Tag Archives: cutlery

Tableware products

Eme at Tendence Expo Fair, Prague with Demdaco

Demdaco – Prague

Although we at Eme do our very best to promote our products around the world, we often have the pleasure of relying on our Agents and Importers to exhibit for us.

In the case of the recent Tendence Expo Fair in Prague, held at the Holesovice Fairgound (13 – 16.9.2012), we had the pleasure of working with our importer for the Czech Republic:

Demdaco-Eme at Tendence, Prague 2012

Demdaco CZ
Tel.: +420 603 791 833
Rostislavova 528, 683 23 Ivanovice na Hane
Czech Republic
Tel.: +420 603 791 833
Fax: +420 517 363 803
www.demdaco.cz
www.lapetitefrance.cz

Demdaco has a long standing experience in working in the Houseware/Table Top sector, and I am sure that if you have any questions regarding the Czech market, Demdaco will have the answers for you.

Demdaco are also importers for:

Enesco • Pimpernel • Portmeirion • Robert Opie • Denby
Le Chatelard 1802 • Scottish Fine Soaps • Le Blanc • LENOX

 

Demdaco-Eme at Tendence, Prague 2012
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Eme at Ambiente and Macef 2013 Trade Fairs

Ambiente and Macef 2013 Trade Fairs

As per every year, we are pleased to inform our clients, and future clients, that we will be exhibiting at the Ambiente and Macef Trade Fairs 2013.

We will be launching a new range of our very successful model VERO, plus the possibility of some new colours for Napoleon.

International Trade Fairs 2013
Ambiente and Macef Trade Fairs 2013

For those that visited Maison & Objet, I am sure that you will agree with me that this fair is becoming ever more important to our sector of business.

Many have asked why Eme was not present? Well I can answer this question by informing our clients that we are considering the matter. However, it must be remembered that we are an Italian Company that must show some allegiance to our own national trade fair (Macef) where many of our national clients take the opportunity to visit us. Also we are fighting to keep our costs under control so that we can continue to create new ideas, and what is more important, keep our prices firm.

We are living in very turbulent times, financially and politically. Therefore it is only right that Eme tries to do its very best in offering a little bit of stability. Continuing to offer pricing stability, fast delivery times, and innovative products.

At a later date, I will be confirming our stand positions.

If you need information about our production, please do not wait until the fairs; please contact me immediately.

International Trade Fairs 2013

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How To Lay A Table With Cutlery

For most people giving a dinner party for the first time, the task of laying the table with cutlery and glasses can be a daunting venture; but it is not as difficult as it seems.

In todays modern iPhone, iPad, tablet holding world; whether you use table cloths or mats does not really matter. What does matter is that your choice is clean, smooth and spotless; and the cutlery and glasses clean and sparkling. IMPORTANT, do not forget to check that the salt and pepper containers are freshly filled. Don’t fall for the “salt trap” of the hole being blocked.

The starting dish can depend greatly from country to country, but there is a tendency for soup to be the first dish, especially during the winter periods. HOWEVER, if you are serving pate, a pate knife would take the place of the soup spoon.

The soup spoon (Art.240) is placed to the far right (not at the top), the fish knife (Art.140) to the left of the soup spoon, and the menu knife (Art.X10 – main course) is placed to the left of that; always with the blade pointing inwards.

The corresponding forks are placed in the same order on the left of the place cover.

If an entrée fork is used, it is placed between the fish and menu fork.

The spoon and fork  for the dessert are placed at the top, the spoon above the fork.

If fruit and cheese are being served, the fruit knife (Art.X50) and fork (Art.X70) are brought to the table at the same time as presenting the fruit and cheese.

The small plate for bread or rolls are placed on the left, while the wine glass and water glass are placed on the right. IMPORTANT Always remember that the water glass is the biggest of the two glasses.

The napkin, if folded can be placed at the centre of place cover; otherwise if a napkin ring is used, on the far right.

Never stack the plates for use for each course. This is often used in Italy and is wrong. It is lazy and allows the plates to get cold.
Do your best to keep the plates, for the hot courses, warm (not burning hot).

