Kitchen Cutlery
Can you imagine how difficult it would be to prepare food without modern kitchen cutlery?
Approximately 300,000 years ago man first produced the first cutting tools for preparing his food. The development of kitchen cutlery has been ongoing ever since that time, There were huge advances during this period, from handmade stone tools, to the modern day stainless steel kitchen cutlery along with other alloy materials, that make up the vast array of equipment for the kitchen cutlery market that we know today.
Chipping of stone to shape tools came to an end when the Bronze Age slowly began to take hold. Once the evidence of bronze tools was discovered it became clear that bronze was a better material to use as a cutting tool. The history moved on to the Iron Age.
Cutters began to develop in the tenth and eleventh centuries. The trade was fragmented as individuals were producing their own styles of kitchen cutlery.
In the 1830’s kitchen cutlery manufacturing was centralised to Solingen, Germany and Sheffield, England: they were not connected in any way. Centralising in these towns was due to the fact there was an abundance of water available; this is essential for steel manufacturing.
Moving on towards the industrial age and mass production, the kitchen cutlery industry needed to move forward rapidly. This became possible with the advance of electricity, the invention of stainless steel and computerisation......the modern kitchen cutlery industry was born
Stainless steel was discovered by Henry Brearley. Brearley, who was born in Sheffield in 1871, started work when he was just twelve years old. Through his hard work and studying at night, he became an expert in the analysis of steel and its production.
In 1912, Brearley was asked to solve a small arms problem regarding the erosion of barrels in rifles. During his research Brearley decided to experiment with steel and chromium. He etched his steel with nitric acid and quickly found that the steel was very resistant to the acid attack. He soon realised the practical uses of the material he discovered, not least within the kitchen cutlery market. Brearley knew this would revolutionise the kitchen cutlery market, but could not convince his employers.
He independently had kitchen knives produced at local cutlery producers, R.F. Mosley. Brearley name his steel ‘rustless steel, however, Ernest Stuart, they kitchen cutlery manager of Mosley’s, named it ‘stainless steel’.
Stainless steel is now a generic name for a family of corrosion resistant alloy steels containing 10.5% or more of chromium which is used extensively for the kitchen cutlery market.
Production and development almost halted due to World War I. After the war, in the 1920’s there was a surge in the development of kitchen cutlery from the industrial nations. Companies were experimenting with chrome and nickel; these produced various results. Brown Firth Laboratories (Sheffield) is credited with inventing 18/8 stainless steel in 1924. This is 18% chromium and 8% nickel.
In just over ten years, new discoveries had led to the “400” series of Martensitic grade stainless steel, which is used for kitchen cutlery and surgical instruments.
Stainless steel has a unique advantage over carbon steel, as it is resistant to corrosion. This is due to a chromium-rich oxide film which forms naturally on the surface of steel. It is an extremely thin layer. If it is removed when sharpening, for instance, it will return naturally by just being exposed to the air.
One big problem with the stainless steel developed during this time, was it was unable to keep a sharp edge on kitchen cutlery. It then took another thirty years of development by kitchen cutlery manufacturers to achieve this.
Today, the experience of generations and advanced technology within the kitchen cutlery industry has lead to it continually improving the materials and designs to perfect the products we use in our kitchen and dining room everyday.
Smiths of Loughton.com stock a comprehensive range of kitchen cutlery from Elia. The patterns of kitchen cutlery available from Smiths of Loughton.com are Siena®, Halo and Aria. Smiths of Loughton.com are one of few Elia stockists who sell these ranges individually, so you can choose exactly which pieces you require and even add just a few pieces to your current sets.
Elia Siena® kitchen cutlery is fully forged in a heavy gauge that provides an immediate feeling of quality. If is perfectly balanced with graceful curves and smooth rounded edges for a wonderful feeling in the hand.
Ideal for domestic or catering environments, Siena® kitchen cutlery is also available in a wide selection of serving kitchen cutlery.
Elia Aria kitchen cutlery is a classical yet contemporary range of kitchen cutlery; Aria has simplistic good looks with long elegant handles and fine angled lines.
Elia Aria kitchen cutlery co-ordinates perfectly with any tableware as it is universally appealing.
Elia Halo kitchen cutlery is an elegant and classic design. The oval-shaped handle gently tapers to a distinctive raised ring.
Crafted in a heavy gauge to create well-balanced pieces, Halo maintains a slim-line form.
All of the Elia kitchen cutlery Smiths of Loughton.com stock is made from 18/10 stainless steel. 18/10 stainless steel has a content of 18% chromium and 10% nickel added to the steel, this helps to prevent rust or corrosion. Stainless steel kitchen cutlery blades have 13% chromium content but no nickel. This ensures your kitchen cutlery blades keep a lasting, sharp edge.
Elia kitchen cutlery is dishwasher safe. Smiths of Loughton.com suggest that as soon as your dishwasher cycle has completed you open the door of your dishwasher and wipe your kitchen cutlery with a soft cloth; this will keep your kitchen cutlery in pristine condition. You should never soak your kitchen cutlery or leave it moist as this may cause your kitchen cutlery to corrode.
Pay attention to your manufacturer’s instruction manual. This will advise you what type and quality of detergent to use. Powders and powder tablets are abrasive and my scratch your kitchen cutlery.
Kitchen cutlery is produced with various different types of handles; including wood, plastic, bone and synthetic. Always check the manufacturers ‘care for use’ instructions before putting your kitchen cutlery into the dishwasher.
If stains appear on your kitchen cutlery they are usually caused by hard water. They can be removed by rubbing your kitchen cutlery with a non abrasive metal cleaning paste or liquid.
After re-filling your dishwasher with salt, always run a cycle to clean off any residue salt in the machine. Your kitchen cutlery will corrode over time if it is in constant contact with salt.
