The manufacturing process of stainless steel knife, fork and small spoon for dinner is made by many complex processes such as stamping, welding and grinding
Household stainless steel tableware can be divided into 201, 430, 304 (18-8) and 18-10.
430 stainless steel:
Iron + more than 12% chromium can prevent oxidation caused by natural factors. It is called stainless steel. In JIS, it is code named 430, so it is also called 430 stainless steel. However, 430 stainless steel cannot resist the oxidation caused by chemicals in the air. 430 stainless steel is not often used for a period of time, but it will still be oxidized (rusted) due to unnatural factors.
18-8 stainless steel:
Iron + 18% chromium + 8% nickel can resist chemical oxidation. This stainless steel is No. 304 in JIS code, so it is also called 304 stainless steel.
18-10 stainless steel:
However, there are more and more chemical components in the air, and even 304 will rust in some seriously polluted places; Therefore, some high-grade products will be made of 10% nickel to make them more durable and corrosion-resistant. This kind of stainless steel is called 18-10 stainless steel. In some tableware instructions, there is a saying similar to “using 18-10 most advanced medical stainless steel”.
According to the analysis of data research center, stainless steel can be divided into three categories: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. The main components of stainless steel are iron, chromium and nickel alloys. In addition, it also contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which makes the performance of stainless steel stable and has rust resistance and corrosion resistance. Austenitic stainless steel is not easy to be magnetized due to the particularity of internal molecular structure.
Post time: Jun-02-2022