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While the guard isn't exactly the same, it's close.
Its a "carving fork"usually had a matching carving knife. I beleive the litte "guard" thingy is so you can stab it into a roast and lift or manuevre the meat with out it sliding down the prongs onto the handle and burning your hand.
It's for carving at the dining table. After carving, extend "foot" and it keeps the tines off the table cloth when set down. Set the knife across the fork and the stop at the top to keep it from sliding. No meat juices on the table cloth. Back when we were futzier about those things...