Material Material |
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Handle Material Handle Material |
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Environment Environment |
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Tableware Useful Life Tableware Useful Life |
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DFARS (Defense Acquisition Regulations Supplement) DFARS (Defense AcquisitionRegulations Supplement)  |
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Specifications Met Specifications Met |
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REACH (Registration, Evaluation, Authorization and Restriction of Chemicals) REACH (Registration,Evaluation, Authorization and Restriction of Chemicals) |
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RoHS (Restriction of Hazardous Substances) RoHS (Restriction ofHazardous Substances) |
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Spoon Style Spoon Style |
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Flatware
Grab some of these spoons, forks, and knives before sitting down to eat.
Disposable utensils are classic, picnic-grade plastic flatware. Use once and toss.
Sets are individually wrapped. They include a fork, knife, teaspoon, and napkin.
| Utensil Type | Spoon Style | Color | Specifications Met | Includes | Pkg. Qty. | Pkg. | |
Small Pack | |||||||
|---|---|---|---|---|---|---|---|
Disposable Plastic | |||||||
| Fork | __ | White | FDA Compliant 21 CFR 177.1640 | __ | 100 | 0000000 | 00000 |
| Fork, Knife, Spoon, Set | Teaspoon | White | FDA Compliant 21 CFR 177.1640 | Napkin | 25 | 0000000 | 00000 |
| Knife | __ | White | FDA Compliant 21 CFR 177.1640 | __ | 100 | 0000000 | 0000 |
| Spoon | Teaspoon | White | FDA Compliant 21 CFR 177.1640 | __ | 100 | 0000000 | 0000 |
| Spoon | Soup Spoon | White | FDA Compliant 21 CFR 177.1640 | __ | 100 | 0000000 | 0000 |
Large Pack | |||||||
Disposable Plastic | |||||||
| Fork | __ | White | FDA Compliant 21 CFR 177.1640 | __ | 1,000 | 00000000 | 00000 |
| Fork, Knife, Spoon, Set | Teaspoon | White | FDA Compliant 21 CFR 177.1640 | Napkin | 250 | 00000000 | 000000 |
| Knife | __ | White | FDA Compliant 21 CFR 177.1640 | __ | 1,000 | 00000000 | 00000 |
| Spoon | Teaspoon | White | FDA Compliant 21 CFR 177.1640 | __ | 1,000 | 00000000 | 00000 |
| Spoon | Soup Spoon | White | FDA Compliant 21 CFR 177.1640 | __ | 1,000 | 00000000 | 00000 |
Chef's Knives
Chop, slice, dice, and mince with these multipurpose knives.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Styles B and C meet NSF/ANSI 2, which is a food safety standard. Style C knives have a slip-resistant textured handle and a titanium-coated blade that is more durable than other blades.
Style D has a ceramic blade that is easy to clean and retains its sharp edge up to 10 times longer than steel blades.
Blade | Handle | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Specifications Met | Features | Each | |
| B | 13" | 8" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 000000 |
| B | 13" | 8" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| B | 15" | 10" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| C | 15 1/2" | 10" | 2 1/2" | Titanium-Coated Steel | Plastic | Gray | NSF/ANSI 2 | Textured Handle | 0000000 | 00000 |
| D | 11 1/2" | 6 1/4" | 1 7/8" | Ceramic | Plastic | Black | __ | __ | 0000000 | 00000 |
Butcher Knives
Slice, dice, and cut large pieces of meat.
Knives with a plastic handle meet NSF/ANSI 2 standards for food equipment.
Bread Knives
A serrated edge allows these knives to cut through bread without tearing. They have a rubber grip that is comfortable to hold and reduces user fatigue. All meet NSF/ANSI 2 standards for food equipment.
Boning Knives
The curved, narrow blade can maneuver along bones to separate them from meat.
Knives with a textured handle are slip resistant.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Styles B-F meet NSF/ANSI 2 standards for food equipment. Style E have a titanium-coated blade that is more durable than other blades.
Blade | Handle | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Environment | Specifications Met | Features | Each | |
| B | 11" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 0000000 | 000000 |
| B | 13" | 8" | 7/8" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 0000000 | 00000 |
| C | 9" | 4 1/2" | 5/8" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 000000 | 00000 |
| C | 10 1/2" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 0000000 | 00000 |
| D | 11" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| E | 10 1/2" | 5" | 3/4" | Titanium-Coated Steel | Plastic | Gray | Food Industry | NSF/ANSI 2 | Textured Handle | 0000000 | 00000 |
| F | 11" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
Food Service Utility Knives
Often used for slicing soft fruits and vegetables, the blade on these knives is narrower than a chef's knife and longer than a paring knife.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Style A meet NSF/ANSI standards for food equipment.
Style B have a ceramic blade that is easy to clean and retains its sharp edge up to 10 times longer than steel blades.
Paring Knives
The short, narrow blade on these knives makes it easy to trim, peel, and slice with precision.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Knives with a textured handle are slip resistant.
Styles B-D meet NSF/ANSI 2 standards for food equipment. Style D have a titanium-coated blade that is more durable than other blades.
Style F have a ceramic blade that is easy to clean and retains its sharp edge up to 10 times longer than steel blades.
Blade | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Handle Material | Specifications Met | Features | Choose a Handle Color | Each | |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | __ | White | 0000000 | 000000 |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 00000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | __ | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Textured Handle | 000000 | 0000 | |
| D | 7" | 2 1/2" | 1/2" | Titanium-Coated Steel | Plastic | NSF/ANSI 2 | Textured Handle | Gray | 0000000 | 00000 |
| E | 8" | 3 1/2" | 9/16" | Steel | Plastic | __ | __ | White | 0000000 | 00000 |
| F | 8" | 3 1/4" | 15/16" | Ceramic | Plastic | __ | __ | Black | 0000000 | 00000 |
Meat-Slicing Knives
These knives have a long, straight blade that produces even cuts when slicing cooked meat. They meet NSF/ANSI 2 for use with food.
Style B knives have a rubber grip that is comfortable to hold and reduces fatigue.
Fillet Knives
Similar to boning knives but with a more flexible blade, these knives are used to prepare fish. All meet NSF/ANSI standards for food equipment.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Blade | Handle | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Specifications Met | Features | Each | |
| A | 12" | 7" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 000000 |
| A | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| A | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| B | 11" | 6" | 11/16" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |