Knife rests have a long history. They are in use as of the seventeenth century. Initially, there was one large knife rest: used by the butler slicing the meat before serving all present at the table. Later on, the use of smaller knife rests were introduced, one per person. Knife rests were, and still are today, used to prevent staining the table linnen. The knife is supposed to be placed at the rest in between the courses (in case no new silverware is given), it rests at the edge of the porcelain during the meal. Source: The Antiques Diva® & Co. 

39 €