Tableware WiKi

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====== 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.

===== 1. Understanding the Grades (18/10 vs. 18/0) =====

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.

==== Comparison Table ====

^ Grade ^ Chromium ^ Nickel ^ Luster ^ Rust Resistance ^ Magnetic? ^
| **18/10** | 18% | 10% | High (Brilliant) | Excellent | No |
| **18/8** | 18% | 8% | High | Very Good | No |
| **18/0** | 18% | 0% | Moderate (Greyish) | Fair | **Yes** |

===== 2. Why Does Nickel Matter? =====

  * **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.

===== 3. The Magnet Test =====

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.

===== 4. Care and Maintenance =====

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.

===== 5. Which One Should You Buy? =====

  * **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.

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**See Also:**
  * [[:en:materials:silver_plated|Silver-plated vs. Stainless Steel]]
  * [[:en:items:flatware|Common Types of Flatware]]

{{tag>materials metal flatware engineering}}