In Europe, various types of knives are used at the table, each designed for specific purposes during a meal. Here are some of the common types of knives used:
Dinner Knife: Also known as the main or table knife, this is the standard knife used for the main course of a meal. It has a moderately sharp, straight edge, and a rounded tip.
Fish Knife: This knife has a narrow and elongated blade, often with a rounded tip. It is designed to easily separate the flesh from the bones when eating fish.
Steak Knife: A steak knife is characterized by a sharp, serrated edge, ideal for cutting through thick and tough cuts of meat, such as steak.
Butter Knife: The butter knife has a blunt edge and is used specifically for spreading butter or other spreads onto bread or rolls.
Cheese Knife: Cheese knives come in various shapes and designs, each suited for cutting different types of cheese. They can have different blade shapes, such as fork-tipped, narrow, or wide blades, depending on the cheese's texture and hardness.
Dessert Knife: A dessert knife is usually smaller than a dinner knife and is used for cutting and eating desserts like cakes and pastries.
Fruit Knife: This knife is typically smaller and has a delicate blade, suitable for peeling, slicing, and preparing fruits.
Oyster Knife: Primarily used for opening oysters, this knife has a short, sturdy blade and a protective handguard.
Pâté Knife: Also known as a spreader, this knife features a wide, flat blade, often with a rounded tip, designed for spreading pâté or similar appetizers onto crackers or bread.
Salad Knife: Salad knives have a wide, rounded blade and are used for cutting salad leaves and vegetables during a meal.
Remember, table settings and the use of specific knives may vary slightly depending on regional customs and dining etiquette in different European countries.