page_title: Fork
section_title: Types of fork
hierarchical_section_title: Fork / Types of fork
caption_attribution_description: Wooden Currywurst forks
context_page_description: In cutlery or kitchenware, a fork is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth.
context_section_description: 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 french fries (chips) and other takeaway foods. From 7.5 to 9 cm long. In Germany they are known as Pommesgabel (literally "chip 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
  Extension fork: A long-tined fork with a telescopic handle, allowing for its extension or contraction.
  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.
  Granny fork
  Ice cream fork: A spoon with flat tines used for some desserts. See spork.
  Knork
  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
  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.
  Sardine fork
  Spaghetti fork: A novelty fork with a metal shaft loosely fitted inside a hollow plastic handle. The shaft protrudes through the top of the handle, ending in a crank, that allows the metal part of the fork to be easily rotated with one hand while the other hand is holding the plastic handle. This supposedly allows spaghetti to be easily wound onto the tines. Electric variations of this fork have become more prevalent in modern times.
  Sporf: A utensil combining characteristics of a spoon, a fork and a knife
  Spork: A utensil combining characteristics of a spoon and a fork.
  Sucket fork: A utensil with tines at one end of the stem and a spoon at the other. It was used to eat food that would otherwise be messy to eat such as items preserved in syrup. The tine end could spear the item, while the other end could be used to spoon the syrup.
  Tea fork
  Terrapin fork: A spoon with flat tines used for some soups. See spork.
  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
caption: Two-pronged wooden Chip forks
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