Fab Hospitality is manufacturer of stainless steel restaurant equipment’s and Cutlery is our specialty. Buying cutlery (sometimes referred to as flatware) needs time and thought as there are several factors to consider. Style is probably the best starting point – do you want a classic style or would a funky contemporary design be more your thing? Finish is another important factor. Stainless steel is the most common finish, but silver plate is another option (though more expensive). The size of your family and how regularly you entertain guests will determine the size of set you decide on. You can always add to these sets by purchasing individual pieces or accessories such as pastry forks or fish eaters. This guide explains the different types of cutlery, finishes and storage solutions available.
Table Fork – Used for your main meal, this fork will be used alongside your main meal table knife and will be the largest fork in your set.
Pastry Fork – Mainly used for desserts like cheesecake and flans which contain pastry.
Fish Fork – A fork used together with the fish knife as a pair, used for eating fish.
Dessert Fork – Used for desserts without pastry, like soft gateaux and sponge desserts.
Butter Knife – A rounded knife for smoothly spreading butter, jams and other spreads.
Steak Knife – A long serrated knife for cutting steak, this knife will generally have a good grip handle.
Table Knife – Your main knife for the main meal course and will generally be the largest in the set.
Fish Knife – Use alongside your fish fork for delicately cutting fish and seafood courses.
Cheese Knife – Designed for cutting all types of cheese and will feature a prong on the end for picking up your cut cheese.
Dessert Knife – A smaller knife with a smaller blade and a longer handle, use with your dessert fork.
Teaspoon – A small spoon used for tea and coffee and measure small amounts of ingredients.
Coffee Spoon – Slightly smaller than a teaspoon, this spoon will be used alongside serving coffee.
Latte / Sundae – A long handled teaspoon, designed for stirring long tall drinks and enjoying a tall dessert like a sundae.
Dessert Spoon – A dessert spoon is a little bit smaller than tablespoon and used for eating desserts and puddings.
Soup Spoon – A rounded spoon designed for scooping and eating soup.
Tablespoon – A deep large spoon used for serving and measuring ingredients.
Grapefruit Spoon – Similar in size to a teaspoon but the bowl of the spoon is more pointed and has serrated edges for cutting the fruit.
Stainless Steel Serving ware
Mustard Spoon – A tiny spoon smaller than a teaspoon, perfect for serving a small amount of mustard. These spoons can be decorative or have a hook end to prevent them slipping into the mustard.
Straining Spoon – A straining spoon is slotted for draining vegetables from the cooking water or food from a sauce, once drained the vegetables or food can then be served.
Jam Spoon – A jam spoon is designed to serve jam, the spoon can have a kink in the handle that acts as a hook, preventing the full handle falling into the sticky jam.
Mint Sauce Spoon – A small teaspoon with a pouring lip on the side of the spoon head, this is used for pouring onto your lamb.
Cake Server – A cake server has a flat head, ideal for sliding under a slice of cake and lifting easily away for serving.
Honey Spoon – A honey spoon is designed to serve honey, the spoon can have a kink in the handle that acts as a hook, preventing the full handle falling into the honey.
Sugar Tongs – Sugar tongs are small tongs for picking up sugar cubes when serving tea or coffee, they are small enough to put with a sugar bowl and not be too intrusive.
Salad Servers – A pair of spoons, sometimes with prongs, designed for delicately picking up salad. Sometimes these can be joined together at the handle for easy handling.