The European style is to hold the fork in the left hand and the knife in the right. Once a bite-sized piece of food has been cut, it is conducted straight to the mouth by the left hand. For other food items, such as potatoes, vegetables or rice, the blade of the knife is used to assist or guide placement of the food on the back of the fork. The tines remain pointing down.
the knife is initially held in the right hand and the fork in the left. Holding food to the plate with the fork tines-down, a single bite-sized piece is cut with the knife. The knife is then set down on the plate, the fork transferred from the left hand to the right hand, and the food is brought to the mouth for consumption. The fork is then transferred back to the left hand and the knife is picked up with the right. In contrast to the European hidden handle grip, in the American style the fork is held much like a spoon or pen once it is transferred to the right hand to convey food to the mouth. Though called "American style", this style originated in Europe.