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Home tools Buyer's Guides from tech enthusiast who loves technology and clever solutions for better living.
Home tools Buyer's Guides from tech enthusiast who loves technology and clever solutions for better living.
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Top Of The Best Salad Servers Reviewed In 2018Last Updated July 1, 2018
№1 – French Bull – Melamine Salad Servers – Salad Tongs – Serving Utensils – Ziggy White
№2 – Pizzazz Set of 2 Gold Salad Servers
№3 – Lipper International 1188 Acacia Oblong Salad Servers, 12″ Long, One Pair
Once you’ve settled on a style, you need to decide what kind of material you want. If quality matters, and if you’re interested in the healthiest option, the only material you should be considering is wood.
One of the important decisions you’re going to make when choosing your wooden salad servers is the length and shape of the handle. The right length and curve will allow you to cross your salad servers in the bowl with just enough handle over the rim of the bowl. That way you can prepare the dressing and let your ingredients get happy, without your servers sitting in the good stuff. The right length will also make it much easier to toss your salad, especially larger ones.
Curve The best salad servers have a paddle designed with a gentle curve that glides down the side of the bowl, right to the bottom. Often the very best of the dressing is lurking at the bottom. A slightly curved paddle will let you grab all the treasured ingredients so everything can be equally distributed for a perfect dressing that doesn’t waste any of the flavors.
We believe that the happiest tables have a salad at the center to share. With these tips, finding the best wooden salad servers to accompany them should be a snap.
SALAD SERVING TIP
An old Yankee potluck tip is to cross your fork and paddle style server upside down over the salad dressing in the bottom of your bowl. Place your lettuce on top. The salad servers will keep most of the greens from settling on top of the dressing until it’s time to serve. And you won’t misplace your salad servers!
OXO Good Grips Salad Dressing Shaker
Easily mix and store salad dressings; comes with recipes on bottle. Simply fill dressing container with all needed ingredients, move ring up and down to mix. Ring sits sideways for easy pouring. Replace ring and lock into place for safe storage. Top-rack dishwasher safe container. Buy here
Paderno World Cuisine Manual Salad Spinner
If our pick is sold out, we recommend the Paderno World Cuisine Manual Salad Spinner. It is comparable in price to the OXO Good Grips, and it has the second-best combination of stability, drying ability, and ease of use. However, during our testing, its pull-out rack-and-pinion handle usually required two hands to operate and was nowhere near as simple to use as the pump on the Good Grips. And its opaque green basket made it more difficult to see when the greens were clean than the Good Grips’s translucent bowl and colander. It also has a pour spout, ostensibly for draining dirty water with the greens still in the bowl, but we found it coated our greens in the dirt we’d just washed off. Still, the Paderno spinner is easy to use and dried lettuce and herbs about on par with the OXO Good Grips spinner.
The less water you have on your lettuce, the better your vinaigrette will stick.
If you regularly eat salad and you’re not taking advantage of a salad spinner, stop being silly and buy this sooner rather than later. A salad spinner will clean greens better than handwashing (by making sure to actually remove the dirty water, instead of letting it sit on the leaves) and with less mess and hassle. It will also dry your greens more efficiently, and the less water you have on your lettuce, the better your vinaigrette will stick.
If you already have a salad spinner and it’s getting your salad greens clean without too much trouble, there’s no need to upset the status quo. But if you’re using a small or cheap (or both) model, like the IKEA Tokig, consider upgrading. You’ll be able to easily clean more greens at once.
The OXO Good Grips beats the competition thanks to its pump, making it the easiest salad spinner to use out of the models we tested it against. It also stores better than similarly sized spinners.
After two rounds of tests over two years, the OXO Good Grips is still the best salad spinner we’ve found. Its pump mechanism is easier to use than other models, spinning steadily but not too forcefully. The shape of its bowl, wide base, and nonslip ringed bottom make it sturdy. It has one of the best brake mechanisms we’ve found, and a clear bowl and basket leave an easy view to see whether the greens are truly clean. Storing the Good Grips is a snap, because it has a flat lid and retractable pump. Its well-designed inner basket and two-part lid were also among the easiest to clean of the eight models we tested.
