Which utensil is used primarily for cutting food at the dining table?

The knife is the utensil primarily used for cutting food at the dining table due to its sharp edge and pointed tip, which facilitate slicing through various types of food, such as meat, vegetables, and bread. The design of a knife allows for precision in cutting, ensuring that portions can be served neatly and appropriately.

In contrast, a fork is mainly used for piercing and holding food in place while eating or cutting, but it does not have the sharp edge necessary for effective cutting. A spoon is intended for scooping and serving soft foods or liquids, making it unsuitable for cutting tasks. A spatula, typically used in cooking or serving food, is not designed for cutting at the dining table, as it usually has a flat, broad surface to slide under food rather than a cutting edge.

Understanding the specific uses of these utensils helps in identifying their appropriate roles during meal service.