home | about | contact | etiquette daily | news | site map | dining etiquette | etiquette books

Have a Dining Etiquette Question?

Submit it to us through our contact us page.

Follow Us on Twitter and Facebook for great dining etiquette and table manners tips:

Follow Etiquette Scholar on Twitter Follow Etiquette Scholar on Facebook

Etiquette Daily.

The Etiquette Scholar blog answering you dining etiquette questions.

etiquette scholar / dining etiquette / table setting / flatware


Utensils manufactured from flattened sheets of metal cut and stamped into form; ware that lays flat on the table, such as a knife, fork, and spoon.


Descriptions of knife size, design, and intended use.

From large to small:

  1. Dinner Knife;
  2. Steak Knife;
  3. Luncheon Knife;
  4. Fish Knife;
  5. Dessert Knife;
  6. Fruit Knife; and
  7. Butter Spreader.

Serrated blades cut meat;
Dull blades cut soft food;
Pointed tips carve meat, pare fruit, and separate fish bones; and
Blunt ends spread food.

- , Editor, Etiquette Scholar

If you find any typographical errors, inaccuracies, or inconsistencies, or if you just have something to add, please email us.