The pump on the OXO Good Grips (pictured) was the easiest spinning mechanism out of the ones we tested. In fact, the Good Grips and OXO’s stainless-steel version were the only spinners we found with a pump worthy of testing.
Flaws but not dealbreakers
There are very few flaws. The only consistent flaw in other editorial reviews is that it’s not particularly easy to store. (And that’s true; salad spinners are bulky.) It’s a large salad spinner––its colander has a 5-quart capacity, and the bowl has a 6-quart capacity––and the lid isn’t completely flat, but it’s the only model we looked at that has a locking pump, making it the easiest to stack overall. But that’s a small drawback we’re willing to deal with in light of its many, many excellent features.
We do wish it spun a little quicker, but as we learned in testing, it still does a great job drying greens and its more restrained RPM means it’s great at drying other things, too.
Last, its push mechanism does take up some room in the bowl, and we wish it could be allocated to whatever you want to put inside. But considering the machine’s large size, it’s not really necessary—the Good Grips is still very, very roomy.
Long-term test notes
We’ve been using the OXO Good Grips spinner for more than a year and have consistently found it to dry lettuce and herbs well. The pump mechanism has continued to work, as has the brake.
Our only complaint is one that would probably plague any salad spinner. The two-part lid and colander can get a little dingy looking over time. Our kitchen editor—who doesn’t have a dishwasher at home—has used this model for three years and she’s found a regular sponge doesn’t really get the gunk off (a brush might help). A run through the dishwasher would likely do a better job than handwashing the lid and colander.
Care and use
The Good Grips is top-rack dishwasher safe; the lid comes apart easily so you can clean it separately. If you don’t have a dishwasher, you may want to use a scrub brush on the colander, as it can collect grime from washing greens over time.
Wrapping it up
We think the OXO Good Grips is the best salad spinner you can buy, bar none. It’s strong enough to expel water from leaves and to dry herbs without ruining them, and should you make a mess, it’s super easy to clean. Our experts says it’s the best salad spinner out there, and we agree.
Cold bars use one of two cooling methods: ice or refrigeration. The one you will choose depends largely on where you will be using the equipment. If your cold well will always be used near a power source, refrigeration may be the best option for you. However, if you will be moving your cold bar around or would like to avoid using electricity, there are plenty of ice-cooled cold food bars to choose from.
If you decide to go with an ice-cooled cold well, you will have a few options to choose from. The most common type just uses an ice-filled well to keep food cool. Some companies offer ice packs to use in place of loose ice, which can make cleanup simpler. Another option is chilled food pans, which are frozen ahead of time, then filled with food to hold temperature for long periods of time.
If you choose to go with refrigeration, you will need to decide where your compressor will be located. If the compressor is located on the end of the cold bar, you will not be able to place another bar flush against that end. A compressor located on the front will blow warm air toward customers, while one located on the back will add heat to the working area, or again at customers on double-sided bars. For a cold food bar that will be stationary, a remote condenser may be the best option. These are more expensive to install, but prevent extra noise and heat being added to the serving area.
There are several sizes of cold bars to choose from. Countertop models range from small trays filled with ice to large cold wells that can hold multiple food pans. Countertop models are all ice-cooled. Another option is a drop-in cold food bar, which can be ice-cooled or refrigerated. These are permanently installed into a counter by lowering the equipment into a cut-out sized to the bar’s specifications. Refrigerated drop-in models require extra clearance for the compressor under the counter, while ice-cooled models will need a drain or drain hose.
For foodservice operations with more room, or no counters to work with, a floor model cold bar may work best. These units are available in both ice-cooled and refrigerated options, and most come on casters to simplify relocating and cleaning.
Toastabags Reusable Grilling Bags
Don’t want to throw down for a panini press? Have a grilled cheese fanatic in your family? These Toastabags are designed to turn the average toaster into a kind of broiler/panini press hybrid. Just throw a sandwich into one of these bags, put them into the toaster, and they’ll protect your sandwich as cheese melts. Best part about it? Each are good for up to 50 uses each.
