forks
- Asparagus fork
- Barbecue fork
- Beef fork - A fork used for picking up meat. This fork is shaped like a regular fork, but it is slightly bigger and the tines are curved outward. The curves are used for piercing the thin sliced beef.
- Berry fork
- Carving fork - A two-pronged fork used to hold meat steady while it is being carved. They are often sold with carving knives or slicers as part of a carving set.
- Cheese fork
- Chip fork - A two-pronged disposable fork, usually made out of sterile wood (though increasingly of plastic), specifically designed for the eating of chips (known as french fries in North America), fried fish and other takeaway foods. From 7.5 to 9 cm long. In Germany they are known as Pommesgabel (literally "potato fork") and "currywurst fork".
- Cocktail fork - A small fork resembling a trident, used for spearing cocktail garnishes such as olives.
- Cold meat fork
- Crab fork - A short, sharp and narrow three-pronged or two-pronged fork designed to easily extract meat when consuming cooked crab.
- Dessert fork (alternatively, pudding fork/cake fork in Great Britain) - Any of several different special types of forks designed to eat desserts, such as a pastry fork. They usually have only three tines and are smaller than standard dinner forks. The leftmost tine may be widened so as to provide an edge with which to cut (though it is never sharpened).
- Dinner fork
- Fish fork
- Fondue fork - A narrow fork, usually having two tines, long shaft and an insulating handle, typically of wood, for dipping bread into a pot containing sauce
- Fruit salad fork - A fork used which is used to pick up pieces of fruit such as grapes, strawberries, melon and other varies types of fruit.
- Garden fork
- Granny Fork
- Ice cream fork
- Meat fork
- Olive fork
- Oyster fork
- Pastry fork
- Pickle fork - A long handled fork used for extracting pickles from a jar, or an alternative name for a ball joint separator tool used to unseat a ball joint
- Pie fork
- Pitchfork
- Relish fork
- Salad fork - Similar to a regular fork, but may be shorter, or have one of the outer tines shaped differently. Often, a "salad fork" in the silverware service of some restaurants (especially chains) may be simply a second fork; conversely, some restaurants may omit it, offering only one fork in their service.
- Tea fork
- Toasting fork - A fork, usually having two tines, very long metal shaft and sometimes an insulating handle, for toasting food over coals or an open flame
spoons
- · Bouillon spoon — round-bowled, somewhat smaller than a soup spoon
- Caviar spoon — usually made of mother of pearl, gold, animal horn or wood but not silver, which would affect the taste
- Chinese spoon a type of soup spoon
- Coffee spoon — small, for use with after-dinner coffee cups, (usually smaller than teaspoon)
- Cutty — short, chiefly Scot and Irish
- Demitasse spoon — diminutive, smaller than a coffee spoon; for traditional coffee drinks in specialty cups and for spooning cappuccino froth
- Dessert spoon — intermediate in size between a teaspoon and a tablespoon, used in eating dessert and sometimes soup or cereals
- Egg spoon — for eating boiled eggs; with a shorter handle and bowl, a more pointed tip and often a more rounded bowl than a teaspoon
- Grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons
- Horn spoon — a spoon made of horn, used chiefly interjectionally in the phrase By the Great Horn Spoon!, as in the children's novel of that title by Sid Fleischman
- Ice cream fork — sometimes called a "spork", this implement has a bowl like a teaspoon with the point made into 3 stubby tines that dig easily into frozen ice cream
- Iced tea spoon — with a very long handle
- Marrow spoon or marrow scoop — 18th century, often of silver, with a long thin bowl suitable for removing marrow from a bone
- Melon spoon; often silver, used for eating melon
- Parfait spoon — with a bowl similar in size and shape to that of a teaspoon, and with a long slim handle, used in eating parfait, sundaes, sorbets or similar foods served in tall glasses
- Plastic spoon — cheap, disposable, flexible, stain resistant, sometimes biodegradable; black, white, colour or clear; smooth, non-porous surface; varied types and uses
- Rattail spoon — developed in the later 17th century; with a thin pointed tongue on the bottom of the bowl to reinforce the joint of bowl and handle
- Runcible spoon — non-existent object referenced in the nonsense poem The Owl and the Pussycat by Edward Lear; various suggestions for its definition have been put forward
- Salt spoon — miniature, used with an open salt cellar for individual service
- Saucier spoon — slightly flattened spoon with a notch in one side; used for drizzling sauces over fish or other delicate foods.
- Soupspoon — with a large or rounded bowl for eating soup.
- Cream-soup spoon — round-bowled, slightly shorter than a standard soup spoon
- Teaspoon - small, suitable for stirring and sipping tea or coffee, standard capacity one third of a tablespoon, unit of volume.
- Tablespoon - volume of three teaspoons. Sometimes used for ice cream and soup, unit of volume.
- Seal-top spoon - silver, end of handle in the form of a circular seal; popular in England in the later 16th and 17th centuries
knives
- Bread knife: A knife with a serrated blade for cutting bread
- Boning knife: A knife used for removing the bones of poultry, meat, and fish
- Carving knife: A knife for carving large cooked meats such as poultry, roasts, hams
- Chef's knife: Also known as a French knife, a cutting tool used in preparing food
- Cleaver: A large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is used mostly for hacking through bones as a kitchen knife or butcher knife, and can also be used for crushing via its broad side, typically garlic
- Butcher's Knife: A knife designed and used primarily for the butchering and/or dressing of animals.
- Electric knife: An electrical device consisting of two serrated blades that are clipped together, providing a sawing action when powered on
- Kitchen knife: Any knife, including the chef's knife, that is intended to be used in food preparation
- Oyster knife: Has a short, thick blade for prying open oyster shells
- Paring or Coring Knife: A knife with a small but sharp blade used for cutting out the cores from fruit.
- Rocker knife is a knife that cuts with a rocking motion, which is primarily used by people whose disabilities prevent them from using a fork and knife simultaneously
- Table knife or Case knife: A piece of cutlery, either a butter knife, steak knife, or both, that is part of a table setting, accompanying the fork and spoon
- Ulu: An Inuit woman's all-purpose knife
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