So what is the difference between a salad fork and a dinner fork ? A salad fork is used for salads and a dinner fork is used for the main course. They both have four tines, although some salad forks sometimes have a thicker outer tine on the left for cutting lettuce and vegetables.
Salad Fork Recognized by its often-reinforced center tines, the four-pronged fork has an extra-wide left tine that can be employed as a cutting edge for vegetables and lettuce. If salad is served after the main course, it will be placed closest to the left side of the plate, to the right of the dinner fork .
Salad forks are often made with an extra wide left tine to provide leverage when cutting stubborn lettuce or broad vegetables. This tine is sometimes grooved, in order to cut up salad . The second and third tines of the salad fork are occasionally connected by a rod, to provide additional strength.
Snail Forks are small forks used for aperitifs, for skewering olives, snails, canapes and other tidbits and appetizers. Snail Forks are just one of many table accessories produced by 3V Venosta.
Both are smaller than dinner forks but larger than the oyster fork , the smallest fork in a formal place setting. With some flatware, the salad fork has longer tines but a shorter handle than the dessert fork , which has shorter tines but a longer handle, making them the same length.
Forks go on the left, with the salad fork first, and then the dinner fork beside the plate. On the right side of the plate, you will find the knife, appetizer or salad knife, spoon, soup spoon, and oyster fork . The knife blades should be positioned with the cutting sides closest to the plate.
The second type of fork is the fish fork . This fork is special because its left tine is slightly larger than the other tines. There also will be a notch on the side of the fork . The purpose of both of these details is to allow the user to remove the bones and skin from their fish using the left tine.
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. In Germany they are known as Pommesgabel (literally “chip fork “) and “currywurst fork “.
The forks generally go on the left, with the exception of an oyster fork which goes to the far right of the spoons, and the knives and spoons go on the right . The cutting edges of knives are always placed toward the plate.
Oyster fork Oyster forks are 3 – prong forks which are narrow in shape, and they are commonly referred to as cocktail forks . They are used for handling shellfish and for eating shrimps. This remains the only fork placed at the right side of a plate in a formal dinner setting.
The four tines design is to be attributed to a study on the greater ease of taking food and accompanying it to the mouth: the forks with two or three tines were perfect for piercing food but not for collecting it, and they were also often uncomfortable to bring food to the mouth.
Forks with a wide left tine and an optional notch, such as a salad fork , fish fork , dessert fork , and pastry fork , provide extra leverage when cutting food that normally does not require a knife. Forks with curved tines, such as the oyster fork , are made to follow the shape of the shell.
The dinner fork goes to the left of the dinner plate and the salad fork goes to the left of the dinner fork . Place the knife to the right of the dinner plate and then set the spoon to the right of the knife . The dessert spoon should be placed horizontally above the dinner plate.
Because the fork was an assisting utensil to the knife, and the knife was already firmly gripped in the right hand , people were forced to navigate the fork with their left hand . It is for this reason that the fork was then laid upon on the left side of the plate.