Knives
Various descriptions of Knives are used in gardens, and some, at least, are indispensable for budding, grafting, pruning, and many other purposes. They are specially manufactured for different work, and the numerous sorts are named accordingly. Budding Knives have usually an ivory handle, and either a straight edge on the blade, or one curved backwards at the point. These are also in general use for propagating, and for other light work. Pruning Knives are of various forms, the blade in some being immovable in the handle, and the Knife kept in a sheath when not in use. The handles of Pruning Knives should be of buckhorn, to prevent slipping of the hand when using them. A curved blade is best adapted for pruning large branches, or for use in ordinary rough work, a straight-edged one being preferable for small shoots. Knives for Peach-pruning are sometimes made with a blade tapering from the back to a fine point, to admit of their cutting out small shoots where crowded, without causing injury to those left. The Vegetable Knife has a large curved blade, and is chiefly used for cutting and dressing vegetables. An Asparagus Knife has a serrated blade on the end of an iron shank, 1ft. or more long, which is fixed into a handle somewhat like that of a trowel. It is made in this way for cutting off the young shoots below ground. See also Budding Knives and Pruning Knives.