Stainless steel western tableware is the tableware used for western food, including main knife, main meal, main fork, tea fork, etc. Due to the increasing popularity of Western food, the demand for Western stainless steel knives and forks is also increasing. What kind of knife and fork is a good knife? What kind of knife and fork is harmless to the human body? Now make a short statement.
How to accurately identify high-quality stainless steel tableware? Using magnets to select quality stainless steel cutlery is just one of the ways. When buying stainless steel tableware, there are a few things to keep in mind. One is to buy products from regular manufacturers.
The second is to see if the material and steel number are marked on the package. It is best not to buy stainless steel cutlery that is too cheap, as it may not be food grade stainless steel. How to choose a high-quality knife and fork? 1. The 304 material must be selected.
That's 18-8, the second pick is 430material, 18-0. 2. The thickness is generally above 2.0mm. 3. If the surface has a mirror effect, the eyebrows can be clearly seen at a distance of 25 cm.
4. No small dents or scratches are allowed on the front and no small dents on the back. 5. The edges should be rounded, bright, not easy to open the mouth and not chamfered. 6. The logo must be clearly visible, and the embossed lines must be clearly visible and three-dimensional.
7. The fork tines must be flush, the fork seams must be in place, not burnt or yellowed, and the trim must be complete. 8. No fog and no fingerprints after polishing. 9. During the polishing process, there should be no sand marks or hemp wheel marks, and no cloth wheel marks.
10. The shape of the handle has the feeling of edging, and the tines also have the feeling of edging. Neatly placed 11.100 pieces with the same overall height when viewed from the side. 12. Forging: Thickness/Width: +/- 0.4mm, Overall Length: +/- 1mm 13. Flat Plate: Thickness/Width: +/- 0.2mm, Overall Length: +/- 1mm 14. A certificate of origin of raw materials and an analysis table of material composition are required.
It mainly includes knife, spoon, fork, tea fork, tea fork, fish knife, fish fork, steak knife, butter knife, common fork, common fork, rice spatula, cake spatula, salad fork, salad fork, big circle, small circle, Shells, fans, coffee, large soup shells, small soup shells, fruit forks, meat forks, two-tooth forks, sugar clips, bread clips, ice clips and other products. What kind of dishes must match the corresponding tableware. You should also consider style or baroque.
It's best to keep it the same (if you have the conditions to entertain guests a lot, there are indeed many different sets of china and cutlery). You can serve cutlery and other styles of cutlery. For example, your plates and cups are simple.