A table knife is the standard knife laid at a place setting, used alongside a fork for cutting food during the main course. It has a blunt-tipped blade, usually of stainless steel, long enough to cut meat and firm vegetables but not sharp enough to be dangerous in ordinary handling. The modern table knife evolved from the sharp personal knives diners once carried; the rounded tip is credited to Cardinal Richelieu, who was offended by guests picking their teeth. In formal service, separate knives are laid for fish, steak, and dessert, each shaped for its task. The table knife is the all-rounder: adequate for most foods, master of none, and a quiet indicator of a household’s standards.