Our Piece Code: CK
Crumb knives are generally used by the person actually serving and clearing the table. The straight edge is scraped across the table and is meant for the moving of crumbs.
Our Piece Code: EGSI
(6-8” in length)
Egg servers resemble tomato servers and are used for the lifting and serving of eggs that have been fried.
Our Piece Code: ENT
Entrée servers, much like casserole spoons, can be used for meats, vegetables, or casseroles that are served as entrees.
Our Piece Code: ESF
Escargot forks are small, two-pronged forks used for the eating of escargot. Generally, this piece is used with the 5-piece place setting.
Our Piece Code: FILK
Filet knives are used in the de-boning of fish. The very thin blade is meant for the removing of the bone without destroying the aesthetic of the fish itself.
Our Piece Code: FF
(7-8” in length)
Fish forks resemble salad forks and are used for the eating of fish. Generally, this piece is used with the 5-piece place setting and/or the fish knife.