{"meta":{"version":"2.1","_links":{"self":{"href":"https://api.vam.ac.uk/v2/object/O48571"},"collection_page":{"href":"https://collections.vam.ac.uk/item/O48571/"}},"images":{"_primary_thumbnail":"https://framemark.vam.ac.uk/collections/2006AM7730/full/!100,100/0/default.jpg","_iiif_image":"https://framemark.vam.ac.uk/collections/2006AM7730/","_alt_iiif_image":[],"imageResolution":"high","_images_meta":[{"assetRef":"2006AM7730","copyright":"© Victoria and Albert Museum, London","sensitiveImage":false}]},"see_also":{"_iiif_pres":"https://iiif.vam.ac.uk/collections/O48571/manifest.json","_alt_iiif_pres":[]}},"record":{"systemNumber":"O48571","accessionNumber":"M.30-2000","objectType":"Dessert knife","titles":[],"summaryDescription":"<b>Object Type</b><br>Smaller silver knives, such as this, became common in the 18th century for eating dessert, the last course at dinner. The dessert might consist of fresh or candied fruit. Steel-bladed dessert knives could also be used to cut cheese or cake.<br><br><b>Table Cutlery & Flatware Development </b><br>To the specialist, the term 'cutlery' refers to edged tools, such as knives, while 'flatware' denotes forks and spoons. By 1700 diners were no longer expected to provide their own knives, forks and spoons  at dinner and there was a clear distinction between table and dessert cutlery and flatware. The dessert  wares were smaller and often gilded to reflect the status and expense of the dessert course and to protect the silver from attack by fruit acids. Originally part of a matching set, dessert ware became more elaborate in design than the cutlery and flatware used with earlier courses. Cutlery and flatware formed the cheapest element of a silver dinner service and was often bought first, before the sauce boats, tureens and plates.<br><br><b>Manufacturer</b><br>It is very unusual to find marks on a piece of close plate which enables the manufacturer to be identified. Thomas Butts is one of only a small number of close platers working in Birmingham whose marks are known.","physicalDescription":"Small knife with close plated blade, silver ferrule and straight ivory handle.  Close plating is the application of silver foil to a finished article made of iron or steel, using tin as a flux. The ivory handle has a silver ferrule or band reinforcing the join with the blade.","artistMakerPerson":[{"name":{"text":"Butts, Thomas","id":"A8210"},"association":{"text":"manufacturer","id":"x33306"},"note":""}],"artistMakerOrganisations":[],"artistMakerPeople":[],"materials":[{"text":"ivory","id":"AAT11857"},{"text":"plate","id":"AAT11041"},{"text":"silver","id":"AAT11029"}],"techniques":[],"materialsAndTechniques":"Close-plated steel blade, with silver ferrule and ivory handle","categories":[{"text":"Tableware & cutlery","id":"THES48888"},{"text":"Eating","id":"THES48963"},{"text":"Metalwork","id":"THES48920"},{"text":"British Galleries","id":"THES48985"}],"styles":[],"collectionCode":{"text":"MET","id":"THES48599"},"images":["2006AM7730"],"imageResolution":"high","galleryLocations":[{"current":{"text":"118E (VA)","id":"THES49228"},"free":"","case":"CA1","shelf":"","box":"38"}],"partTypes":[[{"text":"Dessert Knife","id":""}]],"contentWarnings":[{"apprise":"","note":""}],"placesOfOrigin":[{"place":{"text":"Birmingham","id":"x28748"},"association":{"text":"made","id":"x28654"},"note":""}],"productionDates":[{"date":{"text":"1807-1833","earliest":"1807-01-01","latest":"1833-12-31"},"association":{"text":"made","id":"x28654"},"note":""}],"associatedObjects":[],"creditLine":"Given by Sarah Medlam","dimensions":[{"dimension":"Length","value":"27.5","unit":"cm","qualifier":"","date":{"text":"","earliest":null,"latest":null},"part":"","note":""},{"dimension":"Width","value":"2.5","unit":"cm","qualifier":"","date":{"text":"","earliest":null,"latest":null},"part":"maximum","note":""},{"dimension":"Depth","value":"1","unit":"cm","qualifier":"","date":{"text":"","earliest":null,"latest":null},"part":"","note":""}],"dimensionsNote":"Dimensions