Fork History and Steel Blades on Knives

“…there are many varieties of food which deteriorate from even the slightest contact with steel, a metal still much in use for knives…” – In 1889, unless one had all silver flatware or gilded flatware, the blades of most knives were still made of steel. The steel would clash with the flavors of sauces or dressings which had citric acid in them –like orange or lemon juice– and those containing vinegar. Thus leaving fish and many salads inedible to most guests.

Although the four-pronged silver fork was in use upon the continent of Europe in the first decade of the present century, it is noticeable that the use of the knife in carrying food to the mouth is by no means obsolete among some of the most advanced of the European nations. One can easily draw a mental picture in which the dogmatists of etiquette a half century ago are seated about a tempting board, all eating with their knives, but using them daintily; and the retrospect need not go back of the times of those whose manners at table, as well as elsewhere, are defined as models of elegance.

Since then the steel fork has been banished, the knife subjugated and the spoon subdued. The reason for all this is commonly supposed to be the danger of cutting the lips with the knife, but such danger is very slight, unless one be persistently stupid in handling it. It is much more sensible to assume that mankind was not slow to perceive the more agreeable sensation of putting to the lips the delicate tines of a fork, which were close enough to convey all except liquid edibles with comfort and convenience. 

Then, too, there are many varieties of food which deteriorate from even the slightest contact with steel, a metal still much in use for knives. There is, however, an inclination to force the use of the fork to the point of affectation, and excess in this direction is quite as deplorable as the indiscriminate use of the knife. The proper use of any table implement at a table where one is a guest is no different from what it would be at the most informal meal, except as it may be influenced by the special preparation of an edible. – By Eliza M. Lavin, 1889

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