The proper way of setting the table is one of those customs which French politeness elevates to the rank of an art. Among the rules to follow is the place to be reserved for the knife and fork.

In principle, the knife should be placed on the right side of the plate, and the fork on the left. But how can such a provision be explained? To understand this, it must first be remembered that, until about the sixteenth century, only the knife was used. It was used to slice food, but also to put it in the mouth.

The knife was also considered to be a weapon, which would then have been placed on the right side of the plate in reference to the sword, which knights also carried on the right.

Appearing before the fork, the table knife is also considered the most important utensil. This is because not only does the diner cut his meat with it, but he also pushes the food towards the fork, which is a kind of fixed element.

This dominant role of the knife therefore requires that it be handled at ease. However, the vast majority of people are right-handed, so they can use their knife more easily if they find it on the right side of their plate.

The position of the knife, in relation to the plate, is not the only element to consider. Indeed, a lady of the house will have to remember that the tip of the knife must be turned upwards and the edge towards the plate.

By turning it to his plate, a guest avoids "threatening" his neighbor. By the way, the knife is not only used to cut meat or fish. It is also used for dessert. In this case, it is placed horizontally, between the glasses and the plate. The cutting edge will be turned towards the plate, and the handle will be placed on the right, since it is from this hand that it is supposed to be taken.

As for the dessert fork, it will be placed in the same position, with the handle on the left, and as close as possible to the plate

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