Dessert Knife
1807-1833 (made)
| Artist/Maker | |
| Place of origin |
Object Type
Smaller silver knives, such as this, became common in the 18th century for eating dessert, the last course at dinner. The dessert might consist of fresh or candied fruit. Steel-bladed dessert knives could also be used to cut cheese or cake.
Table Cutlery & Flatware Development
To the specialist, the term 'cutlery' refers to edged tools, such as knives, while 'flatware' denotes forks and spoons. By 1700 diners were no longer expected to provide their own knives, forks and spoons at dinner and there was a clear distinction between table and dessert cutlery and flatware. The dessert wares were smaller and often gilded to reflect the status and expense of the dessert course and to protect the silver from attack by fruit acids. Originally part of a matching set, dessert ware became more elaborate in design than the cutlery and flatware used with earlier courses. Cutlery and flatware formed the cheapest element of a silver dinner service and was often bought first, before the sauce boats, tureens and plates.
Manufacturer
It is very unusual to find marks on a piece of close plate which enables the manufacturer to be identified. Thomas Butts is one of only a small number of close platers working in Birmingham whose marks are known.
Smaller silver knives, such as this, became common in the 18th century for eating dessert, the last course at dinner. The dessert might consist of fresh or candied fruit. Steel-bladed dessert knives could also be used to cut cheese or cake.
Table Cutlery & Flatware Development
To the specialist, the term 'cutlery' refers to edged tools, such as knives, while 'flatware' denotes forks and spoons. By 1700 diners were no longer expected to provide their own knives, forks and spoons at dinner and there was a clear distinction between table and dessert cutlery and flatware. The dessert wares were smaller and often gilded to reflect the status and expense of the dessert course and to protect the silver from attack by fruit acids. Originally part of a matching set, dessert ware became more elaborate in design than the cutlery and flatware used with earlier courses. Cutlery and flatware formed the cheapest element of a silver dinner service and was often bought first, before the sauce boats, tureens and plates.
Manufacturer
It is very unusual to find marks on a piece of close plate which enables the manufacturer to be identified. Thomas Butts is one of only a small number of close platers working in Birmingham whose marks are known.
Object details
| Categories | |
| Object type | |
| Materials and techniques | Close-plated steel blade, with silver ferrule and ivory handle |
| Brief description | Dessert knife, ivory handle, made by T. Butts, Birmingham; 1808-1833 |
| Physical description | Small knife with close plated blade, silver ferrule and straight ivory handle. Close plating is the application of silver foil to a finished article made of iron or steel, using tin as a flux. The ivory handle has a silver ferrule or band reinforcing the join with the blade. |
| Dimensions |
|
| Marks and inscriptions | "BUTTS" with a flower? within a square, stamped three times. (stamping) |
| Gallery label |
|
| Credit line | Given by Sarah Medlam |
| Object history | Made in Birmingham by Thomas Butts (active 1807-1829) Smaller silver knives, such as this, became common in the eighteenth century for eating the last course at dinner known as dessert. The dessert might consist of fresh or candied fruit. Steel bladed dessert knives could also be used to cut cheese or cake. Historical significance: It is very unusual to find marks on a piece of close plate which enables the manufacturer to be identified. Thomas Butts is one of only a small number of close platers working in Birmingham whose marks are known. |
| Historical context | By 1700 diners were no longer expected to provide their own knives, forks and spoons at dinner and there was a clear distinction between table and dessert cutlery and flatware. The dessert wares were smaller and often gilded to reflect the status and expense of the dessert course and to protect the silver from attack by fruit acids. Originally part of a matching set, dessert ware became more elaborate in design than cutlery and flatware for use with earlier courses. Cutlery and flatware formed the cheapest element of a silver dinner service and was often bought first, before the sauceboats, tureens and plates.To the specialist, the term `cutlery' refers to edged tools, such as knives and `flatware' to forks and spoons |
| Summary | Object Type Smaller silver knives, such as this, became common in the 18th century for eating dessert, the last course at dinner. The dessert might consist of fresh or candied fruit. Steel-bladed dessert knives could also be used to cut cheese or cake. Table Cutlery & Flatware Development To the specialist, the term 'cutlery' refers to edged tools, such as knives, while 'flatware' denotes forks and spoons. By 1700 diners were no longer expected to provide their own knives, forks and spoons at dinner and there was a clear distinction between table and dessert cutlery and flatware. The dessert wares were smaller and often gilded to reflect the status and expense of the dessert course and to protect the silver from attack by fruit acids. Originally part of a matching set, dessert ware became more elaborate in design than the cutlery and flatware used with earlier courses. Cutlery and flatware formed the cheapest element of a silver dinner service and was often bought first, before the sauce boats, tureens and plates. Manufacturer It is very unusual to find marks on a piece of close plate which enables the manufacturer to be identified. Thomas Butts is one of only a small number of close platers working in Birmingham whose marks are known. |
| Bibliographic reference | Simon Moore,Cutlery for the Table , Sheffield,1999
Ian Pickford,Silver Flatware, Suffolk,1983
Frederick Bradbury,History of Old Sheffield Plate, London,1912 |
| Collection | |
| Accession number | M.30-2000 |
About this object record
Explore the Collections contains over a million catalogue records, and over half a million images. It is a working database that includes information compiled over the life of the museum. Some of our records may contain offensive and discriminatory language, or reflect outdated ideas, practice and analysis. We are committed to addressing these issues, and to review and update our records accordingly.
You can write to us to suggest improvements to the record.
Suggest feedback
You can write to us to suggest improvements to the record.
Suggest feedback
| Record created | September 21, 2000 |
| Record URL |
Download as: JSONIIIF Manifest
