Questions You Should Know about Mid-Range Stainless Steel Flatware

Flatware is an investment for any restaurant, and the higher the quality, the greater the expense. Still, flatware is what your guests use to enjoy their meals, and quality flatware will make a good impression. If you're purchasing new flatware for your restaurant, you may be asking questions like "what is the best stainless steel flatware?" and "what are stainless steel grades?"

Qingzhan are exported all over the world and different industries with quality first. Our belief is to provide our customers with more and better high value-added products. Let's create a better future together.

Here's what you need to know about stainless steel grades and flatware.

What Is A Good Quality Stainless Steel Flatware?

The best stainless steel flatware is durable, corrosion-resistant, and develops a beautiful shiny patina over time. But you don't necessarily need to invest in the most expensive and highest quality flatware to impress your guests and get the most use out of your flatware.

Understanding the grades for stainless steel flatware will make it easier to find the right one for your restaurant.

To find the right stainless steel flatware for your restaurant, it's important to understand the different grades and what they mean.

Understanding Stainless Steel Flatware Grade

Modern stainless steel flatware is graded to help restaurants find the best options for their establishments. The right one for your eatery will depend on your:

•         Customer volume
•         Budget
•         Restaurant style

Let's take a closer look at these grades and what they mean.

Chromium and Nickel Content

Flatware is typically made from composite steel. Chromium and nickel are the primary components.

Flatware grades let you know the chromium percentage (the first number in the grade) and the nickel content (the second number in the grade). The greater the nickel content, the greater the shine and corrosion resistance.

Stainless steel flatware grades are as follows:

13/0

13/0 flatware is 13% chromium and 0% nickel, which is the minimum amount of chrome that can be found in stainless steel. It's the least expensive grade and often the preferred choice for institutions and other facilities where quantity is the top priority.

This grade of flatware is commonly used for dessert and dinner knives. It's still resistant to rust and corrosion, but it helps produce a sharp cutting edge that makes it suitable for knives.

18/0

18/0 flatware contains 18% chromium and no nickel. Flatware of this grade is commonly found in cafeterias and casual restaurants. It offers several beneficial properties, including:

•         Rust and corrosion resistance
•         Ability to withstand high and low temperatures
•         A pleasing luster

Additionally, 18/0 flatware is magnetic, so it's a great option if your restaurant uses magnetic flatware retrievers.

18/8

18/8 stainless steel flatware contains 18% chromium and 8% nickel. Flatware of this grade has a more distinctive shine and greater resistance to corrosion.

Because it contains nickel, this flatware won't work with magnetic retrievers.

18/10

18/10 stainless steel flatware is comprised of 18% chromium and 10% nickel. It offers even greater corrosion and rust resistance, although the presence of nickel causes it to lose its magnetism.

This grade of flatware is the most expensive, but its quality only improves over time. With age, this type of flatware will develop a shiny patina, making it an excellent choice for high-end restaurants.

Which Is Better 18/8 Or 18/10 Stainless Steel Flatware?

When it comes to quality, 18 10 stainless steel flatware is better than 18/8.

•         18/10 flatware contains a higher concentration of chromium and nickel. It's exceptionally resistant to corrosion, and it develops a beautiful shine over time. High-end restaurants typically use this flatware, and it is the most expensive option available.
•         18/8 flatware contains 18% chromium and just 8% nickel. It also has great corrosion resistance, but is not quite on the same level as 18/10 flatware.

While 18/10 flatware is the best option in terms of quality, 18/8 isn't too far behind. For casual and mid-range restaurants, 18/8 may be the better option because it offers the best compromise of budget and quality.

For higher-end restaurants and eateries with a budget, 18/10 flatware is worth the investment. Flatware of this grade feels sturdier in the hand, is less likely to bend, and overall, longer lasting.

Forged and Stamped Flatware

When deciding on which flatware to buy, another important thing to consider is whether the stainless steel is stamped or forged.

•         Stamped flatware is cut out of a piece of stainless steel.
•         Forged flatware is created using a thick piece of stainless steel that's heated and cut to form each individual piece of cutlery.

Generally, forged flatware is stronger and more durable than stamped flatware. Stamped flatware has more flexibility.

If you are looking for more details, kindly visit Mid-Range Stainless Steel Flatware.

Final Thoughts

When choosing stainless steel flatware for your restaurant, it's important to consider your style, customer volume, and budget.

