When we pick up a dinner fork we rarely think about how or why it came to be. Using it is as natural as using our own hands. But the fork is a relative newcomer to the table, appearing many centuries, even millennia, after the knife and spoon. The fork’s short and rocky history is the story of the evolution of etiquette and table manners. It’s also the story of how a doomed Byzantine princess, a French Cardinal disgusted by his dinner guests, and an intrepid English traveler forever changed the way western society eats.

Forks were in use in ancient Egypt, as well as Greece and Rome. However, they weren’t used for eating, but were, rather, lengthy cooking tools used for carving or lifting meats from a cauldron or the fire. Most diners ate with their fingers and a knife, which they brought with them to the table. Forks for dining only started to appear in the noble courts of the Middle East and the Byzantine Empire in about the 7th century and became common among wealthy families of the regions by the 10th century. Elsewhere, including Europe, where the favored implements were the knife and the hand, the fork was conspicuously absent.

Imagine the astonishment then when in 1004 Maria Argyropoulina, Greek niece of Byzantine Emperor Basil II, showed up in Venice for her marriage to Giovanni, son of the Pietro Orseolo II, the Doge of Venice, with a case of golden forks—and then proceeded to use them at the wedding feast. They weren’t exactly a hit. She was roundly condemned by the local clergy for her decadence, with one going so far as to say, “God in his wisdom has provided man with natural forks—his fingers. Therefore it is an insult to him to substitute artificial metal forks for them when eating.”

When Argyropoulina died of the plague two years later, Saint Peter Damian, with ill-concealed satisfaction, suggested that it was God’s punishment for her lavish ways. “Nor did she deign to touch her food with her fingers, but would command her eunuchs to cut it up into small pieces, which she would impale on a certain golden instrument with two prongs and thus carry to her mouth. . . . this woman’s vanity was hateful to Almighty God; and so, unmistakably, did He take his revenge. For He raised over her the sword of His divine justice, so that her whole body did putrefy and all her limbs began to wither.”

Doomed by God for using a fork. Life was harsh in the 11th century.

After this inauspicious debut, forks were understandably slow to catch on. But Maria’s Byzantine manners did make inroads. By the late Middle Ages the spread of forks can be tracked by their appearance in city inventories and as items of value bequeathed in wills. These suckett forks were used primarily for eating candied fruits in syrup or foods likely to stain the fingers. According to some sources, eating sweets with a fork was a practice common among courtesans, causing the Church to ban forks as immoral.

By the 1400s dining forks began to appear in Italian cookbooks, and it was another noble marriage that spread the influence. Italian forks became popular in the French court when Catherine de Medici arrived from Italy to marry the future Henry II, bringing several dozen intricate silver forks with her. Henry’s courtiers were ridiculed for the amount of food they spilled trying to eat with the unfamiliar forks. Despite the laughter, the use of forks spread to wealthy French families eager to adopt the new Italian vogue.

While forks were becoming more common on the continent, it took a brave English traveler to bring them across the channel. Thomas Coryate traveled extensively throughout France, Italy, Switzerland and Germany in 1608 and published an account of his journey after his return to England. Crudities Hastily Gobbled Up in Five Months or Coryates Crudites contained this observation on eating in Italy:

“I observed a custome in all those Italian Cities and Townes through which I passed, that is not used in any other country that I saw in my travels . . . The Italian, and also most strangers that are commorant in Italy, doe alwaies, at their meales use a little forke when they cut the meate; for while with their knife, which they hold in one hand, they cut the meate out of the dish, they fasten their forke which they hold in their other hande, upon the same dish, so that whatsoever he be that sitteth in the company of any others at meate, should unadvisedly touch the dish of meate with his fingers, from which all at the table doe cut he will give occasion of offence unto the company as having transgressed the lawes of good manners . . . The reason of this their curiosity, is because the Italian cannot by any means endure to have his dish touched with fingers, seeing all men’s fingers are not alike cleane. Hereupon I myselfe thought good to imitate the Italian fashion by this forked cutting of meate, not only while I was in Italy, but also in Germany, and oftentimes in England, since I came home.”

For his troubles his friends called him Furcifer. Our word fork comes from the Latin furca, so furcifer literally means “fork-bearer” but was also an acerbic pun; in the slang of the day, furcifer was also a man doomed to hang.

As the fork grew in popularity it also changed form. The straight, two-pronged fork was fine for spearing foods but not well adapted to scooping. A third, and sometimes fourth, tine made food less likely to slip through, and adding a slight curve to the tines made it an even more efficient scoop. The new shape and function of the fork led to a remarkable change in the design of table knives, which led to a dining divide between Europe and American that continues today.

The rift started, by some accounts, with Cardinal Richelieu, chief minister to France’s King Louis XIII, who was so disgusted by a frequent dinner guest’s habit of picking his teeth with his knife that l’Éminence Rouge, as Richelieu was known, had the tips of the offender’s knives ground down to prevent it happening. Always desperate to follow fashion, others in the court soon did the same. Whether the story is true or not, once forks began to gain popular acceptance there was no longer any need for a pointed tip at the end of a dinner knife to hold and spear the food. In 1669, King Louis XIV of France decreed all pointed knives on the street or the dinner table illegal. Not only were new knives to be made with rounded tips, all existing table knives were to be rounded off to reduce the potential for violence. The new style of knife rapidly spread to other European countries, including England.

