Eme Cutlery
Simple shapes, vivid colors, delicate engravings, natural prints: thanks to their lively and refined personalities, the Eme cutlery has all the makings of the true stars of the table.
A dinner with friends, a business lunch or a romantic evening, the Eme cutlery suits every personality and occasion: sophisticated and elegant, naturalistic and original or artistic and exuberant. It is the interplay of materials and shapes that makes Eme ware unique.
HOW ARE EME POSTINGS CREATED?
EME uses only safe and durable raw materials. It is crucial for the company to keep constantly researching new materials, so as to improve product quality and make it durable over time.
EME has great sensitivity to the environment: its goal is to reduce as much as possible the amount of wasteand limit water consumption during the cutlery production process. The process to produce Eme Cutlery is steelmaking and begins with the melting of scrap and salvaged pieces of iron, which, inside electric furnaces brought to very high temperatures, becomes again a sterile and safe material to use. From this first step we obtain steel, a 100% recyclable material with a low environmental impact, both in the production phase and in the end-of-life phase of the product, since it is always reusable and does not lose its properties.
The liquid steel is then placed in ladles, containers designated to hold the molten metal, and added with small percentages of nickel and chromium so that it is stainless and free of impurities. The metal is then rolled and brought to a thickness of between 0.8 and 10mm depending on the product to be created.
The steel used to create Eme cutlery is on the list of stainless steels authorized to come into contact with food. Each element is referred to by an abbreviation that characterizes its chemical composition, for example:
- AISI 304. chromium-nickel austenitic steel is an easily malleable type of steel that is excellent for engraving and elaborate machining and is often chosen for creating cutlery sets;
- AISI 420. Tempered martensitic steel is used specifically to create knives; it is very resistant to wear and ensures a durable blade sharpening.
- AISI 430. Ferritic steel is a type of stainless steel formed only of chromium. It is very wear-resistant and easy to work with, which is why it is used to create both cutlery and knives with special machining.
Each Eme flatware has its own requirements to always shine at its best. In general, stainless steel cutlery can be washed by hand with specific products (alkaline detergents or those containing alcohol and bleach should be avoided) or in a dishwasher at 65°, drying the cutlery by hand at the end of the wash so as to avoid dull halos and stains.
Sandblasted steel layers have a charm and elegance all their own. The effect of sandblasting is achieved by performing the microbead blasting technique: a surface treatment of steel performed cold with ceramic microbeads. To best preserve cutlery, it is useful to have a few small precautions when washing them:
- Knives made of AISI 420 stainless steel are more susceptible to corrosion: it is recommended to remove salt, lemon, vinegar and tomato-based sauces residues.
- Be careful with dishwasher salt because it may play a corrosive action on cutlery. After pouring the salt inside the dishwasher tank, it would be advisable to run a vacuum wash cycle to remove any salt residue that might otherwise damage steel cutlery during the wash cycle;
- Hand washing is preferable because it is more gentle: in this case, avoid harsh products and do not scrub the surfaces too much with abrasive materials;
- If you prefer washing in the dishwasher, use a 65° wash program and avoid alkaline chlorine and bleach products. Once you have finished washing, dry the cutlery by hand so as to avoid the formation of halos, or, open the dishwasher door so that the water vapor created during washing can escape.
Colored cutlery expresses joy and vitality, and with a few tricks you can preserve the vibrant colors of your cutlery as if it had just been bought:
- If you wash your cutlery by hand, prefer liquid or gel detergents, never powdered as they may scratch the surface, and no alcohol or bleach;
- If you prefer the dishwasher, we recommend not exceeding 50°-55°C temperature when washing, this way the patinas on top of the cutlery will not be ruined. It is a good habit to hand-dry the cutlery once the washing is finished, this way no halos will be created and the color will not be dull.
SOME TIPS FOR EVER-SHINING CUTLERY
Steel is a very durable material, but it requires specific care to keep it bright and shiny:
- If you wash cutlery in the dishwasher, we recommend that you place the cutlery in the racks with the handle always facing up to prevent water, or any detergent residue on the bottom, from creating halos on the cutlery;
- Avoid dishwasher cycles of rinsing only as cutlery may be damaged by moisture;
- AISI 420 knife blades made of temperable martensitic steel ensure sharpness over time, but are very sensitive to corrosive attack: avoid letting food dry on the cutlery and always remove any salt, lemon or tomato-based sauce residue.
If surface stains develop on your cutlery, you can remove them by gently rubbing the cutlery with specific products and soft cloths. Every personality has its own cutlery, all you have to do is find the right one for you.
SOME HISTORICAL BACKGROUND
Eme is a historic Italian company: it was founded in 1974 with Egidio Mori, together with his brothers who were already working in the industry as forgers and cleaners of stainless steel cutlery products and components. Egidio founded the posateria EME (Egidio Mori Elio) based on the ideology of the traditional entrepreneurial, but in the 1980s Egidio gave a twist to the tradition by presenting luxury items designed by himself: in just a few years, the colored resin-handled cutlery attracted strong public interest, positioning the company at the top of the world market.
