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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.
Where to place the following items on the table:
Descriptions of knife size, design, and intended use.
From large to small:
- Dinner Knife;
- Steak Knife;
- Luncheon Knife;
- Fish Knife;
- Dessert Knife;
- Fruit Knife; and
- 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.
Descriptions of spoon size, design, and intended use.
In order of descending size.
Purchase the perfect set of flatware following selection criteria in the following areas (among others):
- Mike Lininger, Editor, Etiquette Scholar
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