As stated above, place settings change from country to country.
For example, if you are serving “Italian”, you might consider laying as follows:

1st Course would probably be a selection of salami and would require using the “fruit” knife and fork.
2nd Course being the unforgettable Pasta, which would require menu fork and spoon (the Italians use just the fork).
For the Main Course and onwards follow the pattern stated above.

It really does not matter about the Cuisine that you are presenting as there is one simple rule to remember.

THE FIRST COURSE CUTLERY IS ALWAYS ON THE EXTREME FAR LEFT AND RIGHT OF THE PLACE COVER.
PLACE THE NEXT COURSE CUTLERY INSIDE THE PREVIOUS, AND CONTINUE INWARDS UNTIL THE MAIN COURSE.

 

 

 

 

 

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MACEF Trade Fair 2012 – 26th to 29th January 2012

I am pleased to inform you that apart from the Ambiente Trade Fair, we will also be exhibiting at the Macef trade fair that is held in Milan (Rho) – http://www.macef.it PAD1, STAND R17 S20.

I hope to have the pleasure of seeing you there.

Should you require further information, please do not hesitate to contact me.

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New Design Packing – You & Me

Design Packing from Eme

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Ambiente Trade Fair – 10th to 14th February 2012

Hall 3.0, Stand E76 – www.ambiente.messefrankfurt.com/

Eme will be exhibiting this year at the Ambiente Trade Fair with a completely new stand.

I hope that we will have the pleasure of your presence during the fair.

We have plenty of new models and ideas to show you.

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This model will be on display during Macef and Ambiente Trade Fairs

Sky Full Tang Cutlery - Flateware Model

Further new models will be published over the next coming days.

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Introduction to Cutlery and Flatware Part 2

 

There are plastics and plastics. Unfortunately the word plastic is a word that is generally used by the consumer to underline a product that is cheap, or of poor quality. This is in fact not true as some plastics can cost more than crystal.

Plastic as a raw material can be subdivided into two categories:

1st Choice

2nd Choice

1st Choice is when the raw material is produced by a manufacturer, and supplied with full quality certification to a manufacturer that will transform the material into a finished or semi-finished product.

2nd Choice is when a manufacture collects the waste material that remains after the initial production cycle, or after the transformation, and re-cycles the material. A good example is the cartons used for milk and orange juice. Between the 2 layers of card is a layer of plastic film. At the end of a production run, a block of plastic remains. This plastic is sold and recycled for the production of children’s dolls.

There is also a 3rd Choice that is usually used by Chinese producers. This plastic is a mixture of all possible types of waste plastics, with no certification that it can be used in contact with food.

Eme uses at present the following types of 1st Choice plastics:

Moplan

ABS

Marfran Streif

Metal acrylic

Nylon

  • Moplan: A very cheap and soft plastic used for economical ranges of cutlery.
  • ABS: A harder plastic that is also resilient to temperature. Has an advantage that it mixes well with colorants.
  • Marfran Streif: A special plastic made from ABS and rubber. Made to German standard B.G.A.: Mitteilung N.170.
  • Metal acyrlic: An expensive plastic that is extremely hard and resilient. Has the advantage of being able to form special colour effects, and to be able to maintain its lucidity.
  • Nylon: Normally used when printed a decor onto the handle using “sublimation” printing.

 

 

Silver plated cutlery is divided into two groups; domestic and hotel/catering.

Domestic cutlery has a base layer of 5 microns of Woods Nickel, and 5 microns of silver. Hotel/Catering cutlery has the same base of nickel but with 23 microns of silver.

  • Gold Plated Cutlery.

 

Unlike silver plated cutlery that with the exception of the knife blade covers the whole body of the cutlery piece, gold plated is used basically as a form of ornamentation, or to evidence a motif.

  • Maintenance and problems.

