Cutlery

Cutlery is a set of handheld tools, especially knives, forks, and spoons, used to prepare, serve, or eat food.

Knife: A blade attached to a handle, used for cutting or spreading food. Its edge cuts food at the table and during preparation.
Chopsticks: A pair of slender sticks used together to pick up food, especially in East and Southeast Asia. They perform many eating tasks without the blade-and-prong forms common in Western cutlery.
Bronze Age: A period in which bronze became a widely used material for tools and weapons. Metalworking made durable blades possible long before modern table settings.
Hands as eating utensils: The use of fingers and hands to handle and eat food. Many food traditions rely on hands rather than a personal set of cutlery.
Fork: A handled utensil with prongs, used to lift, hold, or pierce food. Its tines secure food for eating or serving.
Serving spoon: A large spoon designed to transfer food from a shared dish to a plate. It scales the spoon's scooping function for communal serving.
Roman dining: The food customs and meal practices of ancient Roman society. Roman diners used spoons and knives, while forks were not standard eating tools.
Spork: A hybrid eating utensil combining features of a spoon and a fork. It combines two cutlery functions in one tool rather than using separate utensils.
Spoon: A utensil with a shallow bowl and handle, used to scoop or transfer food. Its bowl carries liquids and small portions that forks cannot lift.
Carving knife: A long, narrow knife used to slice cooked meat into portions. It specializes the knife for serving roasts and other large cooked cuts.

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