Lading, a collection of the Tembi Museum of Yogyakarta Cultural House

Javanese people call it lading, peso, or pengot. In Indonesian, this object is known as a knife.

Tracing the word lading as a kitchen utensil can be traced from the Old Javanese language used by Javanese people around the 9th century AD. In the Old Javanese-Indonesian dictionary compiled by PJ Zoetmulder and printed by PT Gramedia Pustaka Utama Jakarta (1995), on page 555, it is stated that lading (second meaning) means knife. PJ Zoelmulder based on a snippet of text sourced from the Abhimanyuwiwaha (AbhW) 30.13 script which reads “…hana kadhuwak caluk badhama len lading.” From the text, it indicates that lading or knife as a kitchen tool has been known since ancient Javanese times.

Meanwhile, the word peso, which also means knife, can be found in the dictionary “Baoesastra Java” written by WJS Poerwadarminta (1939) on page 481. This indicates that the term peso as a kitchen utensil is used by contemporary Javanese society long after the use of the term lading. At least the term peso was used before the early 20th century.

It turns out that the word lading is still recorded in this new Javanese dictionary. On page 254 it is stated the meaning of the word lading, namely “devices dianggo ngiris-iris” or in a free Indonesian translation it means as a tool (kitchen) that functions for slicing (kitchen spices and so on).

Of course, the physical form of lading or (knife) as a kitchen tool in ancient times was very different from knives today. In ancient times, knives were still made very simply. At least the metal material only comes from low-quality iron forged with simple tools. Then just given a handle and experienced sharpening. Be a traditional knife. In today’s era, the knife as a kitchen tool has developed very rapidly. In fact, it has been divided into various types, ranging from kitchen spice mixing knives, meat knives, bread knives, and many other types.

That is why, the knife is one of the kitchen tools that still exists today and continues to develop according to the times. Similarly, knife-making centers, not only centered on traditional craft centers, but have been done by many modern factories. Thus, it could be that traditional knives that are easy to rust will increasingly be abandoned by the community and switch to knives that are more durable and hygienic.

Source: Tembi

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