Simple Storage Container
A lot of folks will simply store their flour, sugar, coffee, or other bulk kitchen items in cabinets or shelves away from sight simply because the bags they come in are too large or unattractive. As result, it becomes somewhat less convenient and easy to grab the flour when you’re ready to whip up a batch of cookies. These containers make it so the chef in your life can store all their cooking and baking needs right on the kitchen counter for easier access without feeling like they’re cluttering everything up.
A simple but fun gift, this salt and pepper mill makes it so users can easily crack some fresh, salt and pepper over their eggs, avocado toast, or cuts of meat. Made from stainless steel and featuring a small acrylic window so users can get an idea of how full their grinders are, they’re a useful and attractive addition to any kitchen table.
Lodge Cast Iron Deep Skillet
An American made deep 5qt skillet that can do anything from cook up some eggs in the morning to serve as a dutch oven or pot for making some soup. The cast iron build on this thing evenly distributes heat, making it reliable when it comes to making everything from bread to stews and roasts.
Heritage 1Inch Pizza Stone
A simple way to make homemade pizzas that much better. Just place this in the oven while it is pre-heating and throw the pizza on. It’ll both speed up the cooking time, and also give the crust a crunchy and crisp texture. Who needs a pizza parlor when you have one in your own kitchen?
Made from a hard to come by palisander wood and featuring copper tips, these salad servers designed by Matteo Thun are great for pulling out when guests are over or when you’re feeling like making up a particularly nice dinner for the family.
All of the go-to greens—arugula, spinach, kale, romaine, iceberg, red leaf, and mesclun—contribute something to the salad bowl, whether it’s earthiness, nutrients, or crunch. “I like mixing and matching,” says Kenner. If you love crunch, start with iceberg, but then throw in ribbons of lacinato kale for good measure. If you crave the delicate zing of arugula, up the crunch with a handful of Romaine.
Don’t be afraid to let green veer around the color wheel over to reddish-purple. “We like to throw in red cabbage for great color and good crunch,” says Kenner. Sliver a handful of cabbage before adding to your mix.
Choosing and prepping great greens is the first step in salad excellence. At the store, don’t buy iceberg or romaine that’s browning or has bruises. Notice if the edges of spinach or mesclun have yellowed, and skip those. Check for condensation in the bagged or boxed leaf lettuces, because moisture in the package means the greens inside will wilt soon, if they haven’t already.
To avoid grit in your lunch, wash most—but not all—greens well. If a box of loose-leaf lettuce is stamped “triple-washed,” believe the message: Don’t bother to re-wash at home. “They’re thin leaves,” says Kenner, so if you wash them yet again, “they’ll absorb water and wilt.”
But for lettuces still bunched as a head, don’t skip the bath. Fill a huge bowl or your (very clean) sink with cold water. Tear apart the leaves and swish them around in the water, then let them rest for a few minutes so any released dirt can settle at the bottom. Lift the greens out of the bath and into a salad spinner. If the water is really dirty, do this a second time.
Dry washed lettuce well in that spinner. Throwing a paper towel in with the leaves helps absorb water. Take this seriously—for chopping, lettuce has to be totally dry or your salad will be more like a greens soup.
At Just Salad, the salad makers weigh both greens and other ingredients for portion, but we’re going to eyeball it by heaping a salad-eating bowl over the top with greens, which will allow for shrinkage when they get dressed and chopped. Transfer those greens to a big mixing bowl, which is where you’ll build your meal.
Fruits and veggies
Your bowlful of greens already clocks in at several vegetable servings, but don’t stop the count yet. Adding vegetables and fruits, raw and cooked, makes salad more nutritious—and tastier. Though you can’t go wrong with the salad basics—grated carrots, sweet cherry tomatoes, and creamy avocado—there’s room for plenty of creativity, especially when you add cooked vegetables (roasted broccoli, steamed winter squash, and roasted tomatoes are winners) into the mix. In your at-home assembly line, you can use leftover scraps of veggies, so long as they fit a theme.
To keep salad unity, you should “theme out every salad,” advises Kenner. That might be as pared-down as a steakhouse salad (arugula, cherry tomatoes, parmesan, steak), or as vegetable-rich as a harvest bowl of spinach, squash, broccoli, apples, and beets. Fresh fruit adds welcome sweetness, while dried fruit can contribute chewiness and tang. Cucumbers and radishes bring jaw-pleasing crunch.
