Dessert Knife
1808-1809 (made)
| Artist/Maker | |
| Place of origin |
Object Type
Smaller knives evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular times in the meal or with certain foods. The fruit or dessert knife was designed for use with the last course or dessert, which might consist of fresh or candied fruit. A Victorian etiquette book of 1880 advised, 'In eating pears or apples, they would be peeled and cut into halves and quarters with a fruit knife and fork.' These knives could also be used to cut cheese or cake.
Design & Designing
Dessert cutlery had always been more highly decorated than that for the earlier courses, to reflect the status and expense of the dessert. Handles, in particular, were often more ornate. This knife has a handle made of mother-of-pearl (the most expensive material used for such purposes), which adds to the effect of luxury. In the Victorian period fruit knives were commonly sold with fruit forks in boxed sets of a dozen. The manufacturer Elkington & Co. could charge up to £22 a set in 1885 for richly engraved blades with carved handles and accompanying matching forks.
Smaller knives evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular times in the meal or with certain foods. The fruit or dessert knife was designed for use with the last course or dessert, which might consist of fresh or candied fruit. A Victorian etiquette book of 1880 advised, 'In eating pears or apples, they would be peeled and cut into halves and quarters with a fruit knife and fork.' These knives could also be used to cut cheese or cake.
Design & Designing
Dessert cutlery had always been more highly decorated than that for the earlier courses, to reflect the status and expense of the dessert. Handles, in particular, were often more ornate. This knife has a handle made of mother-of-pearl (the most expensive material used for such purposes), which adds to the effect of luxury. In the Victorian period fruit knives were commonly sold with fruit forks in boxed sets of a dozen. The manufacturer Elkington & Co. could charge up to £22 a set in 1885 for richly engraved blades with carved handles and accompanying matching forks.
Object details
| Categories | |
| Object type | |
| Materials and techniques | |
| Brief description | Dessert knife, silver with mother of pearl handle, one of a set of 6 knives and 6 forks, Birmingham hallmarks for 1808-1809, mark of Joseph Willmore. |
| Physical description | Knife, silver blade with mother of pearl handle. |
| Dimensions |
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| Production type | Mass produced |
| Marks and inscriptions |
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| Gallery label | Dessert knife, silver with mother of pearl handle, one of a set of 6 knives and 6 forks. Marks: duty and sterling guarantee, anchor for Birmingham, date letter 'k' for 1808-9 and maker's mark for Joseph Willmore, Birmingham, England, ca. 1800-1820.
Miss D. B. Simpson Bequest
M.198-1977(10/09/2003) |
| Credit line | Bequeathed by Miss D.B. Simpson |
| Historical context | Object Type Smaller knives evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular times in the meal or with certain foods. The fruit or dessert knife was designed for use with the last course or dessert, which might consist of fresh or candied fruit. A Victorian etiquette book of 1880 advised, 'In eating pears or apples, they would be peeled and cut into halves and quarters with a fruit knife and fork.' These knives could also be used to cut cheese or cake. Design & Designing Dessert cutlery had always been more highly decorated than that for the earlier courses, to reflect the status and expense of the dessert. Handles, in particular, were often more ornate. This knife has a handle made of mother-of-pearl (the most expensive material used for such purposes), which adds to the effect of luxury. In the Victorian period fruit knives were commonly sold with fruit forks in boxed sets of a dozen. The manufacturer Elkington & Co. could charge up to £22 a set in 1885 for richly engraved blades with carved handles and accompanying matching forks. |
| Production | Hallmarking year runs from May 1808 to May 1809. |
| Summary | Object Type Smaller knives evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular times in the meal or with certain foods. The fruit or dessert knife was designed for use with the last course or dessert, which might consist of fresh or candied fruit. A Victorian etiquette book of 1880 advised, 'In eating pears or apples, they would be peeled and cut into halves and quarters with a fruit knife and fork.' These knives could also be used to cut cheese or cake. Design & Designing Dessert cutlery had always been more highly decorated than that for the earlier courses, to reflect the status and expense of the dessert. Handles, in particular, were often more ornate. This knife has a handle made of mother-of-pearl (the most expensive material used for such purposes), which adds to the effect of luxury. In the Victorian period fruit knives were commonly sold with fruit forks in boxed sets of a dozen. The manufacturer Elkington & Co. could charge up to £22 a set in 1885 for richly engraved blades with carved handles and accompanying matching forks. |
| Bibliographic reference | Ian Pickford ed. Jackson's Silver & Gold Marks of England, Scotland & Ireland, Suffolk, Antique Collector's Club Ltd., 1989, p.355. |
| Collection | |
| Accession number | M.198J-1977 |
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| Record created | September 12, 2003 |
| Record URL |
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