There are a wide variety of stainless steel in the market, each with its own advantages and disadvantages. 

To save you the trouble, we have summarized the main stainless steel used in the cutlery flatware industry for you below:

Type 410 - This is one of the worst type of stainless steel materials available. They are also considered as scrap metal and may contain radioactive substances. 

Type 420 - This is a martensitic steel, and is used in surgical tools and food grade tools. Commonly found in kitchen knives because of its ability to retain sharp edges.

Type 430 - This type is very commonly found in daily life. Also known as 18/0 because of its 18% Chormium content and 0% Nickel content. Suitable for use in household utensils & cutlery tableware items.

Type 304 - This is also known as 18/8 because of the 18% Chormium content and 8% Nickel content. Used mainly for high quality tableware & kitchenware.

Type 316 - This is the premium grade of type 304 stainless steel. It has even higher nickel content for excellent rust-resistant qualities. Also known as 18/10 because of the 18% Chormium content and 8.3+% Nickel content. Often, many producers that claim 18/10 properties only have 18/8 because they are hard to detect by eyes and need to be sent into laboratories for testing. 

Our cutlery can be into many different patterns involving different techniques, from mechanical to man-made. We offer selections from delicate patterns, laser patterns, gold patterns, and different finishes.

European and American cutlery flatware are both very similar in design. In contemporary era, the difference and boundaries between the two has been blurred due to cross-cultural exchanges. 

In general, American cutlery flatware consists of 20-piece flatware set, and the dinner knives and dinner forks are a bit smaller and lighter in weight. 

On the other hand, European cutlery flatware consists typically of 16-piece or 24-pice flatware set, and the dinner knives and dinner forks are about 1/3 larger than the American counterpart.

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:

• Tableware: Any hardware used for setting a table, serving food and dining. This includes glassware, dishware and cutlery.
• Dinnerware: Synonymous with tableware.
• Cutlery: Utensils used for preparing, serving, and dining in the Western world. Most common cutlery are dinner knife, dinner fork and dinner spoon. 
• Silverware: A generic term for cutlery of metal origin.
• Flatware: Equivalent to cutlery, most commonly used in the US

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:

• Chef's knife: This is the most versatile and can be found in almost every kitchen. The knife is suitable for slicing, dicing, and chopping. 
• Carving knife: As the name states, this knife is good for cutting large pieces of meat into thin slices.
• Utility knife: This is the also a versatile knife that is a bit smaller than the chef's knife. The slender profile makes it suitable for slicing through meat.
• Paring knife: This small knife is lightweight and suitable for precision maneuvering such as peeling, slicing, trimming, and decorating fruits and vegetables.
• Bread knife: The serrated edge on knife makes it ideal for sawing through fresh breads smoothly. 
• Santoku knife: This knife is the Japanese equivalent of Chef's knife. It combines the qualities of a meat cleaver and a chef's knife. 
• Meat Cleaver: This knife is the Chinese equivalent of Chef's knife. Commonly used for everyday kitchen affair from chopping, dicing, and squash garlics with the large steel surface.
• Boning knife: The sharp and inward-curving knife blade allows the handler to cut into the meat and separate the meat from the bone with accuracy.

Our knives are made with high quality and can be passed down generations with proper care.

To store the knives safely, use:

• Knife Blocks: Knife blocks come in wooden and plastic materials and can keep the knives organized in the kitchen.
• Magnetic Holders: These are ideal for displaying the knives out in the open and allows for easy reach and identification.
• Knife Bags: These are suitable for chefs on the go. The bag protects the knives during transportation and allows for easy maneuvering while carrying.
• Knife Guards: These are the most basic and lightweight method of storing knives. They protect the knives from contamination and help retain blade sharpness.

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.

• Steel sharpener: Sharpen the knife manually, using a steel sharpener. slowly stroke the knife down the length of the blade. Then, turn the knife to the other side of the edge and continue until desired sharpness is achieved.
• Electric sharpener: Like manual steel sharpener, turn on the sharpener and slowly stroke the knife down the length of the blade. Then, turn the knife to the other side of the edge and continue until desired sharpness is achieved.
• Whetstone: Place the knife at an 15 degree angle to the stone and move it along the length blade. Repeat with the other side of the blade edge.

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:

• Knives and cutlery could spin out of their position in the dishwasher and damage one another in the process.
• If excessive amounts of dish detergents are placed in the dishwasher and not washed thoroughly. Over time, the chemical properties of the detergent could damage the material of knives & cutlery.
• Flatwares not washed right away could have food stains and residues that could damage the material over time.

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.