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Types of Antique Silver Appetizer Forks

While historians can trace some forks back to Europe in the 1300s, forks did not become ubiquitous dining accessories until the 19th century. Their inclusion in table settings prompted designers to create specialized forks for individual foods, including many types of appetizers. Appetizer forks are smaller than dinner forks and fish forks. Silver forks usually feature a stamp identifying the maker, but often may simply be marked "sterling."

Seafood Forks
- Cocktail forks used for seafood have long handles--generally about 6 inches--and small tines, usually numbering three. The outer tines are sometimes flared out to assist in eating crab, shrimp and lobster cocktails. Oyster forks also have curved tines and are handy for eating clams and oysters on the half shell and crab or lobster claws. Caviar forks have three tines, with one wide outer tine like a pastry fork.
Salad Forks
- Salad forks are small, usually measuring less than 6 inches. The middle tine is sometimes extended, and the tines may be chiseled at the tips, according to CollectorsWeekly.com. Lettuce and spinach forks have three tines, with the outer tines angled outward and spaced widely apart.
Specialized Forks
- Olive and pickle forks may be as short as 5 inches and usually have two long tines (sometimes three). Strawberry forks are typically about 4 inches long and have two or three long tines nearly the same length as the handle. Sardine serving forks have a wide end with five to seven tines. Snail forks are 5 to 6 inches long and feature two slender tines for removing escargot from the shell.

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