Table Knife
1894-1895 (hallmarked)
| Artist/Maker | |
| Place of origin |
Object Type
The table knife evolved from the personal knives used before the 18th century. It was designed to be used at dinner as part of a matching cutlery set. Table knives became larger, with longer blades, to cut the meats and vegetables of the main courses of the meal.
The Victorian Dining Table
From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This knife was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892.
The table knife evolved from the personal knives used before the 18th century. It was designed to be used at dinner as part of a matching cutlery set. Table knives became larger, with longer blades, to cut the meats and vegetables of the main courses of the meal.
The Victorian Dining Table
From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This knife was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892.
Object details
| Categories | |
| Object type | |
| Materials and techniques | Steel blade, with stamped silver handle |
| Brief description | Table knife, steel blade with silver handle, Kings Pattern, made by D & J Wellby, London; 1894. |
| Physical description | Knife, silver handle, steel blade, Kings pattern |
| Dimensions |
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| Production type | Mass produced |
| Marks and inscriptions |
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| Gallery label |
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| Object history | Manufactured by D. & J. Wellby, London |
| Historical context | Object Type The table knife evolved from the personal knives used before the 18th century. It was designed to be used at dinner as part of a matching cutlery set. Table knives became larger, with longer blades, to cut the meats and vegetables of the main courses of the meal. The Victorian Dining Table From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This knife was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892. |
| Production | Hall marking year from May 1845-May 1846 |
| Summary | Object Type The table knife evolved from the personal knives used before the 18th century. It was designed to be used at dinner as part of a matching cutlery set. Table knives became larger, with longer blades, to cut the meats and vegetables of the main courses of the meal. The Victorian Dining Table From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This knife was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892. |
| Bibliographic reference | John Culme, The Directory of Gold and Silversmiths, Jewellers and Allied Traders 1838-1914, Vol 1, Antique Collectors' Club, 1987 pp. 476 |
| Collection | |
| Accession number | M.33-2000 |
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| Record created | September 20, 2000 |
| Record URL |
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