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| Steak knives can serve as a steak knife or a traditional dinner knife, eliminating the need for two separate knives. |
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Washing- Stainless should be pre-soaked immediately following its removal from the table. Do not let the stainless remain in the pre-soak solution for too long before it is washed. After pre-soaking, wash your stainless in hot water and be sure to use a good cleaning agent.
Rinsing - The clean stainless should be then rinsed in water of at least 180oF. Remember to dry your stainless.
While stainless is highly resistant to stain and corrosion, it can still suffer if lemon, vinegar and other acids are not removed by soaking, washing and rinsing thoroughly immediately after use. |
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| About Flatware |
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Almost all flatware is made of stainless steel. Stainless steel is basically an alloy steel practically immune to rusting and ordinary corrosion.
Stainless steel is available in two qualities: 18/0 or 18/10 (there is also 18/8 but this is similar in properties to 18/10) The '18' refers to 18% chromium which is added to the steel mix to give it stainless properties. The '10' refers to nickel which adds to those properties and also gives a silvery sheen. 18/0 is more economically priced than 18/10 and the majority of cutlery produced today is made from this material. 18/10 gives greater protection against corrosion and has a softer shine: most high end patterns are made from this top grade stainless steel. 18/0 and 18/10 are both fully dishwasher-safe.
- The 18/10 refers to the proportion of chromium to nickel in the stainless steel alloy. To be classified as stainless steel, an iron base alloy must contain at least 10.5 % of chromium. The presence of chromium enables the steel to form an invisible layer of oxide that protects it against corrosion.
- If this layer is damaged, a new one forms immediately due to the oxygen content of the air. Increasing the chromium content to 18% has further increased this protection. The addition of nickel to the alloy increased its corrosion resistance while adding a bright polished appearance, hardness, and exceptional resistance to all temperatures. As the nickel level is increased, the quality of the stainless steel is increased. The “top of the line” patterns boast a 10% nickel content, the highest quality available in stainless steel.
- 18/0 flatware does not contain any nickel. This stainless steel alloy is magnetic under all conditions and is suitable for high usage conditions.
- 13/0 flatware contains no nickel and is magnetic under all conditions. Primarily used in the production of solid handle knives due to its hardening properties.
- To be classified as stainless steel, an iron base alloy must contain at least 10.5 % of chromium. The presence of chromium enables the steel to form an invisible layer of oxide that protects it against corrosion.
18/10 (304 series)
18/0 (430 series)
13/0 (410/420 series) |
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| Click to know about Dinnerware |
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