Haussmann - Stainless steel flatware hand forged into a wood twig shape. Unique and comfortable balance.
There are four place settings of these five pieces in each box.
Each of the Place Settings includes a Five piece place setting consisting of a Dinner Knife, Fork, and Spoon that doubles as a soup spoon, as well as a Salad Fork and Tea Spoon.
All handmade guaranteeing you receive a truly functional one of a kind work of art. Artisans create these truly beautiful pieces by hand so you know you have pieces to be proud of. Display as works of art when not in use - they are that beautiful and unique. Materials are durable so they can be used daily or keep just for special occasions
18/8 and 18/10 stainless flatware explained
What does 18/10 stainless mean?
The 18/10 combination is the highest quality alloy (metal mixture) available for making stainless steel flatware. 18/10 stainless has 18% chrome for maximum corrosion resistance and 10% nickel for a silver-like luster. Nickel is the more rare and expensive metal. Chrome is what is mixed with steel to make it stainless steel.
18/8 and 18/10 refer to the percentages of chromium and nickel in the stainless steel alloy. The "18" refers to the chromium content, which gives flatware its strength, and the "8" or "10" refers to the nickel content, which gives it its shine and rust-resistance.
These numbers are merely "nicknames" for the lay person to use, and are only used for marketing efforts by flatware manufacturers. When a manufacturer purchases stainless steel from a steel mill, they all purchase stainless steel Grade 304, which has a range of 18-20% chromium, and 8-10% nickel content. Grade 304 in flatware is usually at the lower end of that range. To keep the cost down, steel manufacturers will make grade 304 with 8.2% nickel, which clears the legal hurdle of calling it 18/10.
What does all this mean? It means that there is no difference between 18/8 and 18/10 stainless steel in flatware. The difference between the two is purely a marketing effort.
Why do stains occur on some stainless?
Stainless steel is not stain proof. Ingredients found in tea, coffee, salad dressing, vinegar and salt can cause discoloration. Pitting or spotting is usually caused by hard water or foods with high salt content.
How do I remove stains?
A high-quality, stainless cleaner will remove stains caused from minerals on your stainless steel flatware. Drying your flatware with a soft towel as you put it back in your drawers is an excellent way to prevent mineral or stain buildup.
Why do my blackened handle stainless rust over time when I let them sit even after wiping dry?
The blackening process is a natural process not a paint or chemical color. It is achieved by heating the oiled surface of the raw stainless steel twice to embed the blackening into the surface. This process also breaks the protective polished surface and exposes it to rusting the steel component of stainless steel. During daily use you may never notice any rusting. If you use the flatware and then store it for short periods of time then you need to either wipe the handles with olive or another vegetable oil or a natural wax on the blackened portions.
ENJOY your stainless steel flatware. It can be used every day, and is virtually maintenance-free. Quality stainless has 18% chrome and 8 to 10% nickel added to the steel, resulting in a durable, corrosion-resistant product that will literally 'stain less'.
Rinse your stainless after exposing it to acid or chloride-containing foods (e.g. salt, vinegar, oil, mustard, lemon, some dairy products).
Feel comfortable cleaning your flatware in the dishwasher. Do use a tested brand of detergent (such as Calgonite, All, or Cascade), in somewhat less than the manufacturer's recommended amount. Do ensure that the dry cycle immediately follows the wash cycle, then promptly remove your flatware from the humid dishwasher.
Wipe your stainless dry after hand or machine washing to prevent water spots, as well as build-up of minerals that can be deposited by hard city water. To keep your flatware looking its brightest, manufacturers recommend polishing it once or twice a year with stainless steel cleaner (not silver polish).
Take extra care with stainless steel knives, especially in patterns where the blade and handle are manufactured as one piece. Knives can be more susceptible to corrosion than the rest of your flatware, because their steel blades have a small amount of carbon added for a keen and lasting cutting edge. Place knives together in the dishwasher, with handles down, to prevent them from hitting one another during the cycle. Wipe your knives dry immediately after washing. Hand wash single-piece knives for best results.
Rotate your flatware so that each piece receives a similar frequency of use. This will ensure that the various pieces in your set maintain a consistent appearance over time