| Types of Metal - What is Stainless Steel? | | | | Stainless Steel, though its name suggests |
| Stainless steel is an iron and chromium alloy | | | | otherwise, is not completely 'mark proof'. It is |
| containing more than 11% chromium. There are | | | | much more resistant to staining or marking than |
| three types of stainless steel used to make | | | | other metals however contact with certain |
| cutlery: | | | | substances will start the process that leads to |
| 18/10 - This is used for contemporary cutlery | | | | staining and pitting. |
| except knives, it contains 18-20% Chromium and | | | | There are a number of corrosive substances that |
| 8-10% Nickel. This is the only steel that can | | | | will damage cutlery if care is not taken to prevent |
| guarantee against corrosion when properly cared | | | | it. These are salt, acids such as vinegar and lemon |
| for. | | | | juice, mineral salts which are present in tap water, |
| AISI Code | | | | bleach, harsh detergents, fats and meat juices. |
| Generic Name | | | | Direct heat can also mark metal. |
| Chrome | | | | The main threats to stainless steel cutlery during |
| Nickel | | | | washing are ineffective rinsing and drying. Rinsing |
| Others | | | | should completely remove all remnants of food |
| Subtotal | | | | but also washing and rinsing products. During |
| Balance | | | | drying these are likely to: |
| 304 | | | | - Leave unsightly spots on 18/10 cutlery |
| 18/10 or 18/8 | | | | - Corrode 18/0 cutlery and knives. |
| 18-20% | | | | If you follow the recommendations below your |
| 8-10% | | | | cutlery will give years of service and will continue |
| 3% | | | | to look good: |
| 29-33% | | | | - Wash cutlery in hot, soapy water as soon as |
| Iron | | | | possible after use |
| 13/0 or Knife Steel - This steel is used to make | | | | - Quickly rinse with hot water, wipe dry with a |
| knives, as it can be hardened to create a sharp | | | | clean cloth immediately |
| edge. The quality used is AISI 420, containing | | | | - Never leave dirty cutlery to soak and never |
| 13-14% chromium. This is the least corrosion | | | | leave cutlery damp |
| resistant form of stainless steel. | | | | Dishwashing |
| AISI Code | | | | Cutlery may be cleaned in the dishwasher. Again |
| Generic Name | | | | there are some do's and don'ts when using |
| Chrome | | | | dishwashers: |
| Nickel | | | | - Do follow the manufacturer's instructions, |
| Others | | | | particularly in relation to adding dishwasher salt. |
| Subtotal | | | | - Do wash cutlery as soon as possible after you |
| Balance | | | | have finished using it. The salts and acids present |
| Extra Process | | | | in food will start the staining process if they are |
| 420 | | | | left on cutlery for any length of time. |
| Knife Steel | | | | - It is advisable to place cutlery vertically in the |
| 12-14% | | | | dishwasher with the head up and not too closely |
| 2 | | | | packed together to assist water flow at the end |
| 14-16% | | | | of the rinse cycle. |
| Iron | | | | - Do remove cutlery immediately after the wash |
| Hardening | | | | dry cycle is finished and wipe over with a dry tea |
| 18/0 - This steel is used for value cutlery eg | | | | towel. If the cutlery is left to cool in the |
| Parish, Economy or some value options of | | | | dishwasher, trace mineral salts and the dishwasher |
| Contemporary cutlery. Due to the high % of | | | | salt residue will settle on the cutlery in the moist |
| chromium, it is more resistant than AISI 420 | | | | atmosphere and start the pitting and staining |
| Knives but it is not as resistant as 18/10. | | | | process. |
| AISI Code | | | | - Do not mix stainless steel and silver plated |
| Generic Name | | | | cutlery in the dishwasher basket as a chemical |
| Chrome | | | | reaction between detergents and steel can leave |
| Nickel | | | | marks on the silver plate. |
| Others | | | | - Do not use the rinse and hold cycle on the |
| Subtotal | | | | dishwasher - it is as damaging as leaving cutlery |
| Balance | | | | to soak in water. |
| 430 | | | | Branding |
| 18/0 | | | | Cutlery can be branded by embossment or laser |
| 16-18% | | | | for minimal quantities, both of these processes |
| 2 | | | | are completely dishwasher resistant and can be |
| 18-20% | | | | used to re-enforce your brand or even reduce |
| Iron | | | | theft. |