This document describes different types of knives used for various purposes. It provides details on dinner knives, luncheon knives, dessert knives, clam knives, butter knives, cheese knives, fish knives, steak knives, bread knives, fruit knives, grille knives, cake knives, and fillet knives. Dinner knives are the longest knives used at meals to cut and push food. Clam knives have short blades and handles used to open hard shellfish. Butter knives have blunt edges for spreading soft foods like butter.

3. Dinner Knife
- (8-9” in length) –
- has either straight or serrated blade and
a broad or rounded tip used dinners.

4. Dinner Knife
The dinner knife is the
longest knife in a set of
flatware.
It is used to cut and push
food and is laid on the table
at all meals, formal and
informal.

5. The luncheon knife
is 8 to 8¾ inches long, a size that
balances the proportions of the luncheon
plate, which is 8½ inches in diameter.
Although the luncheon knife is used at
formal and informal luncheons, it is not
mandatory for either occasion. Today,
luncheon knives are not commonly used,
and the dinner knife is normally used at
the midday meal.

6. Dessert knife
It is usually quite long,
with a narrow blade that
can be rounded or sharp.
Sharpened knives are
used for cutting hard
desserts, while rounded
knives are used to section
off pieces of soft desserts.

7. Clam knife
- The main purpose of this
knife is to open hard shells
of clams or oysters. Often,
its blade has a beveled edge
so that it is easier to insert it
into the shell, which is
usually closed tightly.
Typically, these knives have
short blades and handles.

8. Butter knife
It’s designed to
apply soft foods
such as butter, jam,
or jelly on bread. It
has blunt edges so
you can’t cut
anything with it.

9. Cheese knife
Such knives easily cut
both hard and soft
types of cheese
thanks to their sharp,
short, and wide
blades. They can be
different in shape and
length.

10. Fish Knife (8-9” in length)
-features a wide blade
with a dull edge and a
tip made with a notched
point used to separate the
skeleton from the body
and lift the bones onto a
plate and used in both
formal and
informal dining.

11. Steak Knife (8-9.5” in length)
- a knife with a serrated blade and a pointed tip
used for steaks.
-They are the sharpest knife on the dining table
and help cut and push pieces of meat cleanly,

12. Bread Knife/Spreader (9-
10” in length)- A small
broad spatula used as an
individual butter spreader
The spreader's flexible blade allows
you to easily spread peanut butter,
cream cheese, jelly or any other
condiment. It is multi-purpose in the
fact that it is also great for slicing
bread, cheese or snack meats.

13. Fruit Knife (6-7” in length)
- somewhat smaller than
dinner knife and used in
addition to the fruit
spoons.
-a small knife, usually
having a distinctive handle
and a stainless-steel blade
with a sharp or serrated
edge, used at table for
paring and cutting fruit.

14. Grille Knife (8-9” in
length)
- like its counterpart,
grille fork, is used for
carving delicacies that
are served directly
from the grille.

15. Cake Knife (8-10” in length)-
is most often considered to
be a serving utensil
for cutting cakes at events
and made of stainless steel,
lightweightand have a
slightly curved blade that
easily cuts through various
textures of cakes and
frostings.

16. Fillet knives are specifically
designed for cutting fish and
removing bones.