Carpatho-Rusyns seldom used table knives. There are several possible explanations for this. Until the 20th century, knives were expensive, heavy duty kitchen equipment like spatulas and meat cleavers - unsuitable for table use. Additionally, Rusyn food dishes were of a form and style that did not usually require knives - they were already prepared in the kitchen in bit-sized pieces that did not often need to be cut. The serving of large chunks of food like roasts, carried to the table whole and sliced up there, does not seem to ever have been a Rusyn tradition.

There are other distinguishing Carpatho-Rusyn table traditions, most of which are commonly shared even by other Slavic peoples.

One characteristic of the Carpatho-Rusyn table is the frequent use of very deep soup bowls, often similar to English sugar bowls, sometimes even with lids. While international influences have allowed the shallow, flat, English-style soup bowl to make deep inroads into modern Carpatho-Rusyn homes, the tradition of deep soup bowls still has a firm footing, especially in inns and restaurants in Carpatho-Rusyn regions. In restaurants, carrying hot soup in such deep bowls has many practical advantages. It is easy to imagine a waiter's difficulties in trying to make his way from the kitchen to the customer with hot soup sloshing in a shallow dish. Additionally, the homey old-time aspects of deep soup dishes may be thought to create an atmosphere of traditional quality in public eating establishments. In any case, there is a continued usage of deep soup bowls.

Salt is by far the most common condiment to be found on the Carpatho-Rusyn table. The use of cheap, non-iodized, salt in damp, poorly-ventilated, homes made the use of salt shakers impossible as the salt would clump together in the shaker. So salt was provided in tiny bowls or dishes and applied to food by taking small pinches of it with the fingertips and sprinkling it over the food. The use of pepper was somewhat less common than salt, but when used it was also served in the same way. A small pitcher of vinegar was the third most common table condiment.

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