Materials

Signs of quality

The raw material for knives, forks and spoons is stainless steel, a generic term for materials which are protected against rust and acids by a minimum chromium content of 13%. Corrosion resistance increases in proportion to the chromium content. The corrosion resistance of stainless steel is achieved by a very fine layer of chromium oxide on the surface, invisible to the naked eye.
Chromium steel and chromium-nickel steel are used to make flatware. Flatware is also available with silver-plated finish, solid silver, gold or other non-metallic handles. Details of material and types of flatware are given below.

1. Chromium steel flatware

The basic material is an alloy containing 13, 15 or 17% chromium. These products are allowed to be marked „stainless“. Chromium steel has a blueish sheen. It is suitable for the manufacture of good quality, attractively priced flatware, being almost entirely resistant to corrosion and tarnishing; it does not retain odours or flavours.

Chromium steel can be magnetized with the result that flatware made of this material is ideal for large catering establishments using magnetic dishwashing systems. Chromium steel is resistant to wear and abrasion and is used for monobloc knives and knifeblades.

2. Chromium-nickel steel flatware

This type of steel is alloyed with up to 18% chromium and 8.5-10% nickel in addition to the steel and carbon content. After careful processing, chromium-nickel steel exhibits a creamy, warm colour.

The addition of nickel makes it resistant even to highly concentrated acids, while the high chromium content reliably ensures corrosion resistance. As a result, chromium-nickel steel is completely dishwasher-proof and is particularly suitable for catering establishments.
Being an easily-worked metal, it offers countless opportunities for attractively designed flatware.