I themed out my salad with Mexican inspiration: After the green leaf-kale-red cabbage mix, in went chopped yellow peppers, minced jalapeños, and cubes of cooked red kuri squash.
Kenner says to think about the water content of your veggie add-ins. Roasted red peppers, green peppers, fresh oranges, and roasted tomatoes can all become soupy when chopped, so opt for just one or two such ingredients. For amounts, use tablespoons to ¾ cup of a topping, depending on how much you like it and how strong the flavor—the more flavorful, the less you need. In other words, opt for pinches of jalapeños and handfuls of cucumbers.
Grains and nuts
Drop cooked grains into the bowl to bulk up and ward off post-salad hunger without decreasing the healthy factor. Cooked, cooled wheat berries are a Just Salad favorite for their nutrient richness and the bubble-like burst you get when you bite into them. “Quinoa is really popular right now,” Kenner says. So I added a ¼ cup of cooked quinoa to my bowl. Whatever grain you choose, make a batch in advance, store in the fridge, and then dole portions out cold.
Nuts are crucial protein in vegan and vegetarian chops, and they taste great and add texture, especially when toasted. Remember to keep them on theme—I went for pepitas on my Mexican salad.
Cheese can play a few roles in your salad. For vegetarians, cubed cheddar or Swiss lends protein and fat. In an antipasti-themed salad, bocconcini rounds out the flavors. A wedge salad isn’t a wedge salad blue cheese.
Aged or brined cheeses like Parmesan, pecorino, and feta will morph into your dressing in the most extraordinary way, adding saltiness and heft to the entire salad. You don’t need a lot. As with other ingredients, the stronger the flavor, the less you’ll want to use.
For this salad, grated aged Manchego held true to the Mexican vibe, while enhancing the umami factor in my salad. Cojita, aged or fresh, would work too.
At home, leftovers from roasting chicken, making soup, or going out for steak are invaluable additions. That’s just how this ½ cup of white meat chicken made its way into my salad.
You’ll see hard-boiled eggs at every salad bar in existence, and both the white and the whole egg make good, vegetarian additions to your bowl—though keep in mind that the yolk will break apart and get distributed around your salad.
Oh, and there’s one more meat to consider: Crispy, crumbled bacon!
So now that all the ingredients are in the bowl, you’ll want to dump them all out again, this time onto a cutting board—the bigger, the better. At Just Salad, a triple-blade mezzaluna (curved knife) makes quick work of greens, vegetables, cheese, meat, and crunchy bits. If you have one, glide it gently from side to side over your ingredients, keeping the blade on the board at all times (“If you’re making noise, you’re not doing it right,” says Kenner).
But you don’t have to purchase a mezzaluna for the home kitchen if you don’t want to. A chef’s knife is effective, even if messier. Arrange your greens in a rough rectangle, then use your largest, sharpest knife to cut all the way down to the board. Lift the knife, and cut again in a parallel line about an inch from the first. Repeat until you reach the end of the rectangle. Rotate the board 90 degrees, then do again. That might be enough chopping, but if you want a finer mince, toss the ingredients to redistribute, then chop in a grid once more. Return to your big mixing bowl.
In general, the degree of decimation depends on your tastes. Some prefer a salad lightly chopped; others want greens totally minced. Experiment with what you like best.
Dressing “The dressing really sets the tone of the salad,” says Kenner, who bases most of Just Salad’s dressings on either oil or cream. An oil-based vinaigrette keeps the salad light, while a cream-based dressing adds heartiness for those unconcerned with calories and fat.
I stayed right on theme with my dressing, whisking together a creamy chipotle number using ¼ cup whole milk yogurt, tablespoon of lemon juice, a bit of chipotle pepper and adobo sauce from a can of chipotles in adobo, half a clove of grated garlic, plenty of salt, and tablespoons of grapeseed oil. (Taste this for seasoning, adding more chipotle, salt, or lemon as you like).