If you're running a fine dining restaurant, then 18/10 should be your choice for flatware. But for more casual and mid-range restaurants, you have more flexibility. A set of 18/8 flatware may work just as nicely or even 18/0. While 13/0 may be the most affordable option, it's generally best suited for cafeterias and institutions.

Posted by

Sometimes there are just too many choices. Even if you know what kind of car you want to buy, for example, you then have to decide what options you want. Or, when you go to the store for snacks, you&#;re faced with a dozen varieties of Oreos, eight types of pears and who knows how many different flavors of chips.

Those working in the foodservice industry are presented with a lot of options, too, and they know firsthand how overwhelming making a decision can be. Even the smallest details can demand an intense decision-making process, with fine points that never enter the mind of 90 percent of your customers keeping you up at night.

One of the biggest choices people in the foodservice industry have to make involves the type of flatware they use.

Two kinds of flatware

The two basic types of restaurant flatware used in commercial dining settings are silver plate and stainless steel. Think of the difference this way: for durability and long life that&#;s suitable for every situation, you want the stainless steel. But for those special occasions, you have to bring out the fine silver.  

Silver plate flatware is a standard requirement for four to five-star restaurants and, needless to say, adds an incredible amount of class and style to any meal. This type of finery, however, costs you. It is much more expensive than stainless steel flatware and because it tarnishes easily and is not quite as durable, it requires careful handling and maintenance.  

The more popular choice is stainless steel flatware, which comes in four grades that are determined by how much alloy (either nickel, chrome or both) goes into the makeup of the steel. Stainless steel flatware has a number of utilitarian advantages. It&#;s long lasting, relatively inexpensive, durable, and as long as it doesn&#;t contain nickel, it is magnetic. This is especially valuable for high-volume operations that use a magnetic retrieval system to fish out the knives and forks people throw into the trash.

What&#;s the best kind for me?

The type of flatware you use depends on what kind of business you&#;re running. What kind of food do you serve and what is the average cost per meal? Who is your typical customer and who do you want your typical customer to be? What is the volume of customers? Do you do any catering or host special events?

As mentioned, to really make a statement, go with silver. But if you&#;re on a budget or you serve a large number of people and still want to make an impression, you can always use heavy 18/0 stainless steel grade flatware. The secret here is that people often associate heavier forks and knives with higher quality. This simple tip allows you to cut costs while maintaining a high-class appearance.

Another big decision to make is how much flatware you&#;ll need. Each kind of operation requires a different number of dinner knives, tea spoons and other pieces. Determining how much of any one item you need to order is partially based on seating capacity, the likelihood of theft and how quickly you can wash and turnover flatware during peak times.

For a handy chart that will help you arrive at that exact number of bouillon spoons you need to order, take a look at our comprehensive Resource Guide to Flatware, which you can download for free. Here you will find numerous tips and a good deal of helpful information that a restaurateur or foodservice operations manager just can&#;t go without.

In this blog series, we&#;ll delve further into some of the biggest issues in the world of flatware. The blog topics will include:

The discipline of rolling flatware

The fine art of rolling flatware &#; tucking the forks, spoons and knives in a perfectly folded napkin &#; is often practiced but seldom mastered. In this blog, we&#;ll take a humorous look at the headaches and conundrums that go into rolling and managing the flatware in your restaurant.

Flatware and customer germaphobia

There is a growing number of people bringing along their own flatware or requesting plastic flatware from restaurants. Why? Germs. And it&#;s led to a lot of unnecessary complaints and headaches among servers. What is this obsession with germs, and how can restaurants up their game to make sure flatware is clean and everyone is happy?

How to get your restaurant flatware sparkling

Flatware, like diamonds, look best when they shine. We&#;ll take a look at some tips to get your silver and stainless steel flatware sparkling so they&#;re fit to be placed before a king.

The differences between varieties of stainless steel flatware

There are four main grades or varieties of stainless steel flatware, and each has certain advantages and different intended uses. In this blog we&#;ll look at the properties of each, and when where they work best.

Because it&#;s the middle ground between someone&#;s mouth and the food on their plate, you can&#;t be too careful when it comes to buying the right flatware. Reading these blogs will give you the resources you need to make informed decisions that will benefit your restaurant, cafeteria or catering business.

Want more information on Economy Stainless Steel Flatware? Feel free to contact us.