Medieval Knives: Utensils vs Weapons

 “ A French book of instruction for college students advised the person in charge of the dining hall to say at the start of each meal, "Every man draw his knife!" and at the end of the meal, "Every man clean his knife and replace it in his sheath!" That way no knives would be left lying around the table when not in use.”~ Image source, Pinterest

Because knives in the Middle Ages had sharp points and could be used as weapons as well as utensils, firm rules developed about the way they were handled during meals. A French book of instruction for college students advised the person in charge of the dining hall to say at the start of each meal, "Every man draw his knife!" and at the end of the meal, "Every man clean his knife and replace it in his sheath!" That way no knives would be left lying around the table when not in use.

Other rules said that a knife should always be placed on the table with the sharp edge facing in toward the diner rather than out toward his neighbor. It should never be lifted from the table during courses when it wasn't needed. And if it were offered to someone else, the knife should be held by the point instead of the handle so that it wouldn't seem threatening. – From James Cross Giblin’s book, “From Hand to Mouth”, 1987

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Elegance Without Knives and Forks

Despite the lack of utensils as we use them now… “there was an elegance of manners then, as now, regulated quite as much by fashion and by established rules of polite breeding. Frequent washings before, after, and also during a meal preserved a scrupulous cleanliness, and if the fingers were sometimes stained a saffron hue, owing to the nature of the popular condiment…”

It is true that the nobility of old ate with their fingers and in large halls filled with a mixed company, but there was an elegance of manners then, as now, regulated quite as much by fashion and by established rules of polite breeding. Frequent washings before, after, and also during a meal preserved a scrupulous cleanliness, and if the fingers were sometimes stained a saffron hue, owing to the nature of the popular condiment, they were at least free from dirt, for the etiquette of the higher classes demanded the most delicate management in the handling of food and the greatest possible avoidance of soiling the fingers with it. Even the custom of washing was surrounded by that elegance which belonged to all their habits of life. – San Luis Obispo Tribune, 1885

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia