Stainless Steel Tableware(II)

304 (18-8) Stainless steel

Iron mixing with 18% chromium and 8% nickel can resist chemical oxidation. This stainless steel is 304 in JIS code, so it is also called 304 stainless steel. Actually Food grade stainless steel 304 is much better than 430 and as requirement in industry these stainless steel tableware has to pass LFGB in European countries.square steel tubing for sale

304 (18-10) Stainless steel

But there are more and more chemical components in the air, and stainless steel 304 will rust in some places where pollution is serious; so some high-grade articles will be made of 10% nickel to ensure them more durable and corrosion-resistant. This stainless steel is called 18-10 stainless steel. Some tableware instructions are similar to “using 18-10 most advanced medical stainless steel material”.

The main components of stainless steel are iron, chromium and nickel alloys. In addition, it contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which makes the stainless steel stable, stainless and corrosion resistance.

Method and Etiquette

Stainless steel Western food knife

The knife is used to cut food, do not use knife to pick up food to deliver to the mouth. Remember: Hold a knife in your right hand.

If there are three kinds of knives with different specifications appearing at the same time during meals, the correct usage is generally: the knife with small serrated teeth is used to cut meat; the medium-sized knife is used to cut large pieces of vegetables into small pieces; and the small knife with round tip and some upward warping at the top is used to cut small bread.

Stainless steel fork

Hold the fork in your left hand and deliver food to your mouth lightly. When picking up a proper amount of food and putting it into the mouth at one time, the teeth only touch the food, do not bite the fork, and do not let the knife and fork make noise on the teeth or in the dish.

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