If you figger folks in ye olden days had it tougher than we do now, you don’t have to look further than the matter of forks. Oversimplifying like mad, one may say that Europe went from a state of no forks whatsoever, to the slightly more satisfying condition of two-pronged forks, to the multiply pronged jobbies we enjoy today.
Let us go back to the very beginning of fine dining in Europe. Here’s a Medieval feast. White cloth, pretty
dishes, probably wonderful food and wine or mead or whatever. But the guests were expected to manage the food with their knives and spoons, which they brought with them, and their fingers which they also brought with them and washed from time to time with fingerbowls and clean linen.
See how that table has knives set about here and there. There’s no soup or stew in evidence so folks
haven’t taken their spoons out.
Here's another picture. Her dinner is soup and fish and maybe a veggie. She has a spoon, I think, in her bowl and a knife, but she has no fork. It's 1656.
We are pre-fork.
Of course, there had been forks in the kitchen forever, poking roasts and holding meat down to be carved and fetching beets out of boiling water. Now the fork emerged into the culinary daylight and took a place at the table. It served two purposes there. It secured food so your knife could cut it. And the fork could be used to convey food to the mouth, a job that had heretofore been performed by the sharp point of a knife or the bowl of a spoon. Or, you know, fingers.
I have no doubt folks were nimble at this eating food off a razor-sharp knife tip. However, I’m glad I didn't have to teach a three-year-old the knack. Knives doubtless made food-fights in the nursery an altogether more deadly affair.