The chipotle was killer, but you don’t really need a complicated dressing unless your salad is plain. That’s when you should opt for the kale pesto vinaigrette or buffalo dressing.
But much of the time, says Kenner, “my favorite is really good olive oil and a squeeze of fresh lemon with some salt and ground pepper.” Easy.
With your chopped salad back in the big mixing bowl, spoon or drizzle a little dressing into the mix; start with just a tablespoon or two. Then, toss with two big spoons or dough scrapers, or—since you’re at home—your very clean hands. You want the dressing to coat the ingredients without bogging them down. More than ounces of dressing, says Kenner, will turn a salad soggy. Taste a bite as you go, adding a little more dressing, or maybe some salt and pepper to finish.
Ecology Acacia Salad Servers 37cm
This Ecology product is made from Acacia wood and is food safe with a smooth natural linseed oil finish. The Ecology philosophy is to reduce the environmental impact of the products and packaging we use in our everyday life. This is achieved by ensuring that every aspect of Ecology’s development and manufacture is considered prior to production. Simple yet elegant, guaranteed to make your salad serving easier and classier.
Biscuits and Groovy
Vegan-friendly biscuits and gravy trailer, specializing in biscuits loaded with toppings. (DF)
Breakfast/Brunch/Lunch: Everything on the menu can be made vegan, with tofu scramble, daiya and house-made vegan meats. We think the whole menu is solid, but we tend to order the veganized Gloria Gaynor or Johnny Hash to get a good selection of the toppings.
Popcorn shop, specializing in gift tins and bulk popcorn orders. (GF)
Anytime: There are usually 6-vegan flavors on hand, with a mix of both sweet and savory options. The vegan flavors are all labeled, and available to sample, so get whatever floats your boat.
Vegetarian falafel chain serving falafel, fries, salad, soups and rice pudding. (GF, LO, DF)
Weekend Brunch: Try the pancakes.
Lighter Option: Get the soup and salad combo, and upgrade to the spinach salad. Ask for crumbled tofu instead of cheese on the salad, and get the cashew tamari dressing. *Ramen Tatsu-Ya:*
Vegan-Friendly ramen shop with a cult following. Only serves ramen.
The Steeping Room
Vegan-friendly tea shop with two locations. Focuses on lighter fare with vegan soup, salad, sandwich and dessert options in addition to a large tea menu. (GF, LO, DF)
Tips: Both Steeping Room locations are located in Central/North Austin. The more Northern location is located in an open air shopping mall, and can get very busy for lunch and dinner. The more central location tends to get busier for brunch/lunch. Reservations are a good idea for large parties and busier times. Both locations have indoor and outdoor seating. *Sweet Ritual:*
Vegan ice cream parlor with a large selection of ice cream and toppings, GF waffle cones, and house made sauces. (GF, DF)
Tips: Sweet Ritual shares space with a Juiceland, and a record shop. Seating is available both inside and outside.
Vegan-friendly upscale Japanese restaurant with two locations. Uchi is the South Austin location, while Uchiko is the North Austin location, and is a little less formal. (GF, LO) *The Vegan Nom:*
Vegan trailer serving tacos, nachos, and the occasional cookie, during breakfast/lunch hours. (GF, LO, DF)
Lighter Option: Build your own taco with tempeh, beans and veggies or try the Number (mushrooms, spinach, caramelized onions). Taco ingredients can be steamed instead of sautéed upon request.
Fire and Soul
Vegan-friendly trailer serving corn dogs, fried avocado, and fries. (GF, LN, DF)
Tips: The trailer is parked in a large lot with many other food trucks, including Baton Creole. There is outdoor seating in the lot, or you can bring your food to a nearby bar. Has a dedicated veg. fryer.
Vegan-friendly Thai restaurant and bakery serving Thai food, ice cream, and a rotating baked goods selection. (GF, DF)
Tips: Restaurant has a large indoor and outdoor seating area, and a small parking lot. Street parking is often necessary, and easy enough to find. All ice cream flavors are vegan, and most baked goods are vegan and gluten-free. Many of the dishes on the Thai food menu can be made vegan, but the desserts are where Thai Fresh shines. Vegan cooking and baking classes are often offered, and can be found online.
