Longer reads on the table
Five pieces on what flatware is made of, where this particular company came from, and how to buy and keep a service that lasts.
18/10, 18/8, 18/0: what the numbers on your flatware actually mean
Two digits stamped on the back of a fork predict how it will look after ten years of dishwashers. Here is what they measure, why nickel costs money, and when the cheaper alloy is the smarter buy.
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The utopian commune that ended up in every American kitchen drawer
Oneida began as a religious community that shared property, work and family, funded itself with animal traps, and discovered it was unusually good at making spoons. The company outlived the utopia by more than a century.
Read itHow to set a table, from a weeknight to a wedding
Three settings cover almost every meal anyone hosts. Here is what goes where, why the rules exist at all, and which of them you are safe to ignore.
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Why good flatware goes dull, and how to stop it
Rust spots on stainless are not rust. Tarnish on silver is not dirt. Once you know which reaction you are looking at, the fix takes minutes and the prevention takes none.
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How to buy a flatware set you will still like in ten years
Piece counts mislead, weight matters more than pattern, and the question nobody asks until it is too late is whether you can buy a single replacement fork.
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