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Carving knife and fork handles were often made from horn or antelope handles or even bone or ivory. Steels or knife sharpeners could be the same, although true butchers' steels had turned wooden handles stained in black or various shades of brown.

Prestige and Skyline incorporated carving forks into their kitchen ranges, although knives and steels seem to have been rarities for the latter. In the main they were for work in the kitchen rather than at the dining table.

Rotary knife sharpeners - some table-mounted - became popular after the second world war although traditionalists still prefered to sharpen carving knives at the table on a steel.

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