Breakfast: The bakery case is always changing, but be sure to try the croissants if they have them fresh. There are also often donuts, muffins and parfaits that are good for breakfast, as well as a large coffee/tea menu.
How we tested
In the test kitchen and our home kitchens alike, we use tongs to lift, flip, turn, rotate, and otherwise move every conceivable type of food while it cooks, from ramekins of custard in a water bath to small shrimp sautéing in a pan to gargantuan prime rib roasts emerging from the oven.
Believe it or not, tongs are no longer the straightforward affair they once were. Of course, you can still buy a basic model—two plain metal arms connected by a spring, with scalloped pincers for gripping—but you are just as likely to find tongs that fold in half, telescope, or pull double-duty as a spatula. Arms come cushioned or curved, and pincers can be nonstick-friendly and have various degrees of scalloping around the edges. With so many innovations, our question here was simple: Are these newfangled tongs any better than basic, old-school models?
We first looked at the business end of a pair of tongs, the pincers, which can be smooth or scalloped. We found that those with scalloped edges get a better grip on food. But that’s not the end of the story. The shape of the scalloping can vary. While pronounced scalloping did not necessarily spell disaster, we preferred the gentler touch of wide, shallow scalloping.
Pincers that were slightly concave, or cupped, did a good job of grasping hard, irregularly shaped, and large objects. The concavity helped tongs cradle the curved sides of the ramekins and lobsters we used for testing. Nonstick or regular didn’t matter, in both cases look for pincers with gentle concavity and wide, shallow scalloping.
The arms of several contenders featured unusual designs that, in the end, made little sense to our testers. The one feature we did like was soft cushioning on the arms of the tongs. The cushion kept hands comfortable, firmly planted, and cool in case the tongs heated up during use.
We tested 1pairs of 12-inch tongs (or as close to that size as possible from some manufacturers) and evaluated them according to the following criteria. A range of testers (large- and small-handed, more and less experienced) participated in the performance tests and evaluations of overall handle comfort, ease of use, and pincer design. Testers rated the tongs on a scale of to 10, and those scores were averaged into ratings of good, fair, and poor.
Design Trifecta 360 Knife Block
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
Menu and Directions
We are kicking off our list with Second Empire Restaurant and Tavern, a downtown Raleigh restaurant that will keep you coming back for more, and often!
A dining experience that combines an atmosphere of Raleigh’s history (Dodd-Hinsdale House) with a cuisine that is equal parts unique and delicious. The restaurant is the former house of Raleigh Mayor, William H. Dodd. Built in 1879, and sold to John Hinsdale in 1890. Second Empire Restaurant holds a lot of history.
Second Empire Restaurant and Tavern offers a menu with variety. From your classic Seafood and Steak to Roasted Duck, and a Grilled Australian Lamb Rack that will make your hands messy… in a good way! This Downtown Raleigh Restaurant has something for every person’s appetite, and flavors that will hit taste buds you never knew you had!
Celebrating a birthday, an anniversary, or a wedding? Second Empire Restaurant and Tavern is a great place for your event.
Located at 330 Hillsborough street, Second Empire is a fantastic option for Downtown Raleigh dining experience, and only a short drive from the NC State area. If you’re looking for a great restaurant in Raleigh, Second Empire is a great option!
A canteen set of cutlery can range from a 4piece set to a 12piece set and will come beautifully displayed in a wooden canteen with softly lined cut-outs for each piece to sit securely in. Canteen sets like these are perfect for dinner parties and special occasions as the cutlery in this type of set will be high quality 18/stainless steel. Canteen sets when not in use also look stunning on display on a dresser or sideboard.
Other items that complete your table include, cheese and butter knives, cake slices and dessert knives and forks. All of these can be bought separately to match your existing cutlery. These will also come in small sets or can be purchased individually. Steak knives and forks and fish knives can extend your cutlery set for those special meals. Although these come in smaller sets, some items are presented in pretty boxes which make great gifts for those trying to extend their collections.
