Answer needed from Michelangelo sterling flatware owners
peegee
10 years ago
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maddielee
10 years agopeegee
10 years agoRelated Discussions
Frontenac Sterling Flatware
Comments (79)To paige 16 Yes it is true that most of those items really have no place on current tables for most of us. I think that collecting is so important rather than just melting the stuff down. I have bought items in my set because they were available for purchase. I did not expect to have the number of place pieces or serving pieces that I have. That is why I am thankful that Ebay does exist. I am sure that it it did not, I would not have had the set that I was abel to put together. The writes of the silver books said it was a hard pattern to collect. It really would have been had it not been for Ebay. This is our history and heritage. It is beautiful art as well. Just remember that some companies have given up trying to reproduce some of the "vintage patterns". Its because those men that created those early pieces were craftsmen. Just think, the silver companies as we knew them vitrually don't exist any more. They have been sucked up into holes and are no more than another part of a holding company. The people that own them at this point really don't understand or appreciate good American Silver. The younger people are there just because it is a job. Replacements does think it is doing the customer a favor by buying their silver. They are not all that honest either. I have tried selling there and found that they do try to take advantage of the original owner but make pretty good profits off of what you have sold to them. Be careful when you negotiate value with some of the folks out there....See MoreMiele DW owners--do you like the cutlery tray?
Comments (13)I was leary of the silverware rack as I purchased it. It was installed just before my family arrived for Christmas. My sister upon first loading it said this is a pain in the ass to load....then she unloaded it....and said wow, love the unloading = makes up for the loading. By the end of the weekend she was begging her husband for a new DW, one with a silverware rack. I overheard her logic to him and chuckled: 1.) There's way more room with the basket gone on the bottom rack 2.) Unloading clean silverware is a breeze and you never worry about touching the eating end. You just grab the whole group of spoons by the handles and drop them in the drawer. 3.) They seem to always get clean because they are always separated - where in the basket they can end up jammed in. As for me! I too LOVE IT! Won't go back to the basket in the lower part....See MoreRecommendations for flatware?
Comments (69)I thought replacing my 27 yr old Reed and Barton flatware wouldn't be more complicated that choosing a pattern! When I began to read negative reviews of the "better name" manufacturers, I started to research and it brought me to this thread. Now I get it. I agree with another poster here who said many who have been thoroughly happy with their flatware purchased it many years ago, BEFORE outsourcing and recycled materials became an issue. No, offense, but the patterns offered by Revolution are not my style. My thoughts going into this were "don't go cheap, stick to 18/10 from a reputable name and you will be pleased" Now, I'm not so sure that holds true! At this point, I would rather pay a little for a set that will get rust spots and discolor than pay A LOT for a set that does the same. Does anyone know if countries like Indonesia, Vietnam, Korea are known to produce a better quality of steel than China?...See MoreHow to care for high end stainless flatware?
Comments (11)I clipped this from a random website: Knife construction There are three main methods for constructing a knife. The first method involves stamping a single piece of metal into the shape of a knife. The "blade" area is generally made a bit thinner, and is almost always serrated. This is the least expensive method for constructing a knife, and its cutting performance is poor to fair, depending on the manufacturer. The second method is to use the "drop forge" technique, where molten steel is poured into a mold, and is fashioned into the shape of a knife. Again, the "blade" area is made thinner than the handle, and is also usually serrated. Most manufacturers who use this technique will spend a little more time on the blade finishing, and its performance is fair to moderate. The third method is to use a hollow knife handle, insert a high-quality carbon-steel cutting blade, then sealing the two together. These knives are called "hollow handle" knives. With this technique, the manufacturer can offer a variety of different quality knife blades. Many of these blades are serrated, but in the higher quality of patterns they are not, due to their already superior cutting edge. The performance of this type of knife is moderate to excellent. High-carbon blades are used in better kitchen knives, due to their superior performance. The only downside is that high-carbon blades are less stain-resistant than the other flatware pieces. Flatware manufacturers are always working to create a good balance of dishwasher resistance and superior cutting performance....See Moremaire_cate
10 years agoMarigene
10 years agocyn427 (z. 7, N. VA)
10 years agomaddielee
10 years agopeegee
10 years agocyn427 (z. 7, N. VA)
10 years agopeegee
10 years agocyn427 (z. 7, N. VA)
10 years agoLyban zone 4
10 years agopeegee
10 years agoUser
10 years agopeegee
10 years agoCat LaToo
8 years ago
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