Setting a beautiful table isn't just about using your finest tablecloth. It's also, and perhaps more importantly, about choosing the right utensils for every bite. We often tend to neglect our forks and knives, yet they are the objects we handle most during a meal. The feel of the food, its weight, the sharpness of the blade, or the smoothness of the spoon directly influence your enjoyment of the meal.
At TB-1648, we believe that excellence should be found in everyday life. Whether you're looking to refresh your flatware collection or give an exceptional gift, understanding what makes a quality piece of cutlery is essential. Let's delve into the world of French tableware and discover our complete collection of cutlery , combining Thiers tradition with contemporary design.
Key points to remember when making the right choice
- Steel matters: Opt for 18/10 stainless steel for the shine and corrosion resistance of forks and spoons.
- Sharpness above all: For knives, a steel richer in carbon is needed to guarantee a durable cut.
- Ergonomics: The weight and balance of the cutlery in hand are immediate signs of quality.
- Style: Your cutlery should match your tableware, whether it is modern or traditional.
What are the criteria for recognizing a quality cover crop?
Faced with an overwhelming number of options, it can sometimes be difficult to distinguish a piece of cutlery that will last ten years from one that will tarnish in six months. The secret lies primarily in the raw materials and the finish.
Stainless steel is the gold standard, but not all stainless steel is created equal. You'll often hear numbers like 18/10 or 18/0. These ratios indicate the alloy's chromium and nickel content. Chromium provides rust resistance, while nickel offers a bright, almost silvery shine and better resistance to food acids.
Why don't knives use the same steel as forks?
This is a crucial technical point that many people are unaware of. While 18/10 stainless steel is perfect for a spoon or fork, it's mechanically impossible to use it to make a high-performance knife blade. Why? Because it's too soft to maintain an effective edge.
For our table knives, we use specific steels with a higher carbon content. This allows us to perform a heat treatment (hardening) that hardens the blade. This is essential to ensure your knife cuts your ribeye steak without tearing it.
| Type of steel | Composition | Recommended use |
|---|---|---|
| 18/10 stainless steel | 18% Chromium, 10% Nickel | Forks, Spoons (High-end, very shiny) |
| 18/0 stainless steel | 18% Chromium, 0% Nickel | Standard cutlery, magnetic |
| Cutlery steel (e.g., 13% Cr) | High in carbon + Chromium | Knife blades (Essential for sharpness) |
How to match your cutlery with your table style?
Beyond their practical function, cutlery is a decorative accessory in its own right. It sets the tone for your meal. These days, we don't just bring out silverware for special occasions: we want something beautiful every day.
If your interior is contemporary, with clean lines and raw materials, opt for minimalist designs, all stainless steel, with a mirror-polished or even matte finish. If you prefer warmer tables, in a bistro or country chic style, colorful or riveted handles will add that touch of convivial authenticity.
Feel free to browse our different ranges of cutlery to find the one that reflects your personality. Design isn't just about looks; it's also about feel: a round or flat handle doesn't provide the same sensation.
Frequently asked questions about cutlery maintenance
Can all cutlery be put in the dishwasher?
The vast majority of TB-1648 stainless steel cutlery is dishwasher safe. However, if you choose models with natural wood handles, we recommend hand washing to prevent the wood from drying out or cracking due to heat and high humidity.
Why do small rust spots sometimes appear on my knives?
It's rarely the knife steel that rusts on its own. It's often "transfer rust" from other metal items in the dishwasher or from ferrous particles in the water. A simple wipe with a sponge and mild detergent is usually enough to remove it. To prevent this, don't leave your knives wet for too long.
Should you sharpen your table knives?
If your knives have a smooth (serrated) blade, they can become dull over time from contact with ceramic plates. It's perfectly possible to restore their sharpness with a honing steel or a sharpener. Micro-serrated blades, on the other hand, retain their cutting efficiency for years without any special maintenance.
The cutler's little glossary
- Silk
- The part of the blade that extends inside the handle. A "full tang" runs the entire length of the handle, ensuring strength.
- Monobloc
- Said of a knife forged or cast in a single piece of steel, without an attached handle.
- Mirror polishing
- High-quality finish that gives the steel an extremely shiny and smooth appearance, making it easy to clean.
Ready to transform your meals?
Discover our cutlery collections
