Stainless Steel Grades Used in Flatware

What the Numbers Mean

The two figures in 18-8 and 18-0 are percentages: chromium first, nickel second. 18-8 steel contains around 18 per cent chromium and 8 per cent nickel. 18-0 contains around 18 per cent chromium and effectively no nickel. Chromium is what forms the passive oxide layer that resists corrosion; nickel changes the crystal structure of the steel and adds to both corrosion resistance and the depth of shine a polish can reach.

410 is written differently because it is an AISI designation rather than a chromium and nickel ratio. It is a martensitic stainless steel with roughly 11.5 to 13.5 per cent chromium and no deliberate nickel addition.

Where Each Grade Is Normally Used

18-8, an austenitic steel, is the usual choice for spoons, forks and hollow handle knife handles where corrosion resistance and a deep polish matter more than edge retention. It is not hardenable by heat treatment.

18-0, a ferritic steel, is used where cost matters and the nickel content can be dropped. It is magnetic, which is why a magnet will stick to some flatware and not to other pieces in the same set.

410 is hardenable by heat treatment, which is why it turns up in one piece knife blades. A knife blade needs to take and hold an edge, and an austenitic grade cannot be hardened enough to do that.

This is why a single set often mixes grades: an 18-8 spoon and fork alongside a 410 blade is a normal, deliberate specification rather than a substitution.

Choosing a Grade for Your Programme

For hotel and restaurant service where pieces go through commercial dishwashers many times a day, 18-8 in the spoons and forks is the conservative choice. For retail ranges under price pressure, 18-0 is common. For any knife that has to cut rather than spread, expect a 410 blade.

Grade should always be written into the order and confirmed against an approved sample, because grade is not visible in a photograph.