[Jeffrey Faulk]

Hello,

I've been working on making a small eating-knife by converting an older blade I had.

I've noticed in my research that the eating-knife frequently comes with a 'pricker', an iron awl-like implement.

What, in particular, is the use of this pricker? I've not been able to find out much about it, only that it might have been used to hold down food while cutting it. Doesn't seem practical-- wouldn't it go through? A fork doesn't because it has multiple tines, thus spreading out the force of a person's hand, but a pricker is only the one point...

Also, what would the proper etiquette be of using an eating-knife? Do you bring food to your mouth with it, or do you do that with your fingers or the pricker?

Were the scabbards for eating-knives generally wood cored or were they simple formed leather? How was the pricker included-- a separate pouch on the scabbard, or did it nest with the eating-knife, or what?

Thanks!

[Chad Arnow]

Check out this thread: http://www.myArmoury.com/talk/viewtopic.php?t=17447 . The theory in it is that prickers could have been sharpening steels.

Scabbards for most eating knives seems to have been just of leather (unless you're talking about later, fancy sets like the trousse), often 2 layers. By-knives and prickers usually have their own pouch, and that pouch is often (usually?) sewn in between the layers of the main knife scabbard.

I have no idea on their use.

[Jeffrey Faulk]

You mention by-knives; would there have been more than one eating-knife, or would the by-knife have been more just a general-use blade rather than specifically for eating?

Sometimes I wonder just how many knives the average medieval guy would've been packing on his person! :P

[Chad Arnow]

[Jeffrey Faulk]

[Nathan Robinson]

[Jeffrey Faulk]

[Nathan Robinson]

[Sean Flynt]

Agree that KAS is a must-have book. FYI: The Museum of London site mentions that they're finishing a book on their knife/dagger collection in conjunction with Royal Armouries.