cutlery
Restaurant

Cutlery: how to choose & how to use

Choosing and buying a modern flatware is now quite easy – shops offer incredible diversity.
Most often, at the stores you can find knives, spoons and forks made of stainless steel, nickel or silver. More often – they are made of silver, and aluminum, wood and plastic.

For the production of cutlery stainless steel fits just perfect – it is inexpensive, durable, absolute inertia.
Cupronickel or nickel-silver are elite materials, so their cost is high. Nowadays almost no one produces cutlery made of cupronickel, and nickel-silver ones almost always have outer coating of silver, gold, etc., that is, the purchase of such sets of forks, knives and spoons is also an investment;

It is necessary to mention also about the cutlery made of aluminum, plastic and wood. None of these materials are suitable for daily use.
Cutlery design is not as diverse as, for example, the design of the dishes, but it is also necessary to be considered an aesthetic component is important. Ideally, all the utensils should be of the same material and the same decor.

Now you can find a lot of different sets of different price categories and various configurations. There are sets of 24 items that will be enough for daily use, and 90 items, which are ideally suited for the reception of guests.
cutlery
cutlery

Knives. Knives can be molded-in handle or monocoque (for their production steel rod of a certain diameter is flattened);with a hollow handle. A knife with a hollow handle consists of 3 parts: the blade and the handle component (sometimes when using certain parts of the design there can be even more, but at the same time only a few manufacturers can ensure the high quality.

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At the “composite knife” blade is often made of steel 13/0 or 15/0 (containing 13% to 15% Cr). Such steel cuts better.

The handle of this knife is made up of two halves welded together inside, the emptiness between them is filled with special cement porcelain. The blade depth is input to the middle handle length, wherein the connecting seam is located on the handle, but on a new product, it is usually not visible due to polishing.

A few words about the blade. Currently on the market there are knives with both tempered and non-tempered blades. Tempered steel is cheaper (by about 25 percent.), but at the application of pressure, it is bent and over time grows old (the spots are marked). Hardened steel is elastic, if the knife blade to bend and let go, it will take its original shape.

By purchasing cutlery, also make a point that their style accord with the dishes.

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