Today, stainless steel is available in various grades, each of which is defined by its compositional range. Iron is the base metal in stainless steel, but when it comes to flatware, the chromium and nickel content are the biggest variables. Both metals add to the strength of the steel, and the presence of nickel in the alloy also improves its corrosion resistance and luster. Scott Misture, PhD, a professor at the Inamori School of Engineering at Alfred University, said, “Nickel stabilizes the steel to be easily worked, and it’s very strong after forming—making it difficult to bend or deform and, as a consequence, it’s likely to hold an edge better.” Manufacturers usually indicate the grade of steel on each piece of flatware using two numbers separated by a slash. For instance, if you see “18/10,” it means the steel has approximately 18 percent chromium and 10 percent nickel. Here’s a rundown of the most common types of steel used for flatware:
