The new standard of cutlery

Whereas in continental Europe and wealthy Scandinavian countries were at the time used to delicate silverware as a cutlery standard, Finns who were rebuilding the country after the war mostly used very simple and sturdy steel utensils produced by local factories Hackman and Fiskars. 

 

In 1950’s Kaj Franck renewed the table setting by destroying the idea of full, decorative dinner sets by replacing them with multifunctional, combinable and essential dishes of simplified, unicoloured design. Rethinking the cutlery was a logical addition to the entity. He flattened the spikes of the fork and created a solid base to the root of the spikes for more easy picking of peas and rice from the plate. The spoon was designed rounder and deeper for convenient use with soups, the coffee spoon was of a practical size to serve more purposes than one. Even in the salad set both parts were designed for the same mould to ensure cost efficient production. Sturdy structure and lines on the handles supported ergonomics and stability.