Collectors soon realize that there were many forms of knives even amongst those specially reserved for table use. Both blades and handles have passed through many stages in the gradual evolution from the hunting knife to the cutlery on the modern dinner table. The blades have been narrow and pointed like daggers, and they have been scimitar-shaped, and rounded off at the point. The qualities of the material have changed, too, Sheffield cutlers and those of other places vying with one another. The cutlery trade has long drifted north, although at one time the members of the London Cutlers' Company were proud of the quality of their goods, and boasted of their knives being "London made, haft and blade." This ancient Guild tried hard to maintain their pre-eminence, and in the days of Elizabeth obtained a Charter prohibiting all strangers from bringing any knives into England from beyond the seas. The carving knife seems to have had a separate descent from the large hunting knives used to cut up barons of beef, roasted oxen, and portions which were cut off the joint for each individual or for several persons. Forks for table use were a much later invention, although there were larger meat forks, flesh forks, and heavier iron kitchen appliances (see Chapter V). In very early times small forks, of which there are some in the Guildhall Museum dating from Roman and Saxon times, were chiefly used for fruit. The use of forks at table, for meat, is attributed to the invention of an Italian, and the custom thus started rapidly spread "in good society" on the Continent of Europe. Thomas Coryate, a noted traveller, is said to have introduced them into Germany, and afterwards into England, where their use was at first much ridiculed as effeminate, the "fork-carving" traveller being spoken of in contempt. Forks were in regular use in England early in the sixteenth century. Dean Stanley, in his _Memorials of Westminster Abbey_, quotes from the Chapter Book of 1554, in which it is stated by Dean Weston (1553-6) that the College dinners "became somewhat disorderly, _forks_ and knives were tossed freely to and fro." The old table forks were two-pronged, the prongs being long and set near together; the steel forks of the early nineteenth century were three-pronged, and another prong was added later, the latter form being adapted by the makers of silver forks in more recent years. In Fig. 18 is shown a very handsome knife case and its contents, which are to be seen in the Victoria and Albert Museum. In Fig. 19 another example of a set of knife, fork, and spoon in the same collection is illustrated.