Ann Arbor Dinnerware Flatware Silverware Identification Guide

A Note About This Guide

[Home] [Top of Guide] [About This Guide] [About Place Items] [Spoons] [Forks] [Knife Terminology] [Knives] [Misc.] [For Kids] [About Serving Items] [Serving Items] [Less Common Serving Items] [More Info]

This guide is provided as a service by the Ann Arbor Dinnerware. It may be used free of charge. However, it may not be copied or reproduced in any way without permission from the author.

The lengths in inches, which are given in parentheses, are average lengths. The items by different manufacturers and different patterns vary greatly. When you are trying to get matching items for your pattern always measure the length in inches to the nearest eight of an inch.

This list attempts to include the commonest items and a nice variety of the uncommon as well. It is incomplete. It probably will be "under construction" for the foreseeable future. Ann Arbor Dinnerware will add entries and photographs. If you have photos of unusual items that you would like us to include you can e-mail a. .gif or .jpg. Your comments, clarifications, corrections, kudos, or other ideas about this list are appreciated and welcome. Send ideas to: aadinex@aadinex.com

A Note About Place Setting Items

We have included a lot of items under place setting pieces. Most of which are not a part of a "modern" service. A lot of interesting items where invented in Victorian times (for example: the strawberry fork).

Today the most common place setting items are (*):

• Teaspoon
• Place Spoon
• Place Fork
• Salad Fork
• Place Knife
  

The most common additions to the basic five piece place settings are(**):

• Butter Spreader
• Cocktail Fork
• Cream Soup Spoon
• Iced Teaspoon

Place Setting Spoons

5 O'clock spoon - (5" - 51/2")

This is slightly smaller than a regular teaspoon. It is not available in most modern services. This spoon is usually identical to a youth spoon. As the name suggests it is for the before dinner tea or coffee. China manufactures used to manufacture tea and coffee and demitasse sized cups.

Demitasse spoon - (4" - 5")

This is the smallest of the Teaspoons. They are for use with espresso or other small "After Dinner" drinks.

[Fruit Spoon] [Grapefruit Spoon] [Melon Spoon]
- (5 1/2" - 6 1/2 ") !!! Modified Item Alert !!!

This spoon is about the same size and shape as a teaspoon. The bowl may be slightly smaller and more ornate than a regular teaspoon. If the bowl does not differ from a teaspoon in any way other than that it has cut out serration's consider the possibility that this is a modified item. Normally, fruit spoons have a sharp pointed tip or a slightly serrated tip.

Ice Cream Spoon - (5" - 6") !!! Modified Item Alert !!!

This spoon for ice cream is often modified from teaspoons. Genuine ice cream spoons are most often found in services that were introduced about the turn of the century (early 1900's). There was no automated refrigeration then. Ice cream was a rare treat that deserved a special spoon. Today many collectors want to acquire ice cream spoons. Also see: Ice Cream Forks.

Iced Tea / Tall Drink Spoon ** - (7" - 8")

This is a long handled teaspoon. In addition to tall drinks it is great for getting the last bit out of tall jars.

Place Spoon / Oval Soup / Dessert Spoon * - (61/2"- 71/2 ")

The Place spoon, Oval soup and Dessert spoon usually refer to the same item in modern flatware services. In older services, these terms can actually refer to slightly different sizes of very similar items. All of these are basically a larger version of the teaspoon. In older services, measure this piece carefully to be sure that you are ordering the correct size of spoon.

Salt Spoon - (2" - 3")

Usually only found in 19 Century Patterns. This is a very small (usually round bowled) spoon used for taking salt from a salt dish to the food. You will not usually find these in silver plate or Stainless. Silverplate can not survive the exposure to salt.

Teaspoon * - (5 1/2" - 6 1/2 ")

The ordinary teaspoon is the most common flatware item.

Round Bowled Soup Spoons

Bouillon - (4 3/4" - 5 1/2 ")

The smallest of the round bowled soup spoons is for use with the small handle free soup cups.

Cream Soup ** - (5 1/2" - 6 1/2 ")

The commonest of the round bowled soup spoons is for use with the two handled soup bowls.

Gumbo - (6 1/2" - 7 1/2 ")

The largest of the round bowled soup spoons is for use with large soup bowls. They are sometimes call large Cream Soup Spoons.

Place Setting Forks

Cocktail Fork ** - (6" - 7")

A small trident shaped fork. Occasionally the tines on the cocktail fork are barbed. They are used for cocktails, hors d'oeuvres & fruit salads. A Cocktail fork is used as a pickle fork or a lemon fork in services that lack these small serving forks.

[Dinner Fork] [Hollow Handle Dinner Fork] - (71/2" - 8")

This is a very large fork for dinner.

Grill Fork -

This fork is popular in services from the 1930's and '40's. It is a long fork with small short salad fork sized tines. It is usually paired with grill knives. Grill items seem to be most common in silver plated patterns.

Ice Cream Fork - (5" - 51/2"") !!! Modified Item Alert !!!

