Also table knives they underwent substantial changes from the Middle Ages to the Renaissance, in line with the general changes that occurred from one era to another.
We know that not only gastronomy understood as cooking and a way of eating, but also the habits at the table, they experienced a global change in the Renaissance period (see also https://www.pilloledistoria.it/12401/storia-moderna/lo-zucchero-cucina-rinascimentale).
Table knives in particular, they became more refined in form: the lines became more refined, sweet and tapered.
This was a direct consequence, also, greater attention to the label.
Knives of different types and for diversified use arrived on the Renaissance tables: there was the one for fish, the one for meat, from dessert and so on, to me punta, compared to the past, became more rounded for all models.
It goes without saying that the class difference it mattered very much: only in the banquets of the rich was it possible to come across real little masterpieces.
The nobles in fact, they sported finely crafted knives, inlaid and carved, often in precious materials such as gold, silver and ivory.
Usually their use was limited and there was not one for every diner, but only someone to pass over to each other if necessary.
Finally, compared to the Middle Ages, the table knives also changed function, which became exclusively that of shredding the dishes.
In the past instead, as well as cutting it, the knife was also used to bring food to the mouth (photo: catawiki.it).