Historical information

This set appears to be from the 19th or early 20th century, possibly used in farmhouse or rural settings.
The two-tined fork is characteristic of Victorian-era dining utensils, particularly used for meat carving or serving.
The rounded knife blade suggests it was meant for spreading butter, slicing cooked meat, or cutting soft foods rather than for precision cutting.
Similar cutlery sets were common in working-class homes, inns, and farms, where practicality and durability were prioritized over ornate design.
Over time, stainless steel replaced carbon steel, making rust-resistant utensils more common in the 20th century.

Physical description

A two-piece set consisting of a knife and a fork, both featuring wooden handles and metal blades/prongs.
The fork has two tines, a common feature in older cutlery styles, and a wide, rounded wooden handle that appears worn and aged.
The knife has a broad, rounded tip and a straight-edged metal blade, which is heavily rusted and corroded. Its wooden handle is thicker at the base, tapering slightly towards the blade.
Both utensils show significant signs of wear, with the metal surfaces covered in rust and patina, and the wooden handles appearing smooth from years of use.