How to recognize good flatware?

Workmanship, attributes, quality

The quality of flatware depends essentially on the materials used. However, this is not the only criterion. The evidence of care taken during manufacture is equally important. Specific characteristics of quality are as follows:

1. The quality of raw material

Material data provide information as to the quality of the raw material. The 18/10 chromium-nickel steel used by
J.A. HENCKELS INTERNATIONAL for much of its flatware is an excellent raw material.

2. The thickness of raw material

The gauge or thickness of good-quality flatware should be at least 2.5 mm (spoons and forks).

3. Precise workmanship

The surface of high-quality flatware is either well polished or matt finished without any pinholes. Edges are smooth and free of scratches or scoring. No burrs are evident between the prongs of the forks, the bowls of the spoons and rims of the forks have no sharp edges.

4. Sharp knife blades

Knife blades are finely ground with a clean serrated edge.

A downloadable pdf document can be found here.