Table Knives
Table knives are the standard main-course knife for every commercial place setting, used in pubs, cafés, hotels and care homes for cutting everyday meals. The main buying consideration is blade edge and steel grade: 18/10 stainless steel is the commercial standard, with most table knives featuring a fine serrated or micro-serrated edge (rather than a fully smooth blade) to handle a wide range of foods without requiring frequent sharpening. Buyers should check blade length (typically 20-21cm) and whether hollow-handle or solid-handle construction suits their dishwasher and durability needs.
Key specifications
Table knives are defined by edge type and handle construction. 18/10 stainless steel is the commercial standard, and most carry a fine micro-serrated edge rather than a plain blade so they cope with everyday foods without frequent sharpening. Blade length is typically 20-21cm to match the table fork. Handles are either hollow — lighter and lower-cost — or solid, which feels more substantial and tends to last longer under heavy use. Dishwasher-safe finishes matter most for high-turnover service. Used across pubs, cafés, hotels, restaurants and care homes.
Table Knives — FAQs
Do table knives need a serrated edge?
A fine micro-serrated edge is common on commercial table knives as it copes with everyday foods without needing regular sharpening, unlike a plain edge.
What’s the difference between hollow-handle and solid-handle table knives?
Hollow-handle knives are lighter and often cheaper, while solid-handle knives have a more substantial, premium feel and tend to be more durable under heavy commercial use.