Stainless Steel in Tableware

Stainless Steel is the most popular material for modern flatware (cutlery) due to its durability, resistance to corrosion, and ease of maintenance. In the tableware industry, you will frequently see labels such as 18/10, 18/8, and 18/0. These numbers refer to the percentage of Chromium and Nickel in the alloy.

The two numbers represent the composition of the steel:

• The First Number (18): Refers to the Chromium content (18%). Chromium binds to the surface to protect the steel from rust.
• The Second Number (10, 8, or 0): Refers to the Nickel content. Nickel provides the “silver-like” luster and adds further corrosion resistance.

• Luster: Nickel is what gives high-end cutlery its deep, warm glow. Without nickel (18/0), the steel looks slightly flatter and more “industrial.”
• Feel: 18/10 flatware generally feels heavier and smoother in the hand.
• Durability: 18/10 is much less likely to develop “pitting” (small black spots) or rust over years of dishwasher use.

A quick way to identify the quality of your stainless steel is by using a magnet:

• 18/10 and 18/8: Are generally non-magnetic. A magnet will not stick to a high-quality fork or spoon.
• 18/0: Is magnetic. If a magnet sticks strongly to your flatware, it is likely 18/0.
• Knife Exception: Most high-quality dinner knives are made of 13/0 stainless steel. This is because knives need to be hardened to hold an edge, and nickel makes steel too soft to sharpen properly.

Even “stainless” steel can stain if not cared for properly:

• Avoid Prolonged Soaking: Do not leave stainless steel in water or damp environments for extended periods.
• Dishwasher Tips: Avoid mixing stainless steel and silver-plated items in the same dishwasher basket; a chemical reaction (electrolysis) can damage both.
• Dry Immediately: To prevent water spots, dry your flatware with a soft cloth immediately after washing.

• For Home Use: 18/10 is the gold standard. It lasts a lifetime and maintains its shine.
• For High-Volume Catering: 18/0 is often chosen for its lower cost, though it may need to be replaced more frequently due to staining.

— See Also:

• Silver-plated vs. Stainless Steel
• Common Types of Flatware