Chef Tara Trevethan demonstrates how she uses the Forschner curved fork to dig in to the bone and steady the Porterhouse steak on the platter, and simultaneously uses the Forschner boning knife to separate the meat from the bone.

Jenine C. Ouillette/Special to the Eagle

Chef Tara Trevethan demonstrates how she uses the Forschner curved fork to dig in to the bone and steady the Porterhouse steak on the platter, and simultaneously uses the Forschner boning knife to separate the meat from the bone.

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