Different Grades of Stainless Steel - Lincoln House Cutlery

Different Grades of Stainless Steel

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Stainless Steel

Steel is an alloy from iron and carbon, with a carbon content of 2.1% maximum possible. Stainless steel is a type of steel that is resistant to corrosion with the addition of alloying elements. Stainless steel is part of a family of about 200 alloys of steel that has high heat and corrosion resistance. The carbon percentage of stainless steel can range from 0.03% to 1.2%. A wide number of industries use different grades of stainless steel in manufacturing products. Therefore, its demand is increasing at 5% each year. Stainless steel is also 100% recyclable and made from scrap. This makes it an eco-friendly material. Industries that use stainless steel are:

• Food and catering
• Medical equipment
• Home appliances
• Chemicals and pharmaceuticals
• Offshore and shipbuilding
• Automotive manufacturing
• Energy and industry
• Architecture and construction

Properties of Stainless Steel

• Stainless steel exhibits high strength and low elongation or low strength and high elongation properties.
• Stainless steel works better at high temperatures due to better resistance properties.
• Stainless steel material has the highest tensile strength.
• The cryogenic properties of stainless steel are high, making it suitable for modern technologies.
• Stainless steel material is highly ductile.
• The electrical conductivity of stainless steel is extremely low.
• Stainless steel material has high oxidation resistance due to the presence of chromium metal present in it.
• This material is biologically inert, making it best for kitchen appliances and cutlery making.
• This material is resistant to acids, bases, and other organic compounds.
• Stainless steel material is recyclable, easy to work with and can be cleaned easily.

Types of Stainless Steel

There are four principal types of stainless steel. These are:

'     Ferritic Stainless Steel

• The ferritic phase of alloy stabilizes by the addition of chromium (>17%).
• This makes the material highly corrosion resistant but not exceptionally strong.
• Heat treatments cannot help in the hardening of the material.
• Cold treatments can be done to increase the hardness of a material.
• Ferritic is an inexpensive grade of stainless steel and therefore is used for kitchen equipment and ornamental applications.

'     Martensitic Stainless Steel

• An addition of chromium-iron alloy up to 2% increases its hardenability.
• The hardened martensitic can be sufficiently hardened to produce rust-resistant cutlery, surgical instruments, ball valves, and seats.
• The martensitic stainless steel is magnetic and has a carbon content that makes it difficult to weld.

'     Austenitic Steel

• Austenitic steel is produced by adding 8-20 % nickel to chromium-iron alloy.
• It is a face-centered cubic structure that offers corrosion resistance and a soft magnetic field.
• These steels have relatively low carbon content which means they are weldable.
• These steels are used in applications where corrosion resistance is needed.

'     Duplex Steel

• Duplex steel is a combination of both ferritic and austenitic phases.
• The strength of these steels is twice the strength of austenitic varieties.
• Duplex steel offers good corrosion resistance and weldability.
• These steels are used for special applications where strength is the main concern such as in pressure vessels.

The best and most economical type of stainless steel is austenitic. These steels are widely used in the cutlery industry because of their corrosion resistance and welding properties.

Different Grades of Stainless Steel

There are many different types of grades of stainless steel, and each belongs to one of the principal types of steel. Each one has different properties and is used in different industries.

Grade 304 Stainless Steel

• SS304 is commonly known as 18-8 stainless steel.
• It contains 18-20% Cr and 8-10.5% nickel in it.
• SS304 is non-magnetic under annealing conditions but can be made weakly magnetic by cold treatments.
• It cannot be hardened by heat treatments, but can be hardened by cold treatments.
• It has excellent corrosion resistance to mild atmosphere and freshwater, but halides can make them corrode easily.
• 18-8 stainless steel does not require preheating for welding purposes and has excellent welding properties.
• It is the most widely used austenitic steel in industries such as food, electronics, medical equipment, hardware tools, water treatment plants, and the petrochemical industry.

Grade 310 Stainless Steel

• SS310 is commonly known as 18-10 stainless steel.
• It is a high chromium-nickel austenitic steel that also has high carbon content.
• This grade shows high oxidation, creep, and heat resistance.
• SS310 is widely used in the petrochemical industry in carburizing conditions.
• It is commonly used in cryogenic applications because of its stiffness and lower magnetic permeability.
• It cannot be toughened by heat processing but with cold processes.
• This grade is easily weldable and can be found in different forms such as mesh, wires, strips, foil, plate, and sheets.
• 18-10stainless steel is used in industries for heat and chemical processes.

Grade 430 Stainless Steel

• SS430 is commonly referred to as 18-0 stainless steel.
• It contains 18% of chromium and the amount of nickel is negligible in it.
• It is less costly than that of 300 series because of the absence of nickel elements.
• It is a low-carbon and non-hardenable steel.
• It cannot be hardened by heat processes but cold forging methods can be applied to it.
• This grade can be welded but to a very limited level therefore, it should not be used for load-bearing applications.
• This grade has high oxidation and temperature resistance and can withstand many chemicals.
• The 18-0 grade is not suitable for low temperatures because they turn brittle when cooled down from elevated temperatures.
• It has a high elastic modulus meaning that it cannot bend and is stiff and stronger than other series.
• It is widely used in manufacturing dishwasher linings, automotive trim, formed parts, industrial roofing, wall cladding, utensils, mining equipment, and heat-resisting applications.

