Hint - Purchasing Stainless Steel Flatware

By Hklbrries

Note: Unable to obtain photo from original recipe. Photo is an approximation.

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Look for bargains on eating utensils — discounted this month (March) to make way for new styles.

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Gauge the "Grade" - Look on packaging or pieces themselves for an "18/10" marking — 18 percent chromium and 10 percent nickel. Chromium gives flatware strength and keeps it from rusting, while nickel helps it resist acids and gives it a silver-like look.

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Spot-Check for Smoothness - There should be no burrs or rough spots between the fork tines — pinch at the space and run your fingertips down it to check.

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Browse the Blades - Good knives are forged as one piece. The blade should be finely serrated, and have a little "give" so it won't break when cutting hard foods — grasp it at either end and flex to check for slight bendability.

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Assess the Weight - Hold the pieces in your hand — they should feel substantial.

Ingredients

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Preparation

Step 1

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