various types of implements for cutting, preparing, and eating food. In addition to different kinds of knives and the steels to sharpen them, the term usually encompasses forks and spoons. The history of cutlery probably begins with the shell and the sharp flint used for cutting. The primitive craft of chipping flint began by improving naturally sharp edges, e.g., the chipped flint knives of the Neolithic period. Knives were made of copper and bronze when those metals came into use. Finally steel and alloys of steel have displaced other materials for the blades of instruments for cutting. The early generalized cutting instrument has been differentiated into specialized instruments of wide variety, e.g., the sword, the razor, and shears. Table knives were introduced c.1600; until then, individuals brought to the table their own knives, which served also as daggers. The penknife was originally a knife for pointing quill pens. The pocket knife, with the blade folding into the handle, was invented c.1600. The cutler's craft or industry was long marked by the successful resistance of the handicraftsman to mass production. Small shops, with from one workman to a half dozen, were characteristic. Certain localities have become known for the excellence of their cutlery. In Spain, the Toledo blade was famous when the sword was an important weapon. Solingen, in Germany, and Sheffield, in England, have been noted for their cutlery since the Middle Ages. The best knives are forged from high-carbon steel. Cheaper grades are beveled from steel bars thick in the center and tapering toward the edges or are stamped from sheets of metal. In hollow-ground blades, the sides are concave. For stainless blades, the steel is usually partly replaced by, or coated with, chromium. Scissors blades commonly are either cast in molds or stamped. Most razor blades are die-stamped.
See G. I. Lloyd, The Cutlery Trades (1913, repr. 1968); J. B. Himsworth, Story of Cutlery, from Flint to Stainless Steel (1954).
The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.
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