Viande Knife (See Grille Knife)
Crawfish Knife
Bird Knife
Duck Knife
Dessert Knife (8")
Dinner Knife (9 1/4" to 9 3/4")
The largest of the individual dining knives.
The largest of the individual dining knives.
Butter Knife
The smallest of the individual knives. The tip of the blade is rounded with some
ends being wider than the rest of the blade. Today, butter knives come in either
solid sterling or with sterling handles and stainless blades. Used at informal to semi-formal meals when a bread and
butter plate is set out. At the most formal of dinners, bread is not served so the butter knife is not used.
The smallest of the individual knives. The tip of the blade is rounded with some
ends being wider than the rest of the blade. Today, butter knives come in either
solid sterling or with sterling handles and stainless blades. Used at informal to semi-formal meals when a bread and
butter plate is set out. At the most formal of dinners, bread is not served so the butter knife is not used.
Grille Knife (8" to 9")
Originally produced by International Silver, in conjunction with the grille fork,
as an answer to what type of flatware should be set out at a buffet. A grille
knife consists of a handle which is longer and a blade which is shorter than a regular luncheon or place knife. Also
called a viande knife.
Originally produced by International Silver, in conjunction with the grille fork,
as an answer to what type of flatware should be set out at a buffet. A grille
knife consists of a handle which is longer and a blade which is shorter than a regular luncheon or place knife. Also
called a viande knife.
Fruit Knife (6 1/2" to 7 1/4")
Knife with a narrow sharp blade, usually slightly curved, with a pointed end. Used for
peeling and cutting fresh fruit at the table.
Knife with a narrow sharp blade, usually slightly curved, with a pointed end. Used for
peeling and cutting fresh fruit at the table.
Fish Knife (8 1/2" to 8 3/4")
A wide bladed knife with a dull, wide edged blade that ends in a point. The point
is used to separate the bones from the fish and lift the bones onto the plate; the
notch at the top of the blade is also there for this endeavor. Used with a fish fork for the fish course.
A wide bladed knife with a dull, wide edged blade that ends in a point. The point
is used to separate the bones from the fish and lift the bones onto the plate; the
notch at the top of the blade is also there for this endeavor. Used with a fish fork for the fish course.
Orange Knife / Grapefruit Knife / Citrus Knife
Most commonly called an orange knife, this is a short thin knife with curved blade, serrated on one side, for cutting
the peel away from oranges and other citrus fruits. Occasionally has a pick at the end of the blade to pick up the fruit.
Orange knives may be all sterling or sterling handled with stainless or silverplated blades.
Most commonly called an orange knife, this is a short thin knife with curved blade, serrated on one side, for cutting
the peel away from oranges and other citrus fruits. Occasionally has a pick at the end of the blade to pick up the fruit.
Orange knives may be all sterling or sterling handled with stainless or silverplated blades.
Melon Knife
Luncheon Knife (8" to 8 3/4")
Steak Knife (8 1/4" to 9 1/4")
A type of knife with sharp, curved blade with pointed end. Blade may be serrated or not.
For cutting thick cuts of meat.
A type of knife with sharp, curved blade with pointed end. Blade may be serrated or not.
For cutting thick cuts of meat.
Place Knife
| Place Knives |
Tea Knife
Carving Set, Individual
Melon Fork/Knife
| Sterling Fashions |