jasper handles with silver gilt mounts, sheath of crimson velvet

Sheath of crimson velvet with silver gilt mounting containing 3 knives, a fork and a skewer.

One knife with a narrow tapering blade, the upper edge swaged; the second with a broader blade which widens gently and then tapers sharply to a point. The serving knife with a broad straight-sided blade and rounded end. All three blades are gripped in the silver-gilt ferrules of the jasper handles which are rectangular, which chamfered edges. The ferrules are engraved on both sides with Gothic foliage, and on one side of the broader carving knife, is a Gothic letter S. The fork has two short, curved tines, a long twisted neck and straight shoulders and, together with the steel , has a narrower jasper skewer handle, the ferrules engraved with rectangular rosettes. All four implements have silver-gilt trefoil caps engraved with Gothic foliage, pomegranates, thistles and flowers.

Masterpieces of Cutlery and the Art of Eating, Victoria and Albert Museum, London, 1979, p.3

Bought for £21 from Milani Frankfurt

Historical significance: The art of carving had subtle differences throughout Europe. According to Vincenzo Cervio's treatise on carving, Il Trinciante, in 1581 meat was carved in Germany on a plate or trencher using long handled forks with short tines and knives with rounded ends and long handles. This set seems to be indicative of the German tradition.

Banquets were an important part of medieval life. They were elaborate occasions designed to show of the wealth and splendour of the host and to honour the guests. Carving meat at the banquet was an important part of the ritual. Sets like this one were often made from precious materials, as carving was a very public part of the feast. The appointed carver would use two knives, one to hold the meat and the other to keep it steady. This set also includes a skewer, a fork and a broad bladed knife for serving. Appointed carvers were often very important nobles at the feast. At the coronation of Anne Boleyn for example, the Earl of Sussex was appointed carver.

Banquets were an important part of medieval life. They were elaborate occasions designed to show of the wealth and splendour of the host and to honour the guests. Carving meat at the banquet was an important part of the ritual. Sets like this one were often made from precious materials, as carving was a very public part of the feast. The appointed carver would use two knives, one to hold the meat and the other to keep it steady. This set also includes a skewer, a fork and a broad bladed knife for serving.

1165:1 to 6-1864