This is the original "spork." It is a spoon with short tines at the tip. You probably will not find this in modern services. If you do find one in a modern service, check it for the possibility of being a modified teaspoon. This is pretty much the same as Terrapin Forks or Ramekin Forks. Also see: Ice Cream Spoons.

Lunch Fork - - (6 1/2" - 71/2")

Usually this is the same as the place fork. In older services it is smaller than the place and dinner forks.

Pastry Fork - (5" - 61/2")

In most services this is the same as a salad fork. It is basically a salad fork with a notch cut out of the top of the left tine.

Place Fork* - (6 3/4" - 71/2")

This is the standard fork at a place setting.

Salad Fork (new style tines) * - (6" - 6 1/2")

The middle tine is elongated and often has a decorative design cut into it.

Salad Fork (old style tines) - (6" - 6 1/2")

The tines all stop at the same length on the fork.

Salad Fork (T-bar) - (6" - 6 1/2")

The all (or some) of the tines are connected by a "bar" on the fork. T-bars sometimes occur on serving forks.

Strawberry Fork - (4" - 5")

This unusual item is a small fork with very long tines. There are usually three tines that are about a third of the length of the entire fork.

Basic Knife Terminology

Blade Types -

Modern -

The entire blade tapers into the base of the handle. There is a gentle curve along the blade.

New French -

The cutting edge of the French blades extends below the handle. The edge opposite the cutting side is more curved than an "Old French" blade. It does not taper in to meet the handle. See the photos to better understand the differences.

Old French -

This blade is in between the Blunt Blade and the "New French" in both style and the popularity timeline. The edge opposite the cutting side is mostly flat like a blunt blade. The cutting edge of the French blades extends below the handle. It does not taper in to meet the handle as the modern blade does. See the photos to better understand the differences.

Blunt -

The cutting edge of the French blades extends below the handle. It does not taper in to meet the handle. See the photos to better understand the differences.

Handle Types -

Pistol -

Pistol griped knives have handles that curve downward like the handle of dueling pistols.

Flat -

The handle is a solid piece. Normally, one single piece of metal is both the blade and handle. Sometimes a separate blade is attached to a flat handle. Flat handles are found mostly in: butter knives, spreaders, fruit knives and some children's (or breakfast) knives. Many patterns offer(ed) a choice of flat or hollow handles to allow the customer to select a handle style.

Hollow -

The handle is a hollow piece into which the separate blade is attached.

Place Setting Knives

[Butter Spreader] [Another Butter Spreader] ** -

A small blunt knife to spread butter or pt. The handle may be hollow or flat. This is noticeably different from the master butter server by being somewhat smaller and the blade is never angled away from the handle. Flat handled master butter servers will usually (but not always) have a blade that is at an angle from the handle.

Dinner Knife - (9 1/2" - 10")

This is the largest of the individual knives. This may only be distinguished from the place knives by the length. If the length is greater than 91/2" it is probably the dinner knife.

Fruit Knife - (61/2" - 7")

This is a small sharp knife to cut fruit.

Grill Knife - (9 - 9 1/2")

This is a long handled, short bladed knife. It is usually found with grill forks. This is a style that became popular in the middle part of the 20^th Century. It seems to be most common in silver plated patterns.

Place / Lunch Knife * - (8 1/2 - 9 1/2")

In many patterns the place knife and the lunch knife are the same. In patterns in which these are different, the lunch knife will be slightly smaller than the place knife. This is the standard knife in a flatware service.

Steak Knife - (81/2 - 91/2")

This is a version of the place knife that has a sharp (usually serrated) blade. It was designed for cutting meat. It is the modern equivalent of the individual carving set. Do not let your doctor's orders stop you from owning steak knives. They are wonderful for slicing breads & cutting sandwiches!

Miscellaneous Pieces and a bit of Hollowware

Condiment Serving Set -

This is a hollowware item that complements the serving items in its pattern. It is a 4 - piece condiment serving set. It has a lid, a glass container a spoons and an under tray. Take a look. It's nice!

Napkin Rings - !!! Modified Item Alert !!!

Many napkin rings start out as spoon or fork handles. If you are at all concerned about only having manufacturer produced items in your flatware service, please be cautious about purchasing napkin rings. The rings are probably authentic if they are noticeably different from a spoon handle.

Children's Flatware

Baby Fork - (4" - 41/2")

These short forks have short blunt tines. They are meant for babies to use when learning to use flatware.

Baby Spoon - (4" - 41/2")

These short spoons have large bowls. They are meant for babies to use when learning to use flatware. Some of them have a curved handle.

Food Pushers -

Not well meaning relatives! These are like flat scoops with the blade perpendicular to the handle used to push food on to the fork or spoon. They are not very common and found only in older services.

Infant Feeding Spoon - (6" - 61/2")

These have a long handle and small oval bowl. They are used by an adult to feed an infant.

Youth Fork - (5 1/2" - 6")

These are often the same size as a lunch fork. They are for children who are not yet large enough to comfortably use full sized utensils.

Youth Knife - (6" - 7")

These small knives have blunt blades They are often the same knives used at breakfast by adults to spread jam.

Youth Spoon - (5" - 51/2")

These are often the same size as a 5 o'clock spoon. They are for children who are not yet large enough to comfortably use full sized utensils.

A Note About Serving Pieces

It would be nearly impossible to list all of the possible serving pieces. Many items were made for very special purposes (for example: Asparagus Tongs, Butter Picks, bottle openers, Cake Combs ). This guide will not mention most of these items. Feel free to recommend additions or send photos for possible inclusion in this list. See the opening remarks about this at the beginning of this file.

Today the commonest serving items are (*):

• Butter Knife
• Gravy Ladle
• Serving Fork
• Sugar Spoon
• Tablespoons Solid &
• Tablespoon Pierced
  

The most common additional serving items are (**):

• Casserole Spoons &
• Pie/Cake servers
  

The Serving Pieces

Berry Spoon- (8" - 11")

Some use this term interchangeably with "Casserole" spoon. Ann Arbor Dinnerware reserves this term for the scalloped edged form of the casserole spoons. These are large serving spoons. They are somewhat bigger than tablespoons. The edge will be wavy (or scalloped).

Carving Set - 2 piece sets (8" - 12")

Two piece carving sets contain: a carving knife and a two pronged carving fork.

Carving Set - 3 piece sets (8" - 12")

Three piece carving sets contain: a carving knife, a two pronged carving fork, and a sharpening steel.

Cake Knife -

This is a long knife for cutting and serving cake. Cake knives usually have wide, serrated blades.

Casserole Spoon (Solid or Pierced)** - (8" - 11")

Some use this term interchangeably with "Berry" spoon. Ann Arbor Dinnerware uses this term for the smooth edged form of the big serving spoons. These are large serving spoons. They are somewhat bigger than tablespoons.

Cream Ladle (5" - 6") !!! Modified Item Alert!!!

A small sized ladle for serving sauces. "Cream ladles" have appeared which were originally bouillon spoons.

Gravy Ladle * - (7" - 9")

A medium sized ladle for serving gravy or other sauces.

Master Butter Server *- (6" - 8")

This is a small wide bladed knife for serving butter from the butter dish. It often had a slightly angled blade. It can be hollow handled or flat handled.

[Pie Server] [Pie/Cake Server] **-

A pie wedge shaped serving tool. It is used to lift a slice of pie. A Pie/Cake server usually has a serrated or tapered edge for cutting and lifting cakes and pie wedges.

Salad Set 2 Piece-

This is a set containing: a large spoon and a large fork for serving salad.

Serving Fork / Cold Meat Fork * -

This is a large fork. The tines may have fancy piercing or t-bars.

Sugar Shell * -

A spoon that is about the same length as a teaspoon. It will have a rounder (perhaps deeper) bowl than a teaspoon. It may have somewhat scalloped edges.

Sugar Sifter - !!! Modified Item Alert !!!

A sugar spoon that has a pierced bottom for sifting sugar (to remove the lumps that are less common today). If the sifter does not differ from a sugar shell in any way other than that it is pierced, consider the possibility that it is a modified item.

Sugar Tongs

These small tongs are used to pick up cubes of sugar.

Tablespoon (solid) * -

The tablespoon is a larger version of the place spoon for serving food.

Tablespoon Pierced *- !!! Modified Item Alert !!!

A tablespoon that has holes in it to allow liquids to run off before serving the food.

More Unusual Serving Pieces

Bacon Fork -

This serving fork has many short tines. It is an interesting and collectible piece in the patterns which produced it.

Beef Fork -

This serving fork is a shorter than a cold meat fork. It has tines that flair out ward. It may also be called a "Chipped beef fork".

Bon Bon Spoon/Scoop -

A small serving spoon that is often pierced to serve small nuts, mints, bon bons etc. In some patterns, this piece may appear to be a tiny shovel.

Bottle Opener -

This is an opener for the "pry off" type of bottle.

Cake Fork -

This is different from a serving fork by having very slim long tines. T-bars are common in cake forks.

Cheese Server -

This item looks like a mini pie server to serve slices of cheese.

Fish Server -

This item looks like a large pie/cake server. It is used to lift a large slice of fish (or other flat item) from the serving dish to the plate.

[Jelly Spoon/Knife] [Another Jelly Server] -

This piece is a flat bowled spoon that often has a raised edge on one side.

Lemon Fork -

This fork often looks like a two-pronged cocktail fork. In some patterns this fork will have 3 tines which flare outward.

Mustard Spoon -

A long spoon that may have a pear shaped bowl (wide end away from the handle.) It may have a somewhat elongated bowl. In some patterns this may be interchangeable with an olive spoon. These two spoons may be an entirely different items in some patterns.

Pierced Olive Spoon -

A long spoon that may have a pear shaped bowl.

Tomato Server -

This serving item looks like a large round flat spatula. It is for serving tomato slices. It is also useful for serving pastries or other flat or sliced items.

For Further Reading See

Sterling Silver Flatware for Dining Elegance by Richard Osterberg

American Silver Flatware by Noel Turner