As all our cutlery is made exclusively from high-quality 18/10 stainless steel, it is resistant to corrosion and acids. In the sophisticated method used to produce our hollow-handled knives, the handle and blade are made separately and then the blade is inserted into the hollow handle for perfect balance. The blade’s special steel guarantees that it will remain sharp for a very long time and cut superbly.
All cutlery sets are suitable for the dishwasher (55 °C). Cleaning by hand is gentler, especially for knives.
material: high-quality 18/10 stainless steel
surface: completely polished
knife: hollow staple knife with inserted blade, handle made of 18/10 stainless steel, blade made of special steel
material thickness: 3.0 (basic thickness related to menu spoon/fork in mm)
scope of delivery: 8x menu forks, 8x menu knives, 8x menu spoons, 8x coffee spoons and 8x cake forks
- Question: What is the difference between a steel-handled or hollow-handled knife and a monobloc knife?
Hollow-handled and steel-handled knives are put together from two different metals. The blade is made from a special blade steel and forms a perfect balance with the handle.
Monobloc knives, on the other hand, are punched from a single piece of steel (generally simple 18/0 steel).
The benefit of hollow-handled and steel-handled knives in comparison with monobloc knives is their high quality and the resulting top quality edge retention, as well as their durability and sharpness.
- Question: What is special about a hollow-handled knife?
Hollow-handled knives are made from two different metals which are welded together. The handle is made from the same material as the other components of the cutlery set, while the blade is made from a special blade steel. This blade steel ensures that the knife is exceptionally sharp and durable.
In order to ensure a perfect balance, the hollow handle is filled with various materials. For our F. V. SCHILLER cutlery set, this is a special cement which ensures perfect balance.
In addition, F. V. SCHILLER has a tang which is located on the blade and is inserted into the handle. Owing to the fact that all knives are welded and not bonded, the two knife elements blend seamlessly into one another.