Choosing good cutlery is one of those decisions you notice every single day. We use it at a hurried breakfast, at Sunday lunch that stretches into the afternoon and at autumn dinners with friends. That is why it pays to get it right: cutlery that feels comfortable in the hand, well balanced and made of a steel that does not scratch at the first try will be with you for many years.
In the south of Spain we live a great deal around the table, indoors and out, and cutlery is the piece that brings tableware, tablecloth and glassware together. In this guide we explain how many pieces you need, which materials and finishes are worth it, how to lay cutlery without hesitation and how to look after it so it keeps shining.
In this article
Get the look
A white tablecloth, ceramics with greens and lemons, clear glass and classic cutlery: with these pieces you can recreate the table in the photo above.
1. How many pieces you need
Cutlery is counted in place settings: each setting is, at the very least, a fork, knife, spoon and teaspoon. For a household of two to four people, six settings is the practical choice, and twelve if you entertain often or have a large family. That way there will always be clean cutlery even when the dishwasher is running.
Before buying, think about how you really eat: if you have a lot of grilled meat, add steak knives; if you often serve dessert, dessert forks; and if you love long lunches, serving pieces.
The figures worth remembering
2. 18/10 steel and finishes
Material makes the difference. 18/10 stainless steel is the quality standard: it shines more, stains less and stands up to the dishwasher. 18/0, without nickel, is cheaper and a little more prone to staining. Look at the thickness too: cutlery that is too light bends and feels less well made.
There is plenty of choice in finishes. High polish is the most classic; matte or satin hides marks better; and a vintage finish, deliberately aged, goes beautifully with handmade tableware, linen tablecloths and wooden tables, because it looks as if it had been handed down by your grandmother.
Which finish to choose
- High polish: bright and easy to combine; ideal with white porcelain.
- Matte or satin: understated and modern; fingerprints barely show.
- Vintage: worn-looking and warm; perfect for rustic tables.
- Coloured (gold, champagne, black): a coating that adds character; best washed by hand or on gentle programmes.
3. Styles: classic, contemporary, vintage or coloured
Your cutlery should speak the same language as your tableware. If your plates are white earthenware with a scalloped rim, classic cutlery with rounded handles is a safe bet. If you prefer simple stoneware, contemporary designs with flat, slim handles work well.
Gold or champagne finishes are no longer just for parties: on a tablecloth with natural stripes and white tableware they add instant warmth without being loud, as in the photo below.
Get the look
Champagne-tone cutlery, white earthenware and a sea-green glass: three pieces for a warm table.
4. How to lay cutlery on the table
The golden rule is simple: cutlery is used from the outside in, in the order of the courses. Forks go to the left of the plate and knives and spoons to the right, with the knife blade facing the plate. Dessert cutlery is placed horizontally above the plate.
- Place the plate about 2 cm from the edge of the table.
- Fork on the left; if there are two, the outer one is for the first course.
- Knife on the right, blade towards the plate; the spoon to its right.
- Dessert cutlery above the plate: the fork with its handle to the left and the teaspoon with its handle to the right.
- The napkin to the left of the fork or on the plate; glasses at the top right.
| Menu | Which cutlery to lay |
|---|---|
| Everyday (one course and dessert) | Fork, knife and teaspoon |
| Soup and main course | Spoon, fork and knife |
| Grilled meat | Fork and steak knife |
| Starter, main course and dessert | Two forks, two knives and dessert cutlery |
Get the look
A well-laid setting needs nothing more: plain cutlery, white earthenware, linen and a cutlery caddy to hand so you can lay the table in a minute.
5. Cutlery for every occasion
Ideally, have a hard-wearing set for everyday use that copes with the dishwasher and rushed mornings, and a more special one for celebrations. If you only want one, choose a timeless design in 18/10 steel: with a linen tablecloth and a few candles it dresses up effortlessly.
For the terrace or porch, where on the Costa del Sol we are still eating outdoors in November, look for simple, sturdy cutlery with a matte or vintage finish: knocks and sunlight show less.
Get the look
Light wood, natural fibres, sea-green ceramics and sturdy cutlery: this is how to set up an outdoor dining area like the one in this house in Málaga.
On a summer or weekend table, colour can come from textiles and painted ceramics: gold cutlery adds the touch of light.
Get the look
Greens, painted ceramics and gold cutlery: the formula of this terrace table, with pieces from our shop.
6. Steak knives and special pieces
If you often eat meat at home, a steak knife is essential: its serrated or very sharp blade cuts without tearing and makes the meal far more pleasant. Wooden cases also make a lovely gift.
Key idea: everything does not have to match. Vintage cutlery with white tableware and a linen tablecloth creates a table with soul; what matters is that materials and tones talk to each other.
7. How to care for it so it lasts
Good steel cutlery can last a lifetime if you treat it well. The enemy is not use, but moisture and traces of salt or acid left on it for too long.
Basic care
- Rinse promptly: traces of lemon, vinegar or salt stain steel if they dry.
- Dishwasher, yes, with care: place cutlery handle down and do not mix it with silver.
- Dry straight away: to avoid limescale marks, especially in hard-water areas.
- Coloured finishes: wash by hand or on gentle programmes to keep the tone.
- Store it neatly: in a cutlery caddy or a drawer with dividers so it does not scratch.
Quick checklist
- Count six settings and add two spare.
- Look for 18/10 stainless steel.
- Test the weight and balance in your hand.
- Choose the finish to suit your tableware and the way you live.
- Lay cutlery from the outside in.
- Add steak knives if you often eat meat.
- Rinse and dry straight away so it lasts for years.
Frequently asked questions
How many pieces should a cutlery set have?
For six people, the basics are 24 pieces (fork, knife, spoon and teaspoon). More complete sets add dessert forks and knives, serving spoons or steak knives.
Can cutlery go in the dishwasher?
Yes, if it is 18/10 stainless steel. Take it out when the cycle ends and dry it to avoid limescale marks. Coloured cutlery and pieces with wooden handles are best washed by hand.
Where does the knife go on the table?
To the right of the plate, with the blade facing it. The spoon goes to its right, and the forks to the left of the plate.
If you are refreshing your dining room, you may also like our guides to choosing everyday tableware, dressing the table in autumn, choosing a dining table and combining dining chairs.
At Pino & Jacaranda we believe the table is the heart of the home, and that everyday details, like cutlery that feels good in the hand, are what turn an ordinary meal into a moment to remember.
Because laying the table with care is also a way of looking after the people you love.