By the beginning of the 18th century, knives imported to the American colonies had the new blunt tips. Because Americans had very few forks and no longer had sharp-tipped knives to spear food, they had to use spoons in instead. They’d use the spoon in the left hand to steady the food as they cut it with the knife in the right. They’d then switch the spoon to the opposite hand in order to scoop it up to eat. Our distinctly American style of eating continued even after forks became commonplace in the United States. Emily Post calls the practice “zigzagging” in her 1920s etiquette books. I like think of it as the American Shuffle.

Well into the 1800s forks were still considered an affection by some, and the source of confusion to others. One diner in Maine complained that, “Eating peas with a fork is as bad as trying to eat soup with a knitting needle.” In his 1824 memoir, wealthy English silversmith Joseph Brasbridge had to admit to his host at a dinner, “I know how to sell these articles, but not how to use them.” And as late as 1842 Charles Dickens noted that fellow passengers on a Pennsylvania river boat, “thrust their broad bladed knives and two-pronged forks further down their throats than I ever saw the same weapons go before, except in the hands of a skilled juggler.”

By the time of the first World’s Fair in 1851, the fork reigned supreme and required a new set of rules to help the confused or socially self conscious. Like it or not, the fork had arrived and modern dining began. As one 1887 book of manners put it,

“The fork has now become the favorite and fashionable utensil for conveying food to the mouth. First it crowded out the knife, and now in its pride it has invaded the domain of the once powerful spoon. The spoon is now pretty well subdued also, and the fork, insolent and triumphant, has become a sumptuary tyrant. The true devotee of fashion does not dare to use a spoon except to stir his tea or to eat his soup with, and meekly eats his ice-cream with a fork and pretends to like it.”

As Jacob Bronowski points out in The Origins of Knowledge and Imgination, “A knife and a fork are not merely utensils for eating. They are utensils for eating in a society in which eating is done with a knife and fork. And that is a special kind of society.” Other societies have evolved chopsticks or more ritualized use of the fingers for eating, but the fork is a uniquely western approach to dining. However, following the delirious profusion of pickle forks, fish forks, pastry forks, and oyster forks of the Victorian table, the pendulum has swung the other way. The rise of casual dining, convenience foods and drive-throughs means that for the first time since the 1500s we regularly eat complete meals with our hands. Forks and knives may again become the source of confusion and social unease. If history is any guide, it’s about time for another Furcifer, an intrepid and well-traveled diner, ridiculed at first, who will change the way we eat forever.

© 2009 Chad Ward. All rights reserved.

You have decided that it is time to get serious, time to show the world that you have arrived and are ready to cook. You have decided to buy some decent kitchen knives. Buying a good knife or two can be a little like buying your first car. It can be intimidating and expensive. There are a lot of people with very strong opinions about what you want, need, and desire. What no one ever tells you is what not to buy. So let’s take a look at some of the common mistakes that people make when they purchase kitchen knives.

Don’t Be a Blockhead
You see them in the store. They are beautiful, with their sexy handles all lined up just so. You glance around and then surreptitiously fondle them, damning the safety device that keeps you from sliding the gleaming blade from the block. The salesman sidles up and in a throaty whisper says, “It comes with the sharpening steel and the mango slicer.” You swoon. A mango slicer? Who knew there was such a thing? This must be a great set of knives.

Thus, you are seduced. And like all victims of seduction, you know that not all is as it seems, but you don’t care. You buy the big block of knives. It’s a steal! You got nine knives, some kitchen shears, and a sharpening steel for the same price as just two knives down at the high-rent end of the store display. Thus begins a cycle of frustration and recrimination that will still leave you using just three knives. Three mediocre knives. Three knives that you don’t like and that will sit forlornly in the block with their unused siblings when you can’t take it anymore and upgrade to better knives. That block of knives looks great to the uninitiated, but it doesn’t do anything to address what you–and you alone–really want or need as a cook.

So, what do you really need? With a good chef’s knife and a paring knife you can do anything and everything you ever need to do in a kitchen. Throw in a big serrated bread knife and you’ll own the world. Anything else is a convenience rather than a necessity. So don’t be a blockhead. Don’t buy knives you don’t need. Buy fewer higher-quality knives and build slowly. Mix and match to suit your tastes and cooking styles. You’ll be happier. Get the best you can afford and start slow. Mismatched handles in the knife block or kitchen drawer are a sign of a comfortable and self-assured cook.

The Chef’s Knife
The chef’s knife is the first knife you pick up in the kitchen and the last one you put down. You can do 90 percent of everything you ever need to do in the kitchen with just a chef’s knife. You can do 100 percent if you really have to. This is the Big Kahuna. It is not just the most important knife in your kitchen, it is the most important tool in your kitchen. Buy accordingly. Even if you are brand-new to cooking, very soon you won’t be able to imagine trying to prepare a meal without your chef’s knife. It is your paintbrush, your means of self expression–and more importantly, your means of getting dinner on the table. Expect to pay somewhere between $85 to $150 for a good one. Some chef’s knives go for more than $250 for a standard 8-inch knife, but there are bargains out there too.

