The serrated edge of a dinner knife is always placed toward the plate at the beginning of a meal. This applies to all sit down meals, including breakfast, brunch, luncheon, dinner (both formal and family style).
During the meal, once the knife has been used the blade is rested diagonally on the right side of the plate, serrated edge toward the center of the plate, with the fork (tines down) at 90 degrees to it. The fork may cross over the blade but it does not have to.
At the end of a meal the knife is place diagonally on the plate with the fork (this time tines up) parallel to it.
You put your knife and fork side by side across the plate.
* While eating the knife should rest on the upper right side of the plate. When you are finished eating put the knife and fork side by side in the middle of the plate.
The fork should be placed on the left side of the plate and the knife on the right side, with the blade facing towards the plate.
On the right side. Forks on the left, and knife than spoon on the right.
The fork and knife go on the right side of the plate and if you have a spoon it goes on the left side of the plate.
The knife should be placed on the right side of the plate with the blade facing the plate, and the fork should be placed on the left side of the plate with the tines facing up.
The fork should be placed on the left side of the plate, and the knife should be placed on the right side of the plate in a formal dinner setting.
The fork should be placed on the left side of the plate and the knife should be placed on the right side of the plate in a formal dinner table setting.
The knives are always on the right of the plate, blade in, the forks on the left.
The knife and spoon are placed on the right side of the setting (the knife to the right of the plate, and the spoon to the right of the knife), and the fork to the left of the plate. For a left-handed person, reverse the placement.
Generally there is a knife and fork, but if there isn't then the fork would go on the left side of the plate.
Shun Classic 6-Inch Tomato Knife is ideal for slicing tomatoes. This knife features a serrated edge that can cut through the ripest of tomatoes. It is a little on the pricey side but it's worth it. It also does not rust.