Fruit - Vegetable carving, Carving knives and Carving books |
The origins of the Thai art of Fruit and Vegetable Carving |
| The art of Fruit and Vegetable Carving is an ancient tradition in Thailand with its origins stretching back to the 14th Century. According to legend in 1364 Nang Nopamas, a royal consort of King Ramkhamhaeng (the founder of Sukhothai), made the first kratong as an offering to Goddess of Water, Phra Mae Khongkha as part of the Loy Kratong Festival. This festival to honour the Buddha is celebrated on the night of the 12th full moon, which lands in November each year. She reputedly carved fruits and vegetables in a variety of flowers which were used to decorate the floating lamp, making it look like a huge water lily. King Ramkhamhaeng was so charmed when he saw what she had created that he decreed it would be an art heritage of Thailand and should be taught at a special school in the Royal Palace.
The techniques were originally kept a close secret by those who became experts in the craft. No books were written and the technique were passed on down the generations by word of mouth and demonstration. |
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For generations Thai people have called this art-form "Kae-sa-lak". As with other art forms, one must acquire patience, concentration, steady hands and the ability to imagine the completed piece. The first thing to be learned is how to hold the knives correctly. The knife is not used like a normal knife but more like an artist using a paintbrush to create a masterpiece. This type of carving uses other knives besides the classic round handled fruit and vegetable carving knife. Many sizes of knives are used depending on the size and depth of the required cutting. Every knife must be kept razor sharp at all times to produce a nice clean cut.
Most types of fruit and vegetables can be carved and used for decoration. Traditional designs do not have rules of design but natural colour and texture are taken into account in determining the design. The fruit and vegetables are normally carved into floral designs. More modern carving allows the use of colouring and the creation of animals or abstract shapes and designs.
There are 2 types of carving:
1. Skin Carving. This involves carving fruit and vegetables where the fleshy centre is a different colour to the skin. (E.g. Melons) .When the object is finished the contrast between the skin and the flesh reveals the desired design.
2. Three Dimensional Carving. The fruit or vegetables will be carved to look like a real flower leaf or other object. This type of carving is usually used to create a flower arrangement for display purposes, or used enhance the appearance of the vegetables when they are being served. |
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Fruit and Vegetable Carving knives |
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Delivery Notice |
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Delivery by Royal Mail first class (with in UK). |
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Despatched the working day after the receipt of order. |
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Worldwide delivery by airmail for all knives and most books (Contact me for the cost of postage for Book E1 and Book11 if you live outside the EU) |
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Contact joycleveland@gmail.com for more details |
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* You must be over 18 to order these items |
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| Remember : whichever knife you choose it is important to ensure that it is kept sharp. I myself sharpen my knife every time I start a carving session. At the end of the session I always ensure the knife is cleaned and oiled as my instruction leaflet. |
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Fruit and Vegetable Carving Books |
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| The books below have been selected by myself from the many available in Thailand. I have picked books where the illustrations are photographs rather than line drawings. My experience in teaching and using books to instruct my students has shown me that these books are the best available for non Thai readers. The only English language book I have come across is the one advertised below. |
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For outside of EU delivery of these 2 books please contact joycleveland@gmail.com for cost of postage |
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Typical page |
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| Step by step picture guide. Beautifully illustrated. In Thai but mainly pictorial and easy to understand. |
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Fruit and vegetable carving tutorial |
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Spring onion Carving |
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