The Paring Knife
The next player in the kitchen triumvirate is the paring knife. This is the microsurgery version of the chef’s knife. Paring knives are used for all those delicate little tasks—scoring oranges peels, cutting the cores out of apple quarters, removing eyes from potatoes, hulling strawberries. The paring knife is perfect for those chores where a chef’s knife would be unwieldy. The blade usually ranges from 2 inches to about 4 inches in length and comes in a variety of shapes.

Slicer or Bread Knife
The greyhounds of the kitchen, slicers are long and lean. Slicers start at 9 inches and are available up to 18 inches. The length of the blade allows you to make a clean slice in a single stroke. This is especially important when carving roasted meats or slicing fish. Excessive sawing back and forth leaves ridges and a rough texture that is unattractive. The narrowness of the blade helps keep moist foods from sticking. A standard bread knife has a serrated edge, which is fine for most breads but absolutely lousy at slicing a roast. A better choice is a scalloped edge. A scalloped edge slicer can do double duty as a good slicing knife and a good bread knife. Scalloped edges are more gentle than serrated edges and generally leave a cleaner cut.

Sounds like heresy, doesn’t it? All of your friends have big fancy blocks of knives, so that’s what you want too. Relax, you’ll get there. But by starting with The Big Three, you’ll build a set of knives that suits your cooking style and your budget, knives that you will still be using when your friends dump their big blocks of knives and go looking for new ones.

Warning Signs (How Not to Buy Garbage)
Sometimes it can be a little hard to tell quality knives from knives that simply have better marketing budgets. Here are the warning signs that the knives you are looking at might be not be all that they seem:

Locale—you generally don’t find quality kitchen knives at the grocery store, the gas station, the hardware store, the sporting goods store or the bait and tackle shop. The local big box retailer is also not a place to buy good kitchen knives. Yes, they may actually have recognizable and reputable brand names, but it’s not the top of the line. The margins just aren’t there. Stick with a specialty kitchenware shop, cutlery store or online cutlery retailer. You can find decent knives in department stores, but the clerks don’t have the knowledge or flexibility you need to get exactly what you want. You either buy their box or go home. Go home. You can do better.

Price—Most of the time you do indeed get what you pay for. A good chef’s knife generally costs somewhere between $80 and $150. Some are substantially more than that. There are some bargains out there, but for the most part a six piece set of knives (with block!) for $49.95 is no bargain. Expect to pay upwards of $400 to $500 for a good matched set of knives, if that’s how you are inclined. This is a big reason I’m not a fan of boxed sets of knives. On a per-knife basis a set can be a good deal, but you also pay a hefty surcharge for knives you don’t need. Most manufacturers offer a two or three piece “starter set” for this very reason.

Mystery steel—If they won’t tell you what’s in the steel, they probably aren’t very proud of it. There also are manufacturers who feel that you have no need for this information and would be too dumb to make use of it if you did. They don’t deserve your business. At a bare minimum, you should see the words “high carbon” somewhere. That phrase is open to very flexible interpretation, but it at least means you are in the ballpark.

Weasel words—Beware of meaningless marketing drivel, words like “surgical steel.” There is no such thing. The word “stainless” all by itself without the “high carbon” modifier tends to be a bad sign, too. It sounds authentic, but low carbon stainless steel is awful. It is hard to sharpen and will not take or hold a decent working edge. It can be manufactured and sold cheaply, however, which is why a lot of people end up with knives that just make them miserable.

Flex—fillet knives aside, a good knife blade is fairly stiff. You shouldn’t be able to bend it or flex it very much. If you can, that’s usually a sign of cheap, low carbon steel or a heat treatment that left the knife softer than you want in your kitchen. If the blade feels flimsy, it is.

Never needs sharpening—Yes they do, you just don’t want to. “Never needs sharpening” is the weasel term for a serrated edge, even if the maker tries strenuously to avoid calling it that. These knives are garbage. Avoid them at all costs. They are lousy performers to begin with and when they do eventually go dull they cannot easily be sharpened back to usefulness. They tend to be made with very cheap steel and depend entirely on the ripping action of the teeth to work. Might be handy in the tackle box, where corrosion resistance is more important that cutting ability, but these knives are not something worthy of your kitchen.

Country of origin—The knife making centers of the world are (or were) justly famous for their products: Solingen in Germany, Theirs in France, Sheffield in England, and Sakai and Seki City in Japan. When you buy a kitchen knife from one of these places, you stand a pretty good chance of getting a quality knife. When those manufacturers farm the work out to another country, you’re probably getting cheap steel, punched out and slapped together by the thousands to feed the gaping maw of commerce. Put another way, a knife from Solingen stands a good chance of being high quality. A knife from a Solingen-based manufacturer who has the blades stamped out in Paraguay and assembled in Bora Bora probably isn’t worth a damn, even if it does have the logo of a famous brand.