Pastry fork

The three-tine fork has a larger, flattened and beveled tine on the side while the four-tine fork has the first and second tine connected or bridged together and beveled.

Pastry forks range in size from 100 millimetres (4 in) (in English pastry fork sets) to 190 millimetres (7+1⁄2 in) as serving pieces in silverware (sterling and silver plate) place settings.

It therefore has the left side widened to be used like a knife to cut the food when pressed down on the plate.

Left-handed pastry forks have the right side widened instead.

[1] Anna M. Mangin was awarded a patent on March 1, 1892, for a pastry fork for mixing pastry dough.