checked: Measured; 15/10/1999 by jc","marksAndInscriptions":[{"content":"\"BUTTS\" with a flower? within a square, stamped three times.","inscriber":{"name":{"text":"","id":""},"association":{"text":"","id":""}},"date":{"text":"","earliest":null,"latest":null},"description":"","interpretation":"","language":"","medium":"","method":"stamping","position":"","script":"","translation":"","transliteration":"","type":"","note":"stamping"}],"objectHistory":"Made in Birmingham by Thomas Butts (active 1807-1829)\r\nSmaller silver knives, such as this, became common in the eighteenth century for eating the last course at dinner known as dessert. The dessert might consist of fresh or candied fruit. Steel bladed dessert knives could also be used to cut cheese or cake.\n\nHistorical significance: It is very unusual to find marks on a piece of close plate which enables the manufacturer to be identified. Thomas Butts is one of only a small number of close platers working in Birmingham whose marks are known.","historicalContext":"By 1700 diners were no longer expected to provide their own knives, forks and spoons  at dinner and there was a clear distinction between table and dessert cutlery and flatware. The dessert  wares were smaller and often gilded to reflect the status and expense of the dessert course and to protect the silver from attack by fruit acids. Originally part of a matching set, dessert ware became more elaborate in design than cutlery and flatware for use with earlier courses. Cutlery and flatware formed the cheapest element of a silver dinner service and was often bought first, before the sauceboats, tureens and plates.To the specialist, the term `cutlery' refers to edged tools, such as knives and `flatware' to forks and spoons","briefDescription":"Dessert knife, ivory handle, made by T. Butts, Birmingham; 1808-1833","bibliographicReferences":[{"reference":{"text":"","id":""},"details":"","free":"Simon Moore,<font -u>Cutlery for the Table </font>, Sheffield,1999\r\nIan Pickford,<font -u>Silver Flatware</font>, Suffolk,1983\r\nFrederick Bradbury,<font -u>History of Old Sheffield Plate</font>, London,1912"}],"production":"","productionType":{"text":"","id":""},"contentDescription":"","contentPlaces":[],"associatedPlaces":[],"contentPerson":[],"associatedPerson":[],"contentOrganisations":[],"associatedOrganisations":[],"contentPeople":[],"associatedPeople":[],"contentEvents":[],"associatedEvents":[],"contentOthers":[],"contentConcepts":[],"contentLiteraryRefs":[],"galleryLabels":[{"text":"DESSERT KNIFE\r\n1807 - 1833\r\n\r\nClose-plating is the application of silver foil to a finished article made of iron or steel, using tin as a flux. Although the technique had been known before, it was not used extensively until 1807. It was used up to the 1830s, mainly for cutlery, candle snuffers and other table implements.\r\n\r\nClose-plated steel blade; ivory handle with silver ferrule\r\nMade in Birmingham by Thomas Butts (active 1807-1829)\r\nGiven by Sarah Medlam\r\n\r\nMuseum no. M.30-2000","date":{"text":"2001","earliest":"2001-01-01","latest":"2001-12-31"}},{"text":"British Galleries:\r\nClose-plating is the application of silver foil to a finished article made of iron or steel, using tin as a flux. Although the technique had been known before, it was not used extensively until 1807. It was used up to the 1830s, mainly for cutlery, candle snuffers and other table implements.","date":{"text":"27/03/2003","earliest":"2003-03-27","latest":"2003-03-27"}}],"partNumbers":["M.30-2000"],"accessionNumberNum":"30","accessionNumberPrefix":"M","accessionYear":2000,"otherNumbers":[],"copyNumber":"","aspects":["WHOLE"],"assets":["2019LN0815","2019LP5267","2019LP3860","2019LV7556"],"recordModificationDate":"2025-04-23","recordCreationDate":"2000-09-21","availableToBook":false}}