Stainless steel material composition
Domestic stainless steel tableware can be divided into 430, 304 (18-8), 18-10 three grades.
430 stainless steel:
Iron and more than 12% chromium, can prevent natural factors caused by oxidation, called stainless steel, in JIS code for 430, so also known as 430 stainless steel. However, 430 stainless steel cannot resist the oxidation caused by chemical substances in the air. After 430 stainless steel is not often used for a period of time, it will still have oxidation (rust) due to unnatural factors.
18-8 stainless steel:
Iron + 18% chromium + 8% nickel, can resist chemical oxidation. This stainless steel is 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 places with serious pollution. Therefore, some high-grade products will be made of 10% nickel to make them more durable and corrosion resistant. This stainless steel is called 18-10 stainless steel. In some tableware instructions, there is a similar "18-10 most advanced medical stainless steel material" statement.
According to the metallographic structure, stainless steel can be divided into three types: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. The main composition of stainless steel is iron, chromium, nickel alloy, in addition to manganese, titanium, cobalt, molybdenum and cadmium and other trace elements, which make the stainless steel stable performance, rust resistance and corrosion resistance. Austenitic stainless steel is not easy to be magnetized because of its special molecular structure.
Category
Stainless steel Chinese tableware, stainless steel Western tableware
Chinese style: mainly gold and silver wares used in hotels.
Western style: mainly used for Western food, such as knives, forks and spoons.
Manners
Stainless steel Western food knife: knife is used to cut food, do not use the knife to carry food into the mouth.
Remember: if there are three different specifications of knives at the same time, the correct usage is: the one with small serration is used to cut meat products; the medium-sized one is used to cut large pieces of vegetables into small pieces; and the small knife with round tip and some upwarped top is used to cut bread, and then use it to pick up some jam and cream to spread on the bread.
Stainless steel fork: fork food into the mouth when the action should be light. Pick up the right amount of food and put it into the mouth with a fork at one time. When picking up food into the mouth, the teeth only touch the food, do not bite the fork and do not let the knife and fork make any noise on the teeth or plate.