These figures relate to the chromium and nickel contents of the steel, respectively.
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’18/8′ is probably the most commonly used stainless steel and contains 18% chromium and 8% nickel.
This steel is also known as ‘304’ (in the American AISI grade designation system) or 1.4301 in the European BS EN 10088 standard.
It is an ‘austenitic’ type of stainless steel and so is not (or only very weakly) attracted by a magnet.
’18/10′ is a designation used on some cutlery and holloware as an alternative to ’18/8′. This designation is claimed to indicate a better quality steel than ’18/8′, and is essentially the same as the ‘304 (1.4301) grade . In practice the “10” does not indicate an actual higher Ni content and is purely a marketing ploy.
’18/0’ is a ‘ferritic’ stainless steel type, which is attracted by a magnet (like pure iron). This steel is known as ‘430’ in the AISI system or 1.4016 in the European standard.
It is used where corrosion resistance is not too demanding as an alternative to the ’18/8′ 304 type. The chromium content is optimistically said to be 18% but is nearer 17%.
The austenitic and ferritic ’18/8′, ’18/10′ and ’18/0′ stainless steels cannot be hardened by heat treatment and so can only be used for knife handles, forks and spoons.
Hardenable martensitic types of stainless steel, like the ferritics, contain only chromium, but with additional carbon. This enables them to respond to hardening heat treatments and so they can be used for knife blades.
The best quality table knives are made in two pieces using a martensitic blade and an austenitic (18/8 or 18/10) handle, bonded together.
Less expensive cutlery is often made as single piece martensitic knives, forks and spoons. This steel is not as costly, as it does not contain the nickel of the 18/8 – 18/10 types, but consequently has lower corrosion resistance. The corrosion resistance of cutlery made in this way should however be adequate for normal tableware use.
Cutlery manufacturers may choose to limit ‘life’ statements or guarantees on these lower cost pieces.
More information can be found on cutlery at the Cutlery and Allied Trades Association website.
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Flatware is an investment for any restaurant, and the higher the quality, the greater the expense. Still, flatware is what your guests use to enjoy their meals, and quality flatware will make a good impression. If you're purchasing new flatware for your restaurant, you may be asking questions like "what is the best stainless steel flatware?" and "what are stainless steel grades?"
Here's what you need to know about stainless steel grades and flatware.
The best stainless steel flatware is durable, corrosion-resistant, and develops a beautiful shiny patina over time. But you don't necessarily need to invest in the most expensive and highest quality flatware to impress your guests and get the most use out of your flatware.
Understanding the grades for stainless steel flatware will make it easier to find the right one for your restaurant.
To find the right stainless steel flatware for your restaurant, it's important to understand the different grades and what they mean.
Modern stainless steel flatware is graded to help restaurants find the best options for their establishments. The right one for your eatery will depend on your:
Let's take a closer look at these grades and what they mean.
Flatware is typically made from composite steel. Chromium and nickel are the primary components.
Flatware grades let you know the chromium percentage (the first number in the grade) and the nickel content (the second number in the grade). The greater the nickel content, the greater the shine and corrosion resistance.
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Stainless steel flatware grades are as follows:
13/0 flatware is 13% chromium and 0% nickel, which is the minimum amount of chrome that can be found in stainless steel. It's the least expensive grade and often the preferred choice for institutions and other facilities where quantity is the top priority.
This grade of flatware is commonly used for dessert and dinner knives. It's still resistant to rust and corrosion, but it helps produce a sharp cutting edge that makes it suitable for knives.
18/0 flatware contains 18% chromium and no nickel. Flatware of this grade is commonly found in cafeterias and casual restaurants. It offers several beneficial properties, including:
Additionally, 18/0 flatware is magnetic, so it's a great option if your restaurant uses magnetic flatware retrievers.
18/8 stainless steel flatware contains 18% chromium and 8% nickel. Flatware of this grade has a more distinctive shine and greater resistance to corrosion.
Because it contains nickel, this flatware won't work with magnetic retrievers.
18/10 stainless steel flatware is comprised of 18% chromium and 10% nickel. It offers even greater corrosion and rust resistance, although the presence of nickel causes it to lose its magnetism.
This grade of flatware is the most expensive, but its quality only improves over time. With age, this type of flatware will develop a shiny patina, making it an excellent choice for high-end restaurants.
When it comes to quality, 18 10 stainless steel flatware is better than 18/8.
While 18/10 flatware is the best option in terms of quality, 18/8 isn't too far behind. For casual and mid-range restaurants, 18/8 may be the better option because it offers the best compromise of budget and quality.
For higher-end restaurants and eateries with a budget, 18/10 flatware is worth the investment. Flatware of this grade feels sturdier in the hand, is less likely to bend, and overall, longer lasting.
When deciding on which flatware to buy, another important thing to consider is whether the stainless steel is stamped or forged.
Generally, forged flatware is stronger and more durable than stamped flatware. Stamped flatware has more flexibility.
When choosing stainless steel flatware for your restaurant, it's important to consider your style, customer volume, and budget.
If you're running a fine dining restaurant, then 18/10 should be your choice for flatware. But for more casual and mid-range restaurants, you have more flexibility. A set of 18/8 flatware may work just as nicely or even 18/0. While 13/0 may be the most affordable option, it's generally best suited for cafeterias and institutions.
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