 

To maintain the life and beauty of our cutlery, we suggest the following:

Maintenance:

  1. After washing by hand, do not leave the cutlery on the side to dry. Dry immediately with a cloth and store away. Soupy water that is allowed to dry on the surface of steel can cause oxidation marks that appear to be rust. It is not rust and can be normally removed with any stainless steel cleaner.
  2. After the cycle of the dishwasher has terminated, remove, and if dry, store away. If you are in a hurry, leave the door of the dishwasher open so that air can circulate. The atmosphere within a dishwasher is very corrosive as it contains a high percentage of salt.
  3. Wherever possible, do not leave food to dry on the stainless steel. Food decays very quickly creating acids that attack the surface of the cutlery. This is even more important where lemon has been used. This is one of nature’s great little acids.

Problems:

  1. If black marks or pit marks can be seen on the surface, and if these marks are very noticeable on the edge of the knife blade, this is a very good sign that the dishwasher of the client is not properly earthed. When a dishwasher is not earthed, during its cycle electrical discharges are created that attack the edges of steel, and especially the blade edges. Add to this a very corrosive atmosphere (100% humidity and salt), faint rust marks will appear around the pit marks.
  2. The stainless steel has a white chalky appearance, and the plastic stains of white. This is a very clear sign that the cutlery has been boiled. When water reaches its boiling point, it releases a certain amount of calcium that deposits onto the surface of the steel causing it to have a chalky appearance. Plastic at 100 degrees Celsius begins to suffer from thermal stress causing the white stains. If the cutlery is removed from the boiling water and immediately placed under cold water, cracks will begin to show near the joint between the handle and steel.
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Photo of the day – Vero Bateau

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Introduction to Cutlery and Flatware Part 1

For any sales person that operates in the Cutlery/Flatware sector of the market one of the main problems is dealing with the consumer’s incomplete knowledge of cutlery. Nearly all consumers have a basic understanding of porcelain, glass, and crystal, but with cutlery they intend to follow the old maxim that if it is expensive then it must be good.

The average consumer, if asked, will probably list the various categories of cutlery as follows:

Silver.

Silver-plated.

Gold plated.

Stainless steel.

Coloured, or plastic handle.

With the exception of silver cutlery (which we will leave out for the time being), the consumers are quite unaware that each of the above stated categories could themselves be sub-divided in various quality levels.

To begin with, let us examine stainless steel cutlery, which is used in the home, for hotel/catering, and for communities.

If you look on the back of a table fork or spoon (we will discuss the knife later) you will either see 18/10, 18/C, 18-0, or in very rare instances 18/12. But what do these numbers mean?

Steel itself is made from an iron alloy. To obtain the “stainless” other metals must be added. In our case they are chrome and nickel. The first type of stainless steel contained only chrome. However although it was an improvement on steel, it was found that if subject to water for long periods of time, rust and oxidisation marks were still inclined to come to the surface. It was later found that by adding nickel the resistance to corrosion was greatly improved to the standards that we enjoy today. It is interesting to note that the steel used for our cutlery is the same as that used for surgical instruments.

The first number that you see above “18” denotes the percentage of chrome in the steel. The second number,“10”,“12” denotes the percentage of nickel. “C” or “0” means that there is no nickel present in the steel, and therefore of an inferior quality.

For clarity please see the following chart:

Stainless steel Type Chrome Nickel
18/C 18% 0%
18/0 18% 0%
18/8 18% 8%
18/10 18% 10%
13/C* 13% 0,4% Carbon

*As you can see from the above chart, I have also included 13/C. This is a special steel that is used for knives. By definition a knife must be able to cut. If any of the 18/”” type steels were to be used, the blade would become blunt after a very short period of time, because these types of steel are “soft”. Instead the 13/C steel has no nickel content, but instead an additional component of carbon. This makes the steel harder and resistant to mechanical force. Once the knives have been formed they are heat treated so as to temper the blades, thus increasing the resistance and life of the cutting edge.

Important: Please note that 13/C steel is more expensive that 18/”” steels. Often Far Eastern producers use 18/”” for the knives so as to reduce the cost. Also the blades are not tempered which means that they have a very short life.

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