1648, a cutler among the Hénokiens
Few cutlery manufacturers can trace their origins back to the 17th century. This is the case for the company behind TB-1648, founded in 1648 in Thiers, the historical birthplace of French cutlery. ...
Aiguiseur électrique ou affûtage manuel : quelle méthode choisir en cuisine professionnelle ?
En restauration, les couteaux sont sollicités tout au long de la journée pour préparer des viandes, des poissons, des légumes ou encore des garnitures. À force d’utilisation, leur lame perd naturel...
Setting a table for any occasion: a guide to knives and flatware
The choice of cutlery and table knives does not meet the same requirements depending on whether it is an everyday dinner, a reception with friends, or a special occasion. Setting a table appropriat...
Everyday Damascus blade: usage constraints you need to know
A Damascus blade captivates with its unique pattern, the result of layered steel forged in multiple layers. But this structure imposes precise usage constraints, different from those of a solid sta...
From raw steel to finished product: how a TB-1648 knife is made
Behind every TB-1648 knife is an integrated manufacturing chain, from raw material to finished product. This complete mastery, carried out by GDD (Générale de Découpage), the group's industrial sub...
Stainless steel, Damascus, HRC: understanding the soul of a kitchen knife
Kitchen knives are primarily distinguished by their materials. Yet, most buyers navigate between technical terms they poorly understand — "stainless steel," "Damascus," "HRC 58" — without knowing w...
How to choose your table cutlery: material, finish, style
Stainless Steel Is Not a Single Material When we talk about stainless steel flatware, we are actually referring to several alloys with distinct properties. The most common grade in high-end produc...