Each in its (very functional) place: it is no coincidence that every element of the table setting has a purpose, starting with spoons, forks and knives.
It's now well known that table setting is a careful balance of geometric shapes, designed over the centuries to be aesthetically pleasing but equally functional for diners and their needs. Beyond the apparent formality, as in the case of glasses and table settings , cutlery follows a strict logic of use, dictating the manner and timing of serving dishes.
Mise en place “Junto Sets” in stoneware and porcelain by Rosenthal – rosenthal.de
CUTLERY: WHERE, HOW AND WHY
To make it as easy as possible for guests to use the table, cutlery is placed on the table in a strictly rational sequence , from the one used first – the outermost – to the one used last, closest to the plate.
The ideal distance between cutlery and the edge of the table is 1,3 cm, from which they are divided along the sides of the plate: on the left, the two forks (one for the first course and one for the second course), while on the right will go the knife (always with the blade facing inward) and the spoon, if necessary, near the napkin.
Villeroy & Boch “New Moon” Stainless Steel Cutlery Set – villeroy-boch.it
There is only one instance in which the fork is placed on the right: when serving oysters , which should be opened with their own knife. In the past, a soup spoon was also used where requested; now fallen into disuse, it is distinguished by its shorter height (16 cm versus the 20 cm of a normal soup spoon) and a much more rounded bowl.
A note on forks: if the table setting follows the English style , the prongs should be pointing upwards; conversely, if the table setting is French , they should be pointing downwards. The reason for the French positioning is purely for "lustre"; in fact, this was the way to display the host family's coat of arms.
On the left, “Maria” table service by Rosenthal; on the right, a mise en place on a round table, photo by Freddy G ©Unsplash
Opinel Oyster Knife – opinel.com
THE DESSERT CUTLERY
Dessert cutlery is a different story : it's placed horizontally in the space between the glasses and the bread plate, with the handle facing the hand holding it. It's usually made up of three pieces: the paring knife, or fruit knife with its characteristic curved blade, the fork, and the teaspoon.
As mentioned, each piece of cutlery follows its ideal orientation: the paring knife blade faces the plate and the handle is to the right, while the fork has its handle to the left. The teaspoon is further out , also facing to the right. If only one of these pieces of cutlery is needed, the handle should always be positioned to the right. If the table is narrow, you can omit them and place them on the table only when dessert is served.
How to place dessert cutlery, photo Lanti ©Unsplash
Dessert cutlery is always placed horizontally above the plate, photo Cinematic Imagery ©Unsplash
THE EVOLUTION OF STYLE
First, a very important note: while mixing and matching plates and glasses is sometimes used to liven up the table settings, the cutlery must all be strictly from the same set , if only to avoid the risk of having different shapes or types. Furthermore, as in fashion, the golden rule of "less is more" must always be respected: a table overcrowded with unnecessary cutlery would look inelegant.
For a classic menu, therefore, the ideal number is five : a small knife and fork for the appetizer, a fork for the first course, a fork for the second course, and a knife. The exception is cutlery for fish , if specified on the menu, which requires a special fork with shorter, wider tines and a knife with a wide, flat blade. In this case, they should be placed before the meat cutlery, following the principle of going from light to heavy.
Still speaking of evolving customs, at informal tables with a single course, the fork and knife can be placed on the right side of the plate, as was once the custom in Italian tradition: the table setting as we conceive it today is the product of seventeenth-century French formalism.
An example of tableware with cutlery on the right: “Perlemor Alga Sand” by Villeory and Boch
Ercuis silver fish cutlery in the “Rocaille” style – ercuis.com
LITTLE NOTES OF ETIQUETTE
Not everything can be cut with a knife! Omelettes, sweet and savory pies, meatloaf, meatballs, croquettes, rice balls, salad, and melon (which is served already cut into large wedges) should be cut with a fork . There's also a suitable knife for every dish : butter has its own knife with a wide, short, curved blade—which rests crosswise on the bread plate—steaks require sharp knives, while cheese has its own medium-sized knife, and a soft-boiled egg isn't broken with a knife, but with a teaspoon.
If you have left-handed guests, leave the table setting as is, but swap the cutlery for each service: this will be a discreet and much-appreciated touch. If there are younger guests at the table, it's a good idea to set the table with a special set, with forks and knives with rounded prongs and blades, but always arranged properly. Because, as we all know, etiquette (without forcing it) is ageless, just like informal settings... even a picnic requires appropriate cutlery!
Alessi “Itsumo” butter knife – alessi.com
Steak knife and teaspoon from the “Perpetue” collection by Opinel.
Mepal picnic cutlery set with magnet distributed by Schoenhuber – schoenhuber.com
WHEN YOU DON'T USE CUTLERY (OR HOW TO SEND MESSAGES)
Yes, etiquette also dictates when not to use cutlery: small fruits like strawberries, grapes, and cherries can be eaten with your hands, as can salami, pizzas, pretzels, and finger foods. If the dinner theme is Asian, use chopsticks, placing them to the right of the plate.
Furthermore, when we are at the table, the cutlery has its own " communication path ": if you take a break between one dish and the next, the knife should be placed on the right with the blade facing the plate and the fork on the left with the tines facing the knife. When you finish a dish , the cutlery should be placed parallel to the center of the plate: the knife on the right with the blade facing the center, the fork on the left.
However, the positions at the end of a meal vary : some maintain that both cutlery should be placed diagonally on the right side of the plate, while others maintain that they should be at 15 o'clock. Finally, when a dish is greatly appreciated, they are arranged parallel and horizontally; if, however, the dish was not enjoyed at all, they are arranged crosswise (knife tilted to the left and fork to the right). In short, pay attention!
Pintinox “Sushi” steel chopsticks and spoon – pintinox.com
On the cover, an informal table with Itsumo cutlery by Alessi.
