Grille Fork (See Viande Fork)
Cocktail Fork (See Oyster Fork)
Cherry Fork (3" to 4")
Cake Fork (5 1/2" to 6 1/2")
Similar to a salad fork, but usually having barred tines so bits of cake won't fall through.
Bird Fork (6" to 7")
For holding small game birds while cutting them. The bird fork is used in conjunction with a bird knife.
Berry Fork (See Strawberry Fork)
The largest of the individual eating forks with four equal tines.
Dessert Fork (5" to 6")
Similar to a salad fork, but a bit smaller and usually more decorative. Tines sometimes barred. Today,
manufacturers offer a combination "salad fork/dessert fork" - one utensil serving a dual role.
Crab Fork (See Shellfish Fork)
Corn Fork (5 1/2" to 6 1/2")
Similar to a salad fork, but the center tines are longer and sharp. The
tines are to facilitate removal of corn from the cob which then can be
eaten with the same utensil.
Pre-dating but very similar to today's salad fork, the fish fork is used in
conjunction with a fish knife for the fish course. Classic examples have
three or four tines, the outer tines are frequently seen curved inward.
Escargot Fork (4 1/2")
A small fork made with two long, pointed tines. For eating snail meat,
whether the diner is extracting the meat from the shells (the shells being
held with escargot tongs) or whether the meat is being served in an escargot dish.
Lettuce Fork, Individual (6" to 6 1/2")
Unusual and extremely hard to find fork with four thin, partially splayed tines; a bit along the same lines as a
lettuce serving fork but with a much shorter handle. For eating lettuce based salads.
Ice Cream Fork (5 1/2" to 6")
A combination spoon and fork.
Viande Fork (7" to 8")
Originally produced by International Silver, in conjunction with the viande
knife, as an answer to what type of flatware should be set out at a buffet.
A viande fork consists of a handle which is longer and tines which are
shorter than a regular luncheon or place fork. Oneida copied the same style and marketed it as a grille fork.
Place Fork (7 1/4" to 8")
This is the second largest individual fork. Thanks to numerous requests
from buyers looking for something a bit more substantial than a luncheon
fork and something not so massive as a dinner fork, silver manufacturers
responded with the place fork shortly after World War II. Also see Luncheon Fork.
Pie Fork (5" to 6 1/2")
Very similar to a pastry fork. Many manufacturers made one style of
fork, calling it a pastry fork one year, a pie fork the next. Some
manufacturers made three tined pastry forks and four tined pie forks.
Pastry Fork (5" to 6 1/2")
Three or four tined fork with one wide cutting tine. The wider cutting tine
is for cutting through pastry and desserts without damaging the fork.
Oyster Fork (5 1/4" to 6")
A thin handled fork with three short, usually sharp tines. Originally
strictly for eating oysters or clams on the half shell, the oyster fork is
now used for a variety of shellfish dishes served in a compote or a shell,
such as shrimp cocktail or coquille St. Jacques. Also called a cocktail fork or seafood fork.
Short three tined fork with an elongated center tine which is used to aid
in removing the mango pit.
Luncheon Fork (7" to 7 1/2")
A bit smaller than a place fork, these forks were originally called dessert
forks. As manufacturers began producing a wider array of pieces, the
smaller dessert fork was developed and the luncheon fork took on its name.
See also Place Fork.
Lobster Fork (6" to 7")
See also Oyster Fork or Lobster Pick
Ramekin Fork (5" ' 5 1/4")
Short fork with short, wide tines. Foods served in ramekins were
traditionally seafoods or meats served in rich cream sauces, being so
rich that only a small serving was sufficient. Ramekin forks allow only
a small portion of food to be taken up, thus allowing the food being served
to be eaten slowly and delicately.
Salad Fork (6" to 7")
A medium sized fork, often with a wider cutting tine, for eating green
leafy salads. Tines are occasionally seen barred as in the lower photo
to the right.
Shellfish Fork (6" to 6 1/2")
Similar to an oyster fork, but with a flat handle.
Snail Fork (See Escargot Fork)
Seafood Fork (See Oyster Fork)
Terrapin Fork (4 1/2" to 5 1/2")
Small delicate fork that usually has short tines to allow the picking up
of terrapin meat (turtle) while allowing the accompanying sauce to
remain on the fork. The fork shown to the right is an exception to the
normally short tines, but we know this is a terrapin fork because of the decorative turtle at the base of the tines
(click on photo to enlarge).
Strawberry Fork (4 3/4" to 5 1/2")
Short delicate handled fork with three very long, thin tines (although
some manufacturers market two tined forks as strawberry forks). Used
to pierce strawberries and then dip them into brown sugar, whipped cream, and other toppings.
Scallop Fork (2 1/2" to 3")
We've seen only one manufacturer create a specialty fork just for eating these
delectable shellfish, and that's Tiffany & Co. Of course when one maker took
the lead, others were sure to follow.
Oyster Fork, Delmonico (5 1/4" to 6")
A type of oyster fork offered by Gorham in several of its regular patterns that has one tine with a wide cutting
edge and used when eating Oysters Delmonico or other cooked oyster dishes.