Understanding Cutlery Jargon: A Quick Guide for Confident Shopping

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When shopping for cutlery, you might come across some unfamiliar terms. Here's a handy guide to help you decode the jargon and make confident choices for your kitchen, restaurant or dining table.

18/10 Stainless Steel

This indicates the alloy mix—18% chromium for rust resistance and 10% nickel for a lasting shine. It’s known for its strength, durability, weightiness and excellent resistance to corrosion.

Forged vs. Stamped

Forged cutlery is crafted from a single, heated piece of steel and shaped for strength and balance. Stamped cutlery is cut from a steel sheet and is lighter and more cost-effective—ideal for casual use.

Full Tang

A full tang knife has a blade that extends through the handle, offering better control and durability.

PVD Coated

Metallic colouring for cutlery, like gold, copper or black, is most often created using the process of PVD coating. This takes a solid metal, vaporises it and a vacuum and then deposits on the cutlery in an extremely thin, uniform layer. This layer is not only aesthetic but protects the cutlery from wear and rust.

Tines, Bowls & Blades

These are the business ends of your cutlery:

Tines are the prongs on a fork. Longer tines are great for piercing food, while shorter, wider tines suit fruit or desserts.
The bowl is the rounded part of a spoon that holds liquids or food. Deeper bowls are ideal for soups, while shallower ones work well for serving or tasting.
A knife’s blade can be straight-edged for slicing or serrated for cutting through crusty bread or meat without tearing.

Mirror vs. Satin Finish

Mirror-finished cutlery is polished to a high shine, often used for formal occasions. Satin-finished pieces have a subtle matte look, ideal for modern, everyday settings.