But then maybe I'm wrong. Joined Feb 25, Messages 8, One thing to consider is the age and condition of the plated flatware.
If the silver has been worn away, you may be experiencing chemical reactions with base metals. I've used sterling flatware a great deal, have a mouth full of fillings, both gold and silver amalgam, and have not experienced what you described. One other consideration. If the silver has sulfated tarnished , you might consider removing the tarnish and trying again.
I don't know that that is the problem, but it wouldn't hurt to investigate the idea. I know, from handling an overwhelming volume of old silver refining , that it can have a very undesirable smell, which surely can translate to a strange taste.
I don't have any Gold based fillings I know that much, My Dentist told me mine were mostly copper based from what he saw on my x-rays recently, am having extensive dental work done recently.
Harold, I think you have something there the silverware is tarnished quite a bit. Thought maybe I just had some odd sensitivity etc Ive decided to just not use it period. Thanks for the replys, Dave. May be it is an affect like a Galvanic cell,even a slight charge would report as a metallic taste in the mouth. Pantherlikher Well-known member.
I can see electroplating silver and other metals and getting a nasty metallic taste from flatware. Might also be that someone used allot of silver cleaner and it's a residual taste you're getting from that.
I have a nice silver plated scooper for my coffee and have yet to get any different taste. You must log in or register to reply here. One of the most important reasons to look at flatware in person is to determine how it actually feels in your hands. Deciding on the weight of your utensils is a personal choice—you may prefer them light, heavy, or somewhere in between. Some flatware can be egregiously back- or front-heavy, which throws off the entire balance of the piece.
Utensils that are too thin and light often feel cheap and are easy to bend. Many of the testers for our guide to the best flatware set were put off by flatware that had sharp angles on the underside of the handles because it dug into their fingers. Some knives with handles that curved to one side, such as those in the Lenox Chesterbrook Flatware Set , were awkward to hold while cutting, especially for lefties. You may have noticed that Americans generally eat differently than Europeans do.
American diners typically hold the fork in their left hand and the knife in their right hand while cutting food; then they set the knife down and switch the fork over to their right hand to bring the food to their mouth.
European diners keep the fork in their left hand, with the tines facing down and the knife in their right hand, and never set either utensil down unless they have a drink or finish eating. This video demonstrates the differences nicely. European flatware usually has elongated fork tines, which some experts suggest may be intended to provide extra space on the back of the fork for holding food. Deciding on the length of your flatware is a personal choice, but we recommend finding something that will be comfortable to hold and the appropriate size for your eating habits.
Also be sure to think about the silhouette of your flatware. Some people prefer skinny necks on their utensils, while others like them wide and more substantial. Another consideration is the shape of the spoon bowls, which can be deep or shallow. Knowing your design preferences before you start searching for flatware in stores or online will make the process far less overwhelming.
Some knives are also constructed with hollow handles, which makes them lighter and more balanced than those made from a solid piece of metal. Sometimes the blades can be so thin, you can wobble them slightly with your finger. We recommend avoiding stamped knives for home use. A forged knife is made from a single piece of steel, called a rod, which the maker heats to an extremely high temperature and then pounds into shape using a high-pressure hammer.
Forged knives are heavy since the handles are made from a thicker, solid piece of metal. The blades are also stronger and have better edge retention than stamped knives.
That said, not all forged knives are created equal. Hollow-handle knives are made from three separate pieces: the blade, and two half shells that make up the handle. The two handle pieces are brazed or soldered together, which creates a hollow center. The handle is filled with epoxy or cement, and the blade tang is inserted into the handle and allowed to set and cure. Others loved the hollow-handle knives because they were so well balanced.
Dinner-knife blades have different types of serrated edges or smooth edges. Manufacturers grind down smooth-edge knife blades to create the edge, so they may become duller over many years of use.
We define that as stainless steel utensils with clean lines, free of any embellishments or decorative details. Choosing a flatware pattern that has been around for a while increases the likelihood that it will remain in production for years to come, should you need to replace utensils or grow your set. That said, sometimes it can be difficult to know exactly how long a pattern has been sold.
We recommend calling the flatware manufacturer directly or going to a store in person to speak with a sales associate. Most retailers can tell you what patterns have remained popular and in stock over the years. If the set is sold online, you can sometimes approximate how old it is based on how many years back the owner reviews are dated. You can also check Replacements, Ltd.
Today, stainless steel is available in various grades , each of which is defined by its compositional range. So, the least reactive metals are the ones we expect to taste least, and that's broadly what we found. Hannah - So, metals produce ions in your mouth and the more reactive the metal, the stronger the taste produced. The alloy stainless steel actually produces the mildest taste. But do some foods taste better with different materials? Zoe - Specifically, for something like a boiled egg for example where the sulphur really reacts, a material like silver is really a bad idea because it tastes really foul, whereas gold is quite delicious.
And then when it comes to sweet things, we actually found the strong taste of the copper and zinc made the sweetness of the food even stronger. Hannah - And beyond chemistry, what else can alter your perception of taste? Back to Mark Miadovnich. Mark - The size of the spoon, the shape of the spoon, the thermal conductivity, in this case it's conducting heat away from my tongue very quickly, so it's cool.
If I start using a plastic spoon now, we're into a whole different ball game. And this is where this example of thinking about what spoon material you might use to eat caviar is quite an interesting one. Because actually, even if the material is chemically inert, like something like ivory, there are several differences in the way that heat is taken from your tongue and your mouth. The texture is very important, so wooden spoons tend to give a particular sensation in the mouth which can be both pleasant or unpleasant depending on who you are.
Skip to main content. Earth Science. Articles Answers to Science Questions Does metallic cutlery affect perception of food taste? Does metallic cutlery affect perception of food taste? Can the type of cutlery used to prepare and serve food really alter its flavour? And does it really change, or is it just our perception?
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