Giving a gift of cutlery to a child is a tradition passed down through the generations. A child’s cutlery set can start as a simple knife, fork and spoon with chunky melamine handles for their unsteady grips, and especially as they can feature a well-loved character on the handle like the Gruffalo or Belle & Boo. Cutlery for an older child is a higher quality stainless steel and will match the set used by the rest of the family but this will be a smaller design. Available in presentation boxes to give as gifts.
Individual pieces of cutlery can be purchased separately and are used and designed for a wide variety of tasks including your everyday meals.
Table Fork – Used for your main meal, this fork will be used alongside your main meal table knife and will be the largest fork in your set.
Pastry Fork – Mainly used for desserts like cheesecake and flans which contain pastry.
Fish Fork – A fork used together with the fish knife as a pair, used for eating fish.
Dessert Fork – Used for desserts without pastry, like soft gateaux and sponge desserts.
Steak Knife – A long serrated knife for cutting steak, this knife will generally have a good grip handle.
Table Knife – Your main knife for the main meal course and will generally be the largest in the set.
Fish Knife – Use alongside your fish fork for delicately cutting fish and seafood courses.
Cheese Knife – Designed for cutting all types of cheese and will feature a prong on the end for picking up your cut cheese.
Dessert Knife – A smaller knife with a smaller blade and a longer handle, use with your dessert fork.
Teaspoon – A small spoon used for tea and coffee and measure small amounts of ingredients.
Coffee Spoon – Slightly smaller than a teaspoon, this spoon will be used alongside serving coffee.
Latte / Sundae – A long handled teaspoon, designed for stirring long tall drinks and enjoying a tall dessert like a sundae.
Dessert Spoon – A dessert spoon is a little bit smaller than tablespoon and used for eating desserts and puddings.
Soup Spoon – A rounded spoon designed for scooping and eating soup.
Tablespoon – A deep large spoon used for serving and measuring ingredients.
Grapefruit Spoon – Similar in size to a teaspoon but the bowl of the spoon is more pointed and has serrated edges for cutting the fruit.
Mustard Spoon – A tiny spoon smaller than a teaspoon, perfect for serving a small amount of mustard. These spoons can be decorative or have a hook end to prevent them slipping into the mustard.
Straining Spoon – A straining spoon is slotted for draining vegetables from the cooking water or food from a sauce, once drained the vegetables or food can then be served.
Jam Spoon – A jam spoon is designed to serve jam, the spoon can have a kink in the handle that acts as a hook, preventing the full handle falling into the sticky jam.
Mint Sauce Spoon – A small teaspoon with a pouring lip on the side of the spoon head, this is used for pouring onto your lamb.
Cake Server – A cake server has a flat head, ideal for sliding under a slice of cake and lifting easily away for serving.
Sugar Tongs – Sugar tongs are small tongs for picking up sugar cubes when serving tea or coffee, they are small enough to put with a sugar bowl and not be too intrusive.
Salad Servers – A pair of spoons, sometimes with prongs, designed for delicately picking up salad. Sometimes these can be joined together at the handle for easy handling.
Cutlery Tray – Designed to fit into a kitchen drawer or a dresser, a cutlery tray is a shallow tray with sections for all of your cutlery, these come in a variety of materials and sizes suitable for different types of cutlery. Adding a cutlery tray to your drawer will keep the cutlery from being mixed up and makes it easy when selecting the right cutlery for your table layout.
Cutlery Cabinet – A cutlery cabinet, also known as a canteen, is a wooden presentation and storage box. Inside the hinged lid and box will be a soft velvet lining to protect the cutlery from scratches and damage. The boxes vary in wood types and styles and are great to display.
Silver Plated – Silver plating provides a high quality and high class finish to your cutlery. Different thicknesses of silver plating are available depending on the level of finish you require. Silver plated cutlery is ideal for entertaining and fine dining, though often reserved for special occasions.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Salad Servers wisely! Good luck!
So, TOP3 of Salad Servers
- №1 — French Bull – Melamine Salad Servers – Salad Tongs – Serving Utensils – Ziggy White
- №2 — Pizzazz Set of 2 Gold Salad Servers
- №3 — Lipper International 1188 Acacia Oblong Salad Servers, 12″ Long, One Pair