Existe uma grande variedade de aços inoxidáveis no mercado, cada um com suas vantagens e desvantagens.
Para lhe poupar problemas, resumimos abaixo os principais aços inoxidáveis usados na indústria de talheres:
Tipo 410 - Este é um dos piores tipos de materiais de aço inoxidável disponíveis. Eles também são considerados sucata e podem conter substâncias radioativas.
Tipo 420 - Este é um aço martensítico e é usado em ferramentas cirúrgicas e ferramentas de qualidade alimentar. Esse tipo é muito comumente encontrado na vida diária. Também conhecido como 18/0 devido ao seu conteúdo de 18% de Crómio e 0% de Níquel.
Tipo 304 - Isso também é conhecido como 18/8 devido ao teor de 18% de córmio e 8% de níquel. Usado principalmente para alta qualidade
Tipo 316 - Este é o tipo premium do aço inoxidável tipo 304. Possui teor de níquel ainda maior para excelentes qualidades de resistência à ferrugem. Também conhecido como 18/10 devido ao teor de 18% de córmio e 8,3+% de níquel. Muitas vezes, muitos produtores que afirmam propriedades 18/10 têm apenas 18/8 porque são difíceis de detectar a olho nu e precisam ser enviados a laboratórios para testes.
Nossos talheres podem ter diversos padrões envolvendo diferentes técnicas, desde mecânicas até artificiais. Oferecemos seleções de padrões delicados, padrões de laser, padrões dourados e acabamentos diferentes.
Os talheres europeus e americanos têm designs muito semelhantes. Na era contemporânea, a diferença e as fronteiras entre os dois foram confusas devido aos intercâmbios interculturais.
Em geral, os talheres americanos consistem em talheres de 20 peças, e as facas e garfos de jantar são um pouco menores e mais leves.
Por outro lado, os talheres europeus consistem normalmente em talheres de 16 ou 24 peças, e as facas e garfos de jantar são cerca de 1/3 maiores do que os americanos.
In the industry, the dinner fork generally sets the standard for the weight of the cutlery, and dessert spoon and dessert fork are a 1mm thinner. At Keywood, we categorize our cutlery flatware based on the below guideline:
Lightweight Cutlery Flatware:
This is the lightest flatware existing on the market. The weight and the thickness of the flatware are very light and thin, and the utensils can be bent by easily by exerting force against the surface. These cheap ones are most commonly made with cheap materials, and are most commonly associated with low-quality products made in India.
Medium Weight Cutlery Flatware:
This is the most commonly used weight for cutlery flatware. They can be found in cafeterias, schools, or fast casual restaurants.
Heavy Weight Cutlery Flatware:
The weight of these cutlery flatware suggests a higher-end settings. The cutlery is hard to bend (if not impossible) by an adult and is sometimes used in hotels and fine dining restaurants. The material is often forged.
Extra Heavy Cutlery Flatware:
This series of cutlery flatware are considered premium grade and can be difficult to make for most cutlery manufacturers. The costs are higher but the qualities are a level above and can be seen directly with naked eyes. The forged cutlery is quite durable in construction and can withstand many years of use. The hand feel is quite sturdy and presents a fine balance of weight for the user.
Ultra Heavy Cutlery Flatware:
This our the crown jewel and what sets us apart from our competitors. We are skilled in making ultra-heavy cutlery that no others could make. The weight feels heavy when held in hand, and the stainless steel are made from very high-quality materials to ensure rust-resistant and shiny lustre. The thick, solid nature of the handle also make these flatware very durable and suitable for luxury setting.
Like our knives, our cutlery are made of high quality and can withstand tarnish if proper care is taken. Our products are made to last a long time with the right care and treatment.
The best way to increase a cutlery's longevity is through cleaning. After use, wash the cutlery in lukewarm water with a gentle detergent. Avoid washing with abrasive materials that will scratch the utensil surface. Over time, the scratches can eat into the stainless steel coating that protects your cutlery from rusting.
Avoid tarnish buildup by food with acid elements such as juice, vinegar, salt, sauce and so on. Any food stain on cutlery should be washed immediately or soaked in water if you are not planning to wash it within 10 minutes.
After washing, dry the cutlery completely with a cloth and store it away until next use.
Many of these terms are related and some may be used interchangeably, depending on the geographic area:
Knives come in many shapes and sizes. There are some that are used frequently, while others are used for specialized purpose. Below is a breakdown of each type of knives:
Our knives are made with high quality and can be passed down generations with proper care.
To store the knives safely, use:
Sharpening takes small pieces of steel away from the blade. This is done through the process of "grinding" the knife edge. This is accomplished by taking a whetstone with higher coarseness of around 500 grit.
Honing, on the other hand, does not chip any blade material of the knife. This is done by using finer whetstone with a coarseness of 1000 grit or above.
So when is it appropriate to sharpen a knife, and when is it appropriate to hone?
By and large, honing is suitable for knives that already has a sharp edge and is done for maintenance purposes. Honing can be done regularly without much damage to the knife. Sharpening should only be done when the edge has become dull.
There are multiple methods to sharpen your knife, depending on your time and cost.
Yes, all of our products are inspected with strictest quality control and are dishwasher safe.
However, we do not recommend that you wash these in the dishwasher for the following reasons:
We only produce high-quality knives that provide the comfort of long usage. With proper care, they can last very long and be passed down generations.
Right after use, it is best to clean them right after by washing them in tepid to lukewarm water with a gentle soap. Dry it with cloth after cleaning.