Picard & Wielpütz Cake Fork "Ticino"
In our quest to guarantee you the best possible reliability and functionality in products, at times there is the need to be inventive: our team develops tailor-made solutions in-house or recommends product upgrades corresponding to our guiding principles to associated manufacturers.
We were looking for a cutlery set with an ageless design and found one in a recent in-house draft: the "Ticino". With its harmonious, reduced design language and its functional silhouettes, it is suited for everyday use and cuts a fine figure when accompanying precious porcelain for a table setting on formal occasions. This set of cutlery stands out for its excellent workmanship and high level of reliability. For example, the spaces between fork tines are polished, a mark of quality cutlery for the hotel and catering industry which has to stand up to repeated daily use. And we have the dinner knife made with a hollow handle, instead of the usual solid metal, an expensive extra working step for the cutler but it assures the perfect balance of the knife. By means of glass bead blasting the cutlery gets its final polish.
Picard & Wielpütz. A name from Solingen, resonating with first-class cutlery.
Picard & Wielpütz was founded in the mid-1920s. Their first cutlery entered the market under the brand name "Briefanker" in 1927. Over the years a small workshop developed into a mid-sized family business which today is known as a manufacturer of high-quality cutlery for professional uses. Before even European airlines like Deutsche Lufthansa fell into line with the throw-away mentality, they were registered customers of Picard & Wielpütz. Every part of the cutlery is still assembled in Solingen, the city in North Rhine-Westphalia which has long been renowned for the manufacturing of fine swords, knives, and scissors. Picard & Wielpütz does every manufacturing step on site, from producing the embossing dies to the grinding, polishing and matting.
An important step in the evolution.
In 2010 a study suggested hominins in Ethiopia ate meat with stone implements, this finding pushes back the earliest known use of stone tools among hominins to about 3.4 million years ago. Knife, fork and spoon are the quintessential expressions as tools of a centuries’ long evolution of table manners – and therefore they should be tools or implements in the truest sense of the term. High-class cutlery with a functional design will convince even highly sceptical people with the perfect balance between handles and blades respectively fork tines or spoon bowls. For instance, the distribution of weight over the length of a spoon is the result of a very long series of tests. With proper cutlery, the cross-sections vary over the entire length on the basis of an optimal distribution of weight. Another quality feature of cutler workmanship is that the blades are not rigidly constructed but forged to demonstrate elasticity and flexibility.
How to tell the difference between good cutlery and exemplary cutlery. Knives with a hollow handle.
Knives of higher quality cutlery are always assembled from a handle and a blade and don’t come in one piece (monobloc). If the objective is to have a balanced piece of cutlery which sits comfortably in the hand, the knife should not be too heavy. With hollow-handled knives, it is possible to reduce the weight sufficiently enough for a median weighing, balanced table knife.
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