Description
An exquisite set made of stainless steel and gold.
The concept of the knife as an indispensable accessory for daily meals is lost in the mists of time. In the Middle Ages, this exceptional object was entirely personal. Everyone had their own one, usually stored in a leather pouch. When someone ate, it was for their exclusive use. The quality and value of the knife was proportional to its owner’s social standing. Wealthier people had costly knives, embellished with precious materials and engraved with their name or their family crest. Knives were then very sharp and serrated on both sides of the blade, so they could be used to cut and skewer meat to raise it to the mouth. Table knives have now evolved according to their use. The sharp point has mostly disappeared, with the serrated edge only on one side of the blade.
A fork originally had two tips, called prongs, which then increased to three, for obvious reasons, and there are now four. The story goes that this custom began in Italy, in Naples, during the reign of the Bourbon King Ferdinand I. He was a great consumer of dry pasta topped with tomato sauce. To make it easier to eat, the Court Chamberlain opted for adding a prong. There is another curiosity in the fork, always laid to the left of the plate, with the prongs pointing upwards. However, in France, the prongs are placed with the tips on the table. This is why French forks are manufactured with a small logo on the back below the prongs.
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