Type of Cutlery
In the original meaning of the word, cutlery refers to implements used for cutting and eating food. Essentially, it's the knife, fork and spoon which make cutting and eating food easier. There are different types of knives, forks and spoons.
An exhaustive cutlery set, for example can include items like butter knives, soup spoon and seafood fork. Saucers, a set of knives like butcher knives or sharpening knives, carving knife and a wooden storage box to keep the knives may also be part of cutlery.
In the original meaning of the word, cutlery refers to implements used for cutting and eating food. Essentially, it's the knife, fork and spoon which make cutting and eating food easier. There are different types of knives, forks and spoons.
An exhaustive cutlery set, for example can include items like butter knives, soup spoon and seafood fork. Saucers, a set of knives like butcher knives or sharpening knives, carving knife and a wooden storage box to keep the knives may also be part of cutlery.
Knife
Even those who spend a lot of time in the kitchen are unaware of the name of different knives that are pulled from the kitchen drawer. Different knives have different purposes and are specifically designed to successfully perform those specific tasks. Choosing the right knife for the right task makes work easier and hassle-free. Striking, chopping, tearing, dicing, spreading, carving, slicing - all depends on the blade of the knife; be it pointed ends, blunt ends, serrated blades etc.
Even those who spend a lot of time in the kitchen are unaware of the name of different knives that are pulled from the kitchen drawer. Different knives have different purposes and are specifically designed to successfully perform those specific tasks. Choosing the right knife for the right task makes work easier and hassle-free. Striking, chopping, tearing, dicing, spreading, carving, slicing - all depends on the blade of the knife; be it pointed ends, blunt ends, serrated blades etc.
Dull blade: Dinner knives, luncheon knives to cut soft or cooked food.
Serrated knives: To easily cut (saw) through meats.
Non-serrated steak knives: Allows for a cleaner cut.
Knife with pointed tip: The pointed tip helps in cutting fruits, pare fruit.
Knife with broad flat blade: Suitable for eating fish as well as separate fish bones.
Knife with blunt ends: To spread butter, jam or food.
In terms of sizes, there are seven different sizes of knives. Standard sizes are subject to changes by the manufacturers of cutlery. On the dinner table, the knives are placed to the right of the dinner plate.
Dinner knife: You can differentiate a dinner knife from the rest by looking at its size. It's the longest knife, are between 9 1/2" to 10" long. Formal and informal, meals served anytime, dinner knife is used to cut and push food. The only exception is at a dinner when a salad knife is not provided; the dinner knife is substituted for a salad knife to cut an extra-large salad leaf etc.
Steak knife: If steak is part of the menu, the regular dinner knife may be substituted with a steak knife. Steak knife can be an addition to the typical 5 piece setting. Serrated or non-serrated edge to cater to specific steak cuts, steak knives are usually 4 inches to 6 inches.
Luncheon knife: The size is slightly smaller than the dinner knife, the size that appropriately helps balance the proportions of a luncheon plate. It is not mandatory to use a luncheon knife at formal and informal luncheons. A dinner knife is equally accepted.
Fish knife: Fish knife is included in the dining table if a fish is on the menu. The size (8 ¾ inches) of the fish knife is usually small. The blade of the fish knife is wide and the edge is dull. The tips of the fish knife with notched points help in separating the layers of fish and lift the bones onto a plate.
Dessert knife: Much smaller than a dinner knife (8 inches long), the dessert knife is for the last course of the meal. The dessert knife can be used for dessert, fresh or candied fruit. It doubles up as a bread and butter knife and to cut delicious cake. When a slice of cheese is served along with a piece of fruit, a wedge of fig or plum cake, the flavor is at its best when eaten with a dessert knife. The dessert fork usually accompanies a dessert spoon. If so, the fork is used for eating and the spoon as a pusher, depending on the texture of the dessert.
Fruit knife: Pointed tip and a narrow straight or slightly curved blade or a serrated blade, the fruit knife is usually 6 ½ inches to 7 ¼ inches long. On the dining table, the fruit knife is meant to cut and peel fruit before savoring it.
Butter knife: The butter knife is the smallest of the lot (5 to 6 inches long), the edge does not have a sharp point but a rounded point so that it does not tear off the bread when spreading butter. The butter knife or butter spreader is usually kept on the bread plate. In the absence of a butter knife, a dinner knife can be used as butter knife or butter spreader.
Dinner knife: You can differentiate a dinner knife from the rest by looking at its size. It's the longest knife, are between 9 1/2" to 10" long. Formal and informal, meals served anytime, dinner knife is used to cut and push food. The only exception is at a dinner when a salad knife is not provided; the dinner knife is substituted for a salad knife to cut an extra-large salad leaf etc.
Steak knife: If steak is part of the menu, the regular dinner knife may be substituted with a steak knife. Steak knife can be an addition to the typical 5 piece setting. Serrated or non-serrated edge to cater to specific steak cuts, steak knives are usually 4 inches to 6 inches.
Luncheon knife: The size is slightly smaller than the dinner knife, the size that appropriately helps balance the proportions of a luncheon plate. It is not mandatory to use a luncheon knife at formal and informal luncheons. A dinner knife is equally accepted.
Fish knife: Fish knife is included in the dining table if a fish is on the menu. The size (8 ¾ inches) of the fish knife is usually small. The blade of the fish knife is wide and the edge is dull. The tips of the fish knife with notched points help in separating the layers of fish and lift the bones onto a plate.
Dessert knife: Much smaller than a dinner knife (8 inches long), the dessert knife is for the last course of the meal. The dessert knife can be used for dessert, fresh or candied fruit. It doubles up as a bread and butter knife and to cut delicious cake. When a slice of cheese is served along with a piece of fruit, a wedge of fig or plum cake, the flavor is at its best when eaten with a dessert knife. The dessert fork usually accompanies a dessert spoon. If so, the fork is used for eating and the spoon as a pusher, depending on the texture of the dessert.
Fruit knife: Pointed tip and a narrow straight or slightly curved blade or a serrated blade, the fruit knife is usually 6 ½ inches to 7 ¼ inches long. On the dining table, the fruit knife is meant to cut and peel fruit before savoring it.
Butter knife: The butter knife is the smallest of the lot (5 to 6 inches long), the edge does not have a sharp point but a rounded point so that it does not tear off the bread when spreading butter. The butter knife or butter spreader is usually kept on the bread plate. In the absence of a butter knife, a dinner knife can be used as butter knife or butter spreader.
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