Cutlery

Cutlery is a kind of utensil used to manipulate food. There are three main types of cutlery.

• fork: a pronged implement used for spearing solid food
• spoon: a solid scoop used for picking up small pieces of food, or liquids
• knife: a sharp, edged implement, used for cutting food

There are many subtypes of these utensils, typically designed for specific purposes. Some of these are listed below.

There are also some other types of utensils, and hybrid options. For example, a "spork" is a utensil which is roughly the shape of a spoon, but the front of the bowl is partially cut away to form short, fork-like tines.

Forks

• Dinner fork - all-purpose fork intended for eating solid foods. (about 7 inches long)

Spoons

• Teaspoon - basic spoon, intended for stirring drinks and eating

Knives

• Dinner knife - the typical, all purpose utensil if a special-purpose knife is not available. (9-10 inches long)<ref name="rancelab">https://www.rancelab.com/blog/different-types-cutlery-restaurant/<ref>
• Steak knife - shorter and sharper than a dinner knife, sometimes serrated. (4-6 inches long)<ref name="rancelab">https://www.rancelab.com/blog/different-types-cutlery-restaurant/<ref>
• Luncheon knife - a slightly smaller version of the dinner knife, used with other luncheon dishes.<ref name="rancelab">https://www.rancelab.com/blog/different-types-cutlery-restaurant/<ref>
• Fruit knife - a narrow blade with a pointed tip, which may be serrated or slightly curved. (6.5-7.25 inches long)<ref name="rancelab">https://www.rancelab.com/blog/different-types-cutlery-restaurant/<ref>
• Butter knife - a blunt-ended utensil intended for use spreading butter on bread without scraping the bread. (5-6 inches long)<ref name="rancelab">https://www.rancelab.com/blog/different-types-cutlery-restaurant/<ref>