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.
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.
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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.
There are three basic types of knife construction including: rolled, forged and hollow handle.
Rolled knives tend to be of lower quality. They are made from one piece of steel, usually 18-0, are fairly flat and normally thinner than other type knives. The advantage they have is that the 18-0 material is not forged and is less likely to rust. The disadvantage is that they tend to have a non-descript shape, are usually light weight and are normally a low quality in terms of manufacture and finish. Rolled knives are inexpensive to manufacture and are typically sold with low quality or budget flatware sets.
Forged knives are the most common knives found in today&#;s marketplace. They are almost always made from a relatively inexpensive, yet hardenable, grade of stainless steel, either 410 or 420 material. Forged knives range from good to super heavy in terms of weight. They generally have nicely tapered thin blades that allow them to cut food easily. These knives will appeal to those who like heavy / modern flatware. In terms of manufacturing, it is critical to make sure that the forge scale from the forming process is completely removed, that they are fully hardened and then polished to a total mirror finish. This is difficult to ascertain at the time of purchase. If the pattern you are looking at has lots of detail, make sure that the knife handles are fully polished in the grooves. Avoid any forged knives that have rough areas on the handle or blade as they are prone to rust problems.
Hollow Handle knives are manufactured in the tradition of historic sterling patterns, but today are made using stainless steel, which will not need polishing. Like forged knives, they are large in stature but due to their hollow handle construction, are not as heavy. The blades are typically forged using the same hardenable grade of stainless steel used in forged knives. This ensures that they will not deform or loose their edge over time. Handles are typically made with 18-10 stainless steel. The advantage here is that, even if there is intricate pattern detail in the handle, you will never have to worry about them rusting or pitting. The disadvantage of hollow handle knives is that, if not properly made, they can separate over time. Quality manufacturers will offer a minimum 20 year warranty, which should cover any concerns here.
Congratulations! You now probably know more about flatware than you ever wanted to know. The good news is that you will now be able to make an informed decision about a product that will, and should, last you a lifetime!
Contact us to discuss your requirements of food-grade stainless steel flatware. Our experienced sales team can help you identify the options that best suit your needs.