From the Protocol.org page, I presented each of the cutlery used on the table, detailing its shape, size and use.

1. Soup spoon. Deep cavity spoon, about 22 cms. long. Mainly used for soups, purees, gazpachos and legumes.
2. Table fork. Covered, the same size as the spoon, and serrated. It can be 4 or 5 teeth, although there are many other designs. Used for tortillas, most of the vegetables and in the company of the knife, most of the time.

3. Table knife. The same length as the fork and spoon, slightly toothed, about half the edge. Used to cut food.

4. Fish shovel. Covered with flat, wide shovel. Blunt. It can be straight or slightly curved. Used for fish both with and without bone.
5. Fish fork. Fork flatter than the table and slightly wider. Used for fish. If we do not have these cutlery, you can use the table fork.
6. Meat knife. It is usually somewhat smaller than the table knife, and has a more jagged edge. Used for lean meats, steaks and similar meats.
7. Sharpening knife. Mainly used to give a better cutting edge to the carving knife. But also used with other knives, such as the ham knife. The one used by some professionals is known as chaira.
8. Carving knife. Large proportions knife, approximately 30 cms. of length. Used to carve birds and other game pieces, when served whole to the table.
9. Carving fork. Also similar in size to the carving knife. Used to hold the piece that we want to carve. Two teeth and wide central opening.
10. Serving spoon. Large spoon and very wide shovel. Used to serve side dishes and other accompaniments in roasts and similar dishes.
11. Service fork. Similar in size to the serving spoon, toothed (4-5 teeth), very wide and flat-bladed. Used in the company of the service spoon as an auxiliary aid.
12. Service shovel. Covered with a wide, open-ended shovel, similar in size to a serving spoon and fork. Used to serve soupy dishes, such as legumes.
14. Spoon of salad. Covered with a wide shovel and little concavity, very long, more than 30 cm. approximately used to stir and serve salads.
15. Salad fork. Covered with a wide shovel, barely serrated (practically notched) and similar in size to a salad spoon. It is used as an auxiliary to the salad spoon and for the same functions.
16. Serving saucepan - Cacillo. Covered with a very long handle, more than 32 cm. approximately, and wide concavity. Used to serve creams, gazpachos, stews, soups ...
17. Gravy spoon. Covered with a short handle, less than 20 cm. approximately, of medium cavity and flattened. Used with the saucers of the dishes and used as the name suggests to serve all kinds of sauces.
18. Cheese shovel. Wide and flat shovel, without cutting edge, about 22 cm long. Used for cutting and serving creamy cheeses, as an example Galician nipple.
19. Cheese knife. Small knife, about 17 cms. long, used in cheese boards. There is another version different from that of the drawing shown, which ends in a curved point, with two teeth, acting as a "fork" to pierce the pieces of cheese.
20. Cake knife. Covered with a shovel slightly wider than the table knife, and not very sharp. Used to cut hard tarts and similar tarts.
21. Cake cutter. Covered with a short handle and wide teeth. Very useful for cake cakes avoiding their breakage if done with other cutlery. It is not well known and used.
22. Cake shovel. Traditional cutlery for this type of dessert, with a very wide shovel and a short handle. Used for both cutting and serving. Useful for creamy cakes and of the "mouse" type.
23. Butter knife. Covered with a wide shovel, similar in size to a dessert knife. Blunt (or blunt). Used to spread butter on bread.
24. Juicer fork. Small fork (similar to dessert) with long teeth slightly open at the tips. Used to prick citrus or fruit to squeeze.
25. Spoon of broth. Spoon of small dimensions, wider concavity than that of dessert. Used as its name suggests to take broths and broths.
26. Teaspoon dessert. Little sister of the table spoon, slightly smaller than half of it. Used for all kinds of desserts: creams, "mouses", cakes, etc.
27. Dessert fork. Like the teaspoon, slightly less than half the size of the table fork. Short teeth (3 or 4 teeth, generally) used for desserts and as cutting elements in soft foods.
28. Teaspoon of coffee. The smallest of all cutlery, with little cavity. It is uniquely used to stir coffee or infusions. Don't forget to take it out of the cup when you go to drink.
29. Oyster fork. Covered short, serrated (usually 3 teeth), thick and strong. Used to extract the mollusk from its shell to which it is attached.
30. Fruit fork. Cutlery of medium size (between the table fork and the dessert fork). Used to take the fruit and as a substitute for dessert cutlery if there were none.
31. Fruit knife. Cutlery short, slightly toothed and the same size as the fruit fork. It is used in conjunction with the fruit fork and for the same purpose.
32. Seafood tongs.Covered with tweezers, measuring approximately 20 cms. Used to "crack" or break the hardest parts of the shellfish, such as the legs. Never use your teeth.
33. Fork of snails.Long covered, about 22 cms. With two broad teeth. It is usually used in conjunction with a forceps that holds the snail to extract "the bug" with the tip of the skewer or snail fork.
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I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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