LINCOLN HOUSE is a leading supplier of cutlery and tableware. They also provide high-quality products for the hospitality and catering sectors. Contact for more details.

When it comes to choosing professional flatware for your foodservice establishment, one of the most important factors to figure out is which grade of stainless steel will work best for your restaurant.

Stainless steel is a popular material used in flatware due to its durability, corrosion resistance, and ease of maintenance. There are various grades of stainless steel used for flatware, each with different properties and characteristics. In this article, we help you decide the right grade stainless steel for your establishment by comparing durability, price, aesthetic appeal, and more.

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Decoding Stainless Steel Grades for Your Restaurant Flatware

When considering which grade of stainless steel would work best for your business and budget, it's important to first note the similarities and differences between the common grades'18/10, 18/8, and 18/0'of commercial flatware used in the restaurant industry. The first number, 18, indicates the level of chromium, which adds toughness and resilience to steel. The second number indicates the levels of nickel.

All three grades of stainless steel are durable, making them suitable for years of continued use within a busy professional environment. Similarly, all three grades are corrosion-resistant, easy to clean, and safe for use in commercial dishwashers (however it is always wise to defer to manufacturer recommendations).

The main difference between the three types of stainless steel is the amount of nickel each grade holds. 18/10 stainless steel has the most nickel, followed by 18/8 stainless steel, and 18/0 stainless steel. The amount of nickel contained within the stainless steel affects many qualities of flatware, bringing about both benefits and drawbacks to each grade, which we will now examine in detail.

18/10 Stainless Steel Flatware

This grade of stainless steel contains 10% nickel.

• Corrosion resistance: 18/10 stainless steel is highly resistant to corrosion and staining, making it suitable for use everywhere, including very humid environments or with acidic foods.
• Durability: This grade of stainless steel is durable and resistant to wear and tear, making it suitable for everyday professional use in high-volume establishments.
• Aesthetic appeal: The high nickel content gives the steel a bright, shiny finish that looks great on flatware. It is the most common grade of stainless steel used in fine-dining restaurants, in part for its high luster.
• Price: 18/10 stainless steel is the most expensive grade, which may make it less accessible for some buyers. However, it is an investment in quality and longevity.
• Weight: The high nickel content makes this steel heavier than other grades, which may be a drawback for some users. Some diners have noted that the heavier steel gives their utensils a bulky feeling. If weight is a potential factor for your guests, they may prefer a sleek and slender 18/10 flatware design.

18/8 Stainless Steel Flatware

This stainless steel contains 8% nickel. It is also known as 304 stainless steel.

• Corrosion resistance: 18/8 stainless steel is highly resistant to corrosion and staining, making it suitable for use in humid environments or with acidic foods.
• Durability: This grade of stainless steel is durable and resistant to wear and tear, making it suitable for everyday commercial use. It is also slightly less durable and less rust-resistant than 18/10, however the difference is small enough that most people simply would not notice. 18/8 grade is still very durable and can withstand years of use.
• Aesthetic appeal: This grade has shine and luster to its appearance. However, the lower nickel content means that 18/8 stainless steel is not as shiny as 18/10 flatware pieces.
• Price: 18/8 stainless steel is more affordable than 18/10 stainless steel, which may make it a better option for some buyers who are looking for quality without breaking the bank.
• Weight: The high nickel content makes this steel heavier than 18/0, which may be a drawback for some users. It is slightly lighter than 18/10 flatware.

18/0 Stainless Steel Flatware

This grade of stainless steel contains no nickel. It is also known as 430 stainless steel.

• Corrosion resistance: The chromium content of 18/10 stainless steel affords it some corrosion resistance, however, to a noticeable lesser degree than 18/10 and 18/8. Out of the three grades, it is most likely to react to acidic foods and will have a shorter lifespan in humid environments.
• Durability: 18/0 stainless steel is less durable than 18/10 and 18/8 and may show signs of wear and tear after repeated use in a commercial dishwasher. However, these flatware pieces still last for years and are suitable for commercial use.
• Aesthetic appeal: Due to its lack of nickel, this grade of stainless steel isn't especially shiny. This aesthetic works best for casual dining, rustic, farm-to-table, and industrial design motifs.
• Price: 18/10 stainless steel is the most economical option of the three grades, making it accessible to most buyers.
• Weight: The absence of nickel makes 18/10 stainless steel utensils a light-weight option.

Which Grade of Stainless Steel Is Best for Your Restaurant?

The best grade of stainless steel flatware for a restaurant will depend on the specific needs of the establishment. For example, a fine dining restaurant that wants to provide its guests with the highest quality flatware will likely choose 18/10 stainless steel. A mid-range or casual restaurant that is looking for a more affordable option may choose 18/8 stainless steel. And a restaurant with a high turnover of flatware may opt for 18/0 stainless steel because it is less expensive to replace. What grade of stainless steel does your restaurant prefer and why? Let us know in the comment section!

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