List of Types of Spoons
tablespoon
Largest spoon, with a capacity of .5 oz. sundae spoon
Long-handled spoon used for mixing drinks or eating desserts served in a sundae glass. dessert spoon
Spoon used for eating liquid or semiliquid desserts. soup spoon
Spoon used for eating liquid or semiliquid foods; it is part of a basic place setting. teaspoon Somewhat larger spoon, with a capacity of 1/6 oz or 1/3 tablespoon. coffee spoon
The smallest utensil in this category, hence sometimes called a small spoon.
steak knife
Very sharp knife, often serrated, used to cut firm, often fried, pieces of meat.
dinner knife
Large all-purpose knife that is part of a basic place setting. cheese knife
Its curved, double-pointed tip makes it easier to spear individual pieces of cheese.
fish knife
Wide-bladed knife used to remove bones from a fish served whole.
dessert knife
Small knife used to cut desserts into bite-sized pieces. butter knife
Blunt knife set out when bread is served and used for buttering it.
fondue fork
Fork used to spear the bread served with a cheese fondue, or the meat served as part of Chinese fondue or fondue bourguignonne. dinner fork
Large all-purpose fork that is part of a basic place setting. fish fork
Large fork, usually used for eating fish dishes. salad fork
Fork used mainly for eating salad.
dessert fork
Fork used to cut desserts into bite-sized pieces. oyster fork
Fork used mainly to separate the flesh of a mollusk from its shell.
· Bead Cutlery - this well know design was first created by a London Silversmith in the 18th Century. The design consists of intricately carved tiny beads that border the cutlery. It is a staple cutlery design and has been known as a classic for a very long time.
· Grecian cutlery- This particular design is well known for being quintessentially English and consists of cutlery with edges designed to emulate the Ionic columns. The general look and feel of Grecian
Largest spoon, with a capacity of .5 oz. sundae spoon
Long-handled spoon used for mixing drinks or eating desserts served in a sundae glass. dessert spoon
Spoon used for eating liquid or semiliquid desserts. soup spoon
Spoon used for eating liquid or semiliquid foods; it is part of a basic place setting. teaspoon Somewhat larger spoon, with a capacity of 1/6 oz or 1/3 tablespoon. coffee spoon
The smallest utensil in this category, hence sometimes called a small spoon.
steak knife
Very sharp knife, often serrated, used to cut firm, often fried, pieces of meat.
dinner knife
Large all-purpose knife that is part of a basic place setting. cheese knife
Its curved, double-pointed tip makes it easier to spear individual pieces of cheese.
fish knife
Wide-bladed knife used to remove bones from a fish served whole.
dessert knife
Small knife used to cut desserts into bite-sized pieces. butter knife
Blunt knife set out when bread is served and used for buttering it.
fondue fork
Fork used to spear the bread served with a cheese fondue, or the meat served as part of Chinese fondue or fondue bourguignonne. dinner fork
Large all-purpose fork that is part of a basic place setting. fish fork
Large fork, usually used for eating fish dishes. salad fork
Fork used mainly for eating salad.
dessert fork
Fork used to cut desserts into bite-sized pieces. oyster fork
Fork used mainly to separate the flesh of a mollusk from its shell.
· Bead Cutlery - this well know design was first created by a London Silversmith in the 18th Century. The design consists of intricately carved tiny beads that border the cutlery. It is a staple cutlery design and has been known as a classic for a very long time.
· Grecian cutlery- This particular design is well known for being quintessentially English and consists of cutlery with edges designed to emulate the Ionic columns. The general look and feel of Grecian