What is the best grade Stainless Steel for eating utensils??? Does anyone know which is the safest for making spoons and forks with??? Thanks.
What is the best grade Stainless Steel for eating utensils??? Does anyone know which is the safest for making spoons and forks with??? Thanks.
I think most of it is 1810 (AISI 304)
As I understand it, Only the 300 series grade is truely corrosion resistant ! that would be any 3xx grade.
Don
IH v-3 early model owner
If you put a magnet to the 304 alloy you will notice that it sticks to it because there is a small amount of Fe. in it and it will corrode,though slowly.
316 would be a much better alloy and is not much more expensive than 304.
The kitchen sink is made of 316 usually and is very durable.
See various 300 series info here: http://en.wikipedia.org/wiki/Stainle...s_steel_grades
And here: http://www.lenntech.com/stainless-steel-304.htm
304 or 316/316L
does this stuff just get pulled out of thin air? all stainless steels have lots of Fe, like 50% or more, more Fe than anything else.
if a stainless steel has a 'ferritic' structure its magnetic - 400 series. The most common stainless steels though are 'austenitic' which isn't magnetic - 300 series, its the way the Fe and nickle interact in the austenitics that make them non magnetic...but's its still mostly iron.
A lot of cutlery is made from ferritic that has carbon added (is then called martensitic) because it can be hardened, ie a 400 series that's harden-able
anyway, I'm not a stainless expert, but they all have tons of Fe