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Old New England cooks always have one or two of these 3-pronged cooking fork in the kitchen drawer. In Maine we call them the "black fork" or the "granny fork." They are essential for rearranging bacon, scrambling eggs and turning meat in the pan. Here are two of these primitive steel forks with wooden handles. The steel base of the fork goes all the way through to the end of the wooden handle in one fork and half way down the handle on the second one. The wooden handles are attached with pins right through the center shafts. The longer fork is 7 inches long and the shorter one is 6.5 inches long. The three steel prongs will rust and must be kept dry. These old kitchen forks are at least vintage [and perhaps antique] and show signs of years of use with no loss of functionality. Once you have one, you'll never be able to cook without it!