What is the best grade Stainless Steel for eating utensils???

[brianklein]

What is the best grade Stainless Steel for eating utensils??? Does anyone know which is the safest for making spoons and forks with??? Thanks.

[posix]

I think most of it is 1810 (AISI 304)

[Cruiser]

As I understand it, Only the 300 series grade is truely corrosion resistant ! that would be any 3xx grade.

[Nastyzen]

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.

[langwadt]

As I understand it, Only the 300 series grade is truely corrosion resistant ! that would be any 3xx grade.

problem is 300 cannot be hardened, maybe not a big problem for
spoons, forks and a simple knifes, where being able to put it in the
dish washer is more important

For knifes that need to be sharp I believe something like 420 or better 440 is used.

-L

[USMCPOP]

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

[Mcgyver]

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 a

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