer to both a paring knife (for peeling, cutting, carving fruit, etc.) and a peeler (Kiwi, etc)?

Are there separate words for these?

Thank you for your help.

ปอกเปลือก means "to peel", so no, it's not a term for a knife for cutting or carving fruit.

An "ordinary" small kitchen knife is มีดปอกผลไม้ (MIT POK PHONLAMAI).

https://th.wikipedia.org/wiki/%E0%B8%A1%E0%B8%B5%E0%B8%94 has a few more types of knives.

Fruit carving has its own range of knives. They're described at http://www.thaicarvingfruit.com/tool.html (in Thai).

Dear AyG,

Thank you so much for your quick reply.

Those two sites, the links for which you attached, are great. Thanks also for the Thai word for the small kitchen knife/fruit knife.

The reason I posted this query was due to the fact that most dictionaries indicated 'paring knife' (I guess because some people peel with these small knives), but almost all the images were for peelers.

Everything is clear now. Much appreciated.

Peeling knives are a relatively modern invention. I'd guess they originated shortly after this oh-so-British video dated 1949.

http://www.britishpathe.com/video/potato-peeler/query/Kensington

Certainly in my childhood (1960s) I remember my grandmothers and great aunts peeling vegetables with a paring knife, though my mother had a fixed (not swivel) peeler with its handle bound with red string. At that time they also used those lethal tin openers where you jab a stout blade into the top of the tin and then saw away. Tinned strawberries were a particular treat whenever I visited my two maiden great aunts. Memories.

Dear AyG,

Thank you for your reply.

Interesting video. I think some Japanese inventors may have seen that because here, they sell similar gloves as an 'idea product' (novel product) to peel gobo (burdock root).

I think in Australia and also here in Japan, many people still prefer to peel with small fruit/utility knives. Many chefs also. Sounds like your mother used to be a very innovative type of cook. Those lethal can openers are still popular here in Japan. Many people still use them.

By the way, I am attaching a photo of a MIT POK PHONLAMAI, which was on one of the links you gave me.

Thanks again for the information.

Yes, the British video was interesting. Don't know that I've ever seen the gloves in the States but they are probably there somewhere. The mit pok phonlamai shown in Kanga's post drives me up the wall. Not a good paring knife and not a good peeler either. One sees them everywhere however. The other thing that I have to look away from is watching my wife or a family member trying to use one. So many things here are peeled, cut, sliced or carved without benefit of a cutting board. The item is just held in one hand and cut with the other. The cutting motion is usually short strokes away from the work rather that a long stroke toward the work as I or most westerners would peel an apple. Honestly, I admire the fruit and vegetable carving here and I admire the local ladies who can prepare items using just the cutting tool and their hands but so much of it goes against everything I've ever learned about using knives. My wife, by the way, uses a cutting board now for more than just chopping up larb.

Dear Pla shado,

I guess peeling is easier without a chopping board.

I've seen the papaya being sliced for SOM TAM and it looks a bit dangerous, but I guess you become accustomed doing it your own way. Same thing with the knife/peeler shown on my photo. I guess that some people can use them well and some can't. It's an art. I myself look dangerous cutting anything up, being left-handed. I have a cut on my finger in the shape of the Nike logo, which happened when I tried to open up a bag of chips with a knife.

Thanks for the information.

I guess peeling is easier without a chopping board.

Yes, it is. I typically peel things by holding them. It's just that Mrs. Pla shado always uses those little short, away strokes that take forever. I can peel an apple resulting in one long ribbon of peel. My wife will have pile of little pieces of apple skin when she has finished. Same with potatoes or carrots. It's really just a difference between Eastern and Western methods.

By the way, I am attaching a photo of a MIT POK PHONLAMAI, which was on one of the links you gave me.

I suspect correct term for this knife is มีดปอกเปลือกผลไม้ (MIT POK PLUEAK PONLAMAI). I.e. double function.

See for example

http://www.cctkitchenware.com/product.detail_526989_th_2355908

http://www.kitchenwaremarket.com/oscommerce/catalog/product_info.php?cPath=419_430_0_27_89_644&products_id=785&action=viewed_remove&language=th&osCsid=269068ad872a4997832e775c09e5132e (First sentence, not title.)

However, as the title of the second link shows, this can be shortened to MIT POK PHONLAMAI. In other words, your photo is not a typical MIT POK PHONLAMAI.

Dear Pla shado,

Maybe you should consider buying your wife one of the Japanese apple peeling machines.

You attach the apple at both ends, turn the handle and it peels it in one long ribbon (same as you can). I think they would work for other vegetables as well.

Dear AyG,

Thanks for checking that up further.

I think you are correct.

Much appreciated.

Maybe you should consider buying your wife one of the Japanese apple peeling machines.

Rather similar, I've always wanted what I've always called a "Japanese Mandolin". Not sure if that's the technical term, but it's the device that produces long, fine strands of daikon (mooli) for Japanese cuisine, but can be used with other vegetables. If you use it with a potato you can wrap the potato strings around things like prawns then deep fry them. Spectacular to look at and very tasty.

Sadly, never seen one on sale in any of the shops I frequent.

Mrs. Pla shado says that มีดปอกเปลือกผลไม้ (MIT POK PLUEAK PONLAMAI) can also be called มีดสองคม (MIT SAAWNG KHOM) = two sharp knife edges. This seems to be used in common/everyday discussion where we live.

BTW: When we were in the States last, my wife saw one of the apple peeling machines. She didn't say much but she had that "head-scratching" look. She eats lots of apples and never peels them.

Dear AyG,

There are tons of those here. It's just a matter of finding a good one.

I will check up on them. I have a small hand one for doing spring onions.

Dear Pla shado,

Thank you for that information.

I guess if your wife doesn't peel her apples, then she doesn't need one. Everyone peels everything here.

Have to think of another Christmas present, won't you?