Postby 2209patrick » Sat Jan 23, 2010 6:47 pm
Hi Cheryl.
While there was no reason close plating could not be done on other metals, it was more
cost effective to use sheets of Sheffield plate (fused plate) when possible.
Close plating was a slow, labor intensive process.
Close plating was applied to a limited range of small articles of steel requiring strength
and/or sharp ponts such as buckles, spurs, snuffers, skewers, lobster picks, fish
slices, pickle forks and blades of dessert knives. Edged serving and eating items
were close plated because some foods could ruin the base metal with acids, etc.
I agree with your British dealer. Close plating was done on iron and steel.
Here's a quote from G. Bernard Hughes' book "Sheffield Silver Plate".
"Small mastermen and their employees in this trade (close plating) were known as 'Platers on steel'"
Pat..