Cutlery are utensils used for serving and eatingfood at thedining table — originally referring to justknives, whereasforks andspoons weresilverware — all part of flatware (American English) or tableware, these both encompassingcrockery as well. These three implements first appeared together on tables as a set in Britain in theGeorgian era.[1] A collected set of silverware is called acanteen of cutlery, typically referring to the polished wooden compartmental case in which they are stored.
The city ofSheffield inYorkshire, England has been famous for the production of cutlery since the 17th century. Anexpress passenger train – theMaster Cutler – running from Sheffield toLondon was named after the industry.[2] The development of cheap and mass-producedstainless steel in Sheffield in the early 20th century brought affordable cutlery to the masses.[3]
Sheffield's counterparts areThiers, Puy-de-Dôme in theAuvergne ofFrance andSolingen in theNorthern Rhineland ofGermany.
The word cutlery derives from theMiddle English word 'cuteler' and this in turn derives fromOld French "coutelier" which comes from "coutel"; meaning knife (modern French: couteau).[4] The word's early origins can be seen in the Latin word 'culter' (knife), still retained in the agricultural tool of acoulter.
A person who makes or sells cutlery is called acutler.[5] While most cutlers were historically men, women could be cutlers too; Agnes Cotiller was working as a cutler in London in 1346, and training a woman apprentice, known as Juseana.[6]
At Sheffield the trade of cutler became divided, with allied trades such asrazormaker,awl bladesmith,shearsmith and forkmaker emerging and becoming distinct trades by the 18th century.
Before the mid 19th century when cheapmild steel became available due to new methods ofsteelmaking, knives (and other edged tools) were made by welding a strip ofsteel on to the piece ofiron that was to be formed into a knife, or sandwiching a strip of steel between two pieces of iron. This was done because steel was then a much more expensive commodity than iron. Modern blades are sometimeslaminated, but for a different reason. Since the hardest steel is brittle, a layer of hard steel may be laid between two layers of a milder, less brittle steel, for a blade that keeps a sharp edge well, and is less likely to break in service.
After fabrication, the knife had to be sharpened, originally on agrindstone, but from the late medieval period in ablade mill or (as they were known in the Sheffield region) a cutlers wheel.
Originally, a set of cutlery was a basic collection of a knife, fork, and spoon — as it remains today, along with a teaspoon — but over the years the range has diversified, so that a canteen of cutlery will have a dozen or more different components to make a place setting. Diversification has been at its most extreme with spoons.
Over the years, various hybrid versions of cutlery ascombination eating utensils have been made by blending the functionality of different implements, usually withportmanteau names, including thespork (spoon / fork),spife (spoon / knife), andknork (knife / fork). Thesporf orsplayd combines all three.
Sterling silver is thetraditional material from which good quality cutlery is made. Historically, silver had the advantage over other metals of being less chemically reactive. Chemical reactions between certain foods and the cutlery metal can lead to unpleasant tastes.Gold is even less reactive than silver, but the use of gold cutlery was confined to the exceptionally wealthy, such as monarchs.[7]
Steel was always used for more utilitarian knives, andpewter was used for some cheaper items, especially spoons. From the 19th century,electroplated nickel silver (EPNS) was used as a cheaper substitute for sterling silver.
In 1913, the British metallurgistHarry Brearley discoveredstainless steel by chance, bringing affordable cutlery to the masses.[3] This metal has come to be the predominant one used in cutlery. An alternative ismelchior, corrosion-resistantnickel andcopperalloy, which can also sometimes contain manganese and nickel-iron.
Titanium has also been used to make cutlery for its lower thermal conductivity and considerable weight savings compared to steel, with uses in camping.
Plastic cutlery is made fordisposable use, and is frequently used outdoors forcamping,excursions, andbarbecues for instance. Introduced forconvenience purposes — being lightweight and needing little clean-up after the meal —disposable cutlery made ofplastic has become a huge worldwide market.[8][9] These products have become essential for thecatering industry,fast food andtake-away outlets as well as being provided withairline meals where metal cutlery is banned, along with otherdisposable tableware — paper plates, plastic table covers,disposable cups,paper napkins, etc. The products are emblematic ofthrow-away societies and the cause of millions of tons of non-biodegradableplastic waste.[10]
Plastic cutlery has been banned in Australia, but there remains public calls for its return. The European Union has banned such plastic products from 3 July 2021 as part of theEuropean Plastics Strategy.[11][12] Bans are also planned in the UK and Canada.[13][14][15]
Also, plastic is used for some young children's cutlery that is often thicker and more durable than disposable plastic cutlery, often encountered in the early years of primary schools.
As an eco-friendlybiodegradable alternative to non-degradable plastic,wooden disposable cutlery is gaining popularity. Bamboo (although not a wood) and maple are popular choices. Some manufacturers coat their products in food-safe plant oils, waxes, and lemon juice for a longer shelf life making these safe for human use. Cutlery is then cured for a few days before leaving the manufacturing plant.[16]
Edible cutlery is made from dried grains.[17] These are made primarily with rice, millet, or wheat. Since rice cultivation needs a lot of water, manufacturers market millet based products as more environment friendly. Thebatter is baked in moulds which hardens it. Some manufacturers offer an option of flavoured cutlery. Edible cutlery decomposes in about a week if disposed.
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