A D V A N C E D M A T E R I A L S & P R O C E S S E S | O C T O B E R 2 0 2 2 2 6 18/0 stainless steel is heat treatable and, when hardened, makes general quality low-cost kitchen knives and restaurant steak knives. Lower quality 400 series flatware is commonly stamped and of thinner gauge. However, sometimes unadvertised 13/0 and 18/0 dinner knives appear in 18/10 flatware sets, allowing them to be hardened for a cutting edge. The knives would be magnetic. Some quality manufacturers use an 18/10 knife handle with a welded (TIG) 13/0 or 18/0 hardened blade. The metallurgy of using a hardened knife is sound, but it is not absolutely needed for general dining. Providing a separate hardened steak knife is suggested as an addition to a metallurgical flatware table set. One of those substitutes for nickel is 200 series (sometimes labeled CrMn or chrome-manganese steel), and it is the most problematic for consumers of flatware since it is often labeled 300 stainless. Substitutes are sometimes deceptively pushed on the consumer by lesser (or no) brand name manufacturers. The 200 series replaces highcost nickel with manganese ($1.50/lb). The 201 steel has 16% chromium, 3 to 5% nickel, and 3 to 5% manganese. It has a bit higher corrosion resistance, stain resistance, and hardness than 400 series 18/0 and 13/0, so it can be a low-cost option over 400 stainless steel. The 200 series are cheaper substitutes for 300 series stainless flatware, and they can make a good substitute for the 400 series 18/0 (430) and 13/0 (420) grades. It’s an economical selection for high-volume restaurants. With future supply chain problems of Russian nickel and chromium, 200-series steel will increase market share. Like the 300 series, the 200 series is not heat treatable and cannot be hardened to make cutting knives. The 200 series, like the 300 series, has an austenite crystal structure and is non-magnetic. The 200 series flatware is hard to distinguish and can be deceptively sold as 300 series. The 200 series have become prevalent in Asia because of cost advantages and has a similar luster and feel to the 300 series. Therefore, it is difficult for non-metallurgists to distinguish it, and many metallurgists can’t identify it. It lacks the heavy feel of the 300 series by comparison and is usually stamped. It is often mislabeled and sold as 304 stainless steel, for which the consumer pays a much higher price. The 200 series should sell at about half the price of the 304 stainless (18/8 or 18/10). Furthermore, 200 series stainless is less stain-resistant than 300 series. Occasionally, some European- made flatware may be labeled “inox,” short for the French word “inoxydable,” meaning inoxidizable, a general term for stainless steel. The chromium content of inox steel can be as much as 18%. Still, depending on the manufacturer, it can also go as low as 10.5 or 12% (minimum needed for corrosion resistance). Anything lower than 13% chro- mium is metallurgically unacceptable. Buy inox utensils only if they denote the steel grade as 18/10 or are from a wellknown brand. OTHER CONSIDERATIONS Another metallurgical factor is forged versus stamped (rolled) flatware. If using 18/10 or 18/8, always buy the higher quality forged. Forged flatware imparts a heavier feel and is more esthetically appealing. Forged flatware is thicker and heavier than stamped but is also more expensive. Some forged knives have some type of bolster. The bolster is the thick piece of metal that rests between the blade and the handle. It serves two purposes. It strengthens the knife and acts as a finger guard to prevent slipping. It also reinforces the overall blade. In addition, buying a thicker gauge (lower number gauge) is better. A 14-gauge stainless steel is vastly more durable than a 22-gauge steel. Forgings are much lower gauges (thicker) than stamped flatware. Thickness is the key to preventing bending. Thin stamped knives can be bent easily. 400-series flatware is almost always stamped. Stamped flatware is commonly used in diners and hospitals. There are three industry weight categories for flatware. Extra-heavy weight flatware is the heaviest and considered the highest quality. Commonly found in high-end restaurants, it’s the most expensive, durable, and is forged, usually from 18/10, 18/8, sterling silver, and plated silver. Heavy-weight flatware is less durable than extra-heavy weight. Still, it serves as a good choice for most dining establishments and daily home services seeking a more affordable option while maintaining a reasonable quality level. Usually, 18/0 falls in this weight. Medium weight, called economy weight, is the lightest category of flatware typically used in commercial food service establishments and hospitals. It is stamped, inexpensive, easily bent, and usually 13/0. It’s commonly found in cafeteria settings. The finish is another factor to consider. Finishing quality is a significant consideration, and there is a wide range of “quality levels” in the marketplace. Proper finishing is not only on the surface but also on the edges and in-between fork tines. Good manufacturers buff 18/10, 18/8, 18/0, and sterling silver to a high shine. Buffing is the finishing process of polishing the cutlery after being worked into shape, with the premium 18/10 cutlery sometimes receiving up to 25 levels of buffing. There is no standard for “food quality” stainless other than the code/ grade. Known name brands are safe but beware of non-brand stainless steel from China, India, and Mexico. CONCLUSION It is estimated that most households will have 2-3 quality flatware sets in the course of a lifetime (excluding everyday tableware). Manufacturing processes are variable and change to reduce costs and accommodate new designs. When looking for a lifetime or generational set, selecting 18/10 stainless or solid sterling silver from a name brand willing to give at least a 25-year guarantee, is a metallurgically and economically sound choice. ~AM&P For more information: Quentin R. Skrabec, Jr., St. Eloi Consulting, 6609 Buck Creek, Maumee, OH 43537, 419.349.0933, grskrabec@gmail.com.
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