bread trencher class?

For the West/AnTir cooks' symposium next spring, I'm going to co-teach a class on bread with gormflaith. She's covering the practical bread-making parts, and I'm doing an overview of the use of bread trenchers and portpains in the medieval feast hall. I might include the instructions for cutting bread at the table c. 1480's England.

If you were going to take such a class, what questions would you like to have answered?