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Guide To Restaurant Cutlery

18 Oct 2019, 10:07 AM

Guide to Restaurant Cutlery

In restaurants far and wide, the ideal dining experience is sought by patrons and managers alike. For some, it is a never ending pursuit with sparse moments of perfection scattered throughout. There are several factors that have to come together to create these moments. The decor, service, the food and its presentation, the crockery, lighting, background music, the furniture...all of these details blend together and are the main areas of focus, and rightly so.† However, far too often the choice of cutlery is an afterthought, which is very strange because of all the pieces (excluding their seat) cutlery are the items that diners are in contact with the most. They can feel the weight of it in their hands, they feel the quality in its weight and in its surface but most importantly, cutlery connects the diner to their food. If the connection is wrong or flawed in any way, it affects the entire experience. Fortunately, we at the Restaurant Supply Store offer a wonderful range of restaurant cutlery from some of the best cutlery brands in the world.

Cutlery has the ability to elevate and define even the most simple dishes.†For finer dining, one is presented with a gorgeous cut of meat with a solid specialty knife for cutting: a gorgeous looking steak knife. The dish changes from a tasty treat to some serious business that demands their attention. Itís special now. Or letís take it to the other end. Itís not the most glamorous or even the most effective tool, but chips at the seaside simply arenít chips at the seaside without that little wooden fork.†Thatís the power of cutlery.

So without further ado, welcome to your guide to restaurant cutlery.

The different types of cutlery:

Cutlery refers to the entire set of utensils used by diners to cut and eat their food. Cutlery is used individually and should not be confused with serving utensils. A standard set of restaurant cutlery consists of a knife, a fork and a spoon. Some sets may include more than one type of each but these are the utensils that make a set.


There are different knives for different tasks. Some knife blades are dull for spreading or for cutting through soft foods. Some knives have a serrated edge for cutting through meat while some may have a sharp point and finely sharpened edge for cutting up tougher pieces a little cleaner. Needless to say, there is a knife for every food type and the right or wrong selection can make all the difference.

Dinner Knife

A dinner knife is approximately 9 Ĺ to 10 inches long and is the most commonly used cutlery knife in the industry. The dinner knife is mainly used for cutting most foods and for maneuvering around the plate, sometimes used with the fork for easier food handling.

Dessert knife

The dessert knife is slightly smaller than the dinner knife, much like the dessert plate is slightly smaller than a dinner plate. The size of a dessert knife is smaller so that it matches better with the smaller plate but also to reflect the finesse and delicacy of the dessert itself.

Fish Knife

This knife is a remnant of the Victorian age when table etiquette was at the forefront of high society. The fish knife consists of a broad, flat scalloped shaped blade for lightly separating fish meat from skin, and a sharpened point used to pick out small bones.

Steak Knife

The steak knife can be used as a dinner knife or as an additional knife. Steak knives can come with a serrated edge or with a finely sharpened straight edge, depending on the type of meat one is eating.

Fruit knife

A fruit knife can be between 6 Ĺ to 7 ľ inches long, that is narrower than a dinner knife and has a pointed tip. The blade of a fruit knife can be serrated or slightly curved and is meant for the cutting and peeling of various types of fruit.

Cheese Knife

A cheese knife consists of a broad, flat blade with a slightly curved tip that splits into two prongs. It is used to cut both hard and soft cheeses and is a staple of selective cheese boards.

Butter knife

A butter knife is quite small, measuring between 5 and 6 inches, and has a soft, rounded point so as not to affect delicate surfaces.


The function of a spoon is simple but with so many different dishes coming in a variety of shapes and sizes, different types of spoons are needed as well.


A smaller spoon that is mostly used for stirring coffee or tea, or adding sugar to them. They can be used for eating with but due to their smaller size, they arenít exactly ideal except for certain dishes.


Out of all the spoons used as cutlery, tablespoons are the most common. They are bigger in size than teaspoons and are large enough to transport bite-sized morsels from plate to mouth.

Soup Spoon

The size of a soup spoon is between a teaspoon and a tablespoon but it has a larger, rounded head, ideal for sipping soups.

Dessert Spoon

Dessert spoons are similar in size to a soup spoon but their heads are long ovals that hold twice the amount of a teaspoon. Dessert spoons are used for eating desserts but can also be used for eating cereals or soups.

Coffee Spoon

Coffee spoon are smaller than teaspoons and usually come with after-dinner services. Coffee spoons can be used for stirring, adding sugar to hot drinks and for scooping froth from the top of specialty coffees.

Service Spoon

Service spoons tend to featured in buffets but they can also accompany larger, shared dishes served at restaurants. Service spoons are larger than tablespoons and are not meant to be used for eating.


Last but not least, the fork: absolute star of the cutlery set. Yes, spoons and knives have their place but most food wouldnít get very far without a well placed fork. And of course, there is a fork for every occasion.

Dinner Fork

The dinner fork is approximately 7 inches in length and is served alongside the main course of the meal and have 3 to 4 tines.

Salad Fork

Salad forks are approximately 6 inches in length. The outer tines have notches and are longer and wider than the inside tines.

Forks with extra long tines

These forks are best used for eating pasta, specifically long and thin noodles like spaghetti.

Dessert fork

Dessert forks are similar to salad forks and can be substituted for one another with ease. Dessert forks donít necessarily need the notches on the outer tines but the will not be shunned if present.

Seafood Fork

A seafood fork is specifically designed for eating shellfish, double-pronged and slim. The tines are small enough to get in between the smaller crevices of crustaceans and the curved scraper side is ideal for scooping out meat.

Fish Fork

Fish forks are used for both eating and serving fish. The tines tend to be slightly wider than regular dinner forks and are uniform in length and width.

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