Moons and moons ago I wrote this article. I was skimming some really old stuff on my computer and re-found it. It was aimed at setting up some really basic intros for newbies to consider and read as they started to get into the SCA. Attempting to be a three part series, this is the cutlery section. It seems to be missing the pics that I remember including. But still interesting none the less.
When I find the others I will post them too! (so they don't fall further down the rabbit hole :) )
If you’re first starting to play with the SCA one of the simplest
things you will need is a set of eating-wares. You’re going to be
attending events and you’re going to be eating! But it can be hard when
your walking in a little blind to figure out exactly what it
This document is a very, very basic guide to what types of things
were used and during what timeframes they existed. It will cover your
cutlery basics, plates, bowls, cups and jugs. At the end there will be a
small amount of information on some other things that exist on a table
for you to research yourself.
Part 1: Cutlery
During the SCA ‘period’ there were two critical pieces of cutlery,
spoons and knives. Forks were more common much later on in period, with
fingers always being an acceptable option. That’s what tablecloths are
for after all!
Spoon!
Spoons came in a number of materials. Early in period wood, horn,
bone and even ceramics were very common. There are metal spoons in these
times, however they would have been quite high status.
As a newcomer, you can be sure that a wooden spoon would serve you
well from any time in early period all the way to late period for the
middle to low classes. Only difference for the time periods would be how
finely the spoon was carved.
Early period (particularly ‘Viking’) also commonly had horn spoons.
Horn was a very easy material to use, and took spoon shaping quite
easily. If you are going to use horn, however, you’ll need to be aware
of the temperatures affecting it. Horn will bend and bow very easily in
hot temperatures so be careful when stirring your coffee!
Metal spoons appear commonly outside the nobility around the XX
period. A number of different materials were used, including pewter,
silver, and even brass and lead.
Metal spoons tended towards tear-shaped bowls with a straight, flat
handle. Later in period the handles could be quite highly decorated, and
cast pewter spoons with figures and decorations are very common.
All up, if you’re heading out to the Op Shops you can keep an eye out
for horn and wooden spoons. Older style silver spoons with simple
straight handles will fit a number of periods and classes with some
minor modification (flattening the handle/bowl joining point).
Knives.
There are four different purposes for knives in period, eating, trade
specific, defense and decoration, and often a knife’s purpose served
several masters.
There have been thousands of different knife and dagger styles found
within SCA period so there is an over-abundance of choice. But there are
a few ‘rules’ to guide you in this process.
Knives used primarily for defense (e.g. rondelle or bullock daggers) are rarely used for eating or specific trades.
Knives used as a part of a specific trade or work type (e.g. glove
makers or fishing knives) are rarely used for eating, decoration or
defense.
However, a decorative knife made in the fashion of the day could be for defense or eating, but rarely both.
Eating knives were also general-purpose knives. As it was always to
hand, hanging off the belt, an eating knife was often a durable knife
used to do many everyday things such as slitting open a sack or cutting
thread and twine.
A ladies eating knife could be thought of as a defensive knife as
well. As ladies would almost never (exceptions being the likes of Joan
de Arc etc) wear a primarily defensive knife their short-bladed eating
knife was a handy substitute, just in case.
As you go later into period, eating knives developed into quite fine,
single-purpose knives and the higher the class, the finer and more
decorated it would be.
For knives, decoration means a few things. The knife itself could be
quite plain, but the scabbard could be very highly carved or patterned.
It was also quite common to see scabbards that were covered in velvet or
other fabrics sometimes with jewels inlayed into them.
The knife hilt could also be highly decorated. High-status knife
hilts would have inlay jewels or be made from materials such as ebony,
ivory or jade. Wire wrapping was also a common sight, with materials
ranging from steel or copper to gold or silver.
More commonly, scabbards would be leather and the hilts made from wood, bone or antler.
When you’re out looking for your feasting knife watch for a few
basics. Any plain wooden handled dinner knife is a good choice and a
wooden handle is always preferable to plastic. Those horrid wooden
handled steak knives are an easy, cheap placeholder whilst you acquire
something better. If your lucky you can find ‘fake’ antler knives,
popular in the 60’s, which is one small step up from the steak knives
but not the greatest overall.
If you keep your eyes open, you’ll find something simple to get you
through. Later on you can commission a custom-made knife from a merchant
or order a pre-made one online.
Forks.
A fork, a fork! My kingdom for a fork! Well, not quite. Of the three
primary eating utensils, a fork is your least important or needed in
period.
Forks have a patchy history. They were comparably hard to manufacture
and at times thought to be the work of the devil. Along with all that,
we already have built-in forks attached to the ends of our hands,
fingers.
None of that however is to say that they did not exist, or that they
are only a later period ‘invention’. The popularity of forks was
certainly gaining momentum during the very end of the 16th century, but
it does not preclude their existence in earlier times.
When we think of forks in period we often think that they are Italian
in origin. Brought to Europe around the mid-eleventh century, they were
first used by the Italians but spread slowly across the continent with
their last conquest being England around 1600.
Forks in period have had varying number of tines (prongs) and this is
linked to how they were used. A fork was often a ‘spearing’ tool to
lift food from the plate out of the sauce where you could then take the
food with your fingers and put it in your mouth. This method of use led
to the early design of a very flat, thin fork with two tines.
Forks have ranged from two tines to four and even five. This shows a
progressive change in the way forks were used and the slow but steady
removal of fingers from the utensil list.
If you choose to have a fork in your kit look for something that
either has a limited number of tines or that you can alter to suit the
period you decide on. Old-style silver forks can be a good choice. They
are relatively easy to flatten and if you’re very keen you should be
able alter it to a two-tine fork with a fine hacksaw. Other options are
three-tine seafood forks.
The other option is to not bother. You don’t need a fork. It truly is
optional. If you don’t go down the forked path, I would suggest that
you invest in a good napkin however.
Your Cutlery Set
So all up, a spoon, a knife and a fork if you want one or a good
napkin. Keep to the simple stuff to get you through your early SCA
‘career’. Alter what you can yourself and order/buy/make better when
you’re able. For the most part you can get the simple stuff at the Op
Shop, just keep your eyes open and keep to a few basic rules.
Plastic = bad (unless its fake antler, then it’s okay).
Wood is good.
Spoons are flat.
Forks are tine-y.
And if you can’t find a period knife style you like, you’re really not trying!
Bibliography:
http://www.larsdatter.com/spoons.htm
http://www.museumoflondon.org.uk
http://collections.vam.ac.uk/item/
http://tarvos.imareal.oeaw.ac.at/
A History of the Table Fork, Robyyan Torr d'Elandris, OL, Copyright 1989, 2000 by Dennis R. Sherman.
Cowgill, J, de Neergaard, M and Griffiths, N.
Knives and Scabbards. London: Museum of London, 1987, 2000
