Skip to footer

Restaurant Flatware - What You Should Know

Fork, spoon and knife on white

What’s in your restaurant flatware? How is it made? Steel is made from a hybrid of metals, and with that hybrid comes quality designations. There are ratings for quality for your flatware, based on the strength of the metals within it. When you see numbers like 18/0, 18/10, and 18/8, that refers to the percentages of other elements that there are in the flatware.

The 18 in 18/0 refers to the amount of chromium in the restaurant flatware. The 0 refers to the percentage of nickel. That nickel content is what increases the resistance to corrosion, meaning that the 18/0 flatware will stain over time, but it’s honestly still as strong as the other types of flatware that are out there.

The lower grade of flatware offers several advantages, not the least of which being that those who are allergic to nickel don’t have to worry. The second is that when there is no nickel, that eliminates a higher priced metal for the flatware.

Moving on, the 18/10 stainless steel means that there is 18% chromium and 10% nickel content. This provides a higher quality of flatware for your restaurant, as there’s a better appearance as well as more strength within the steel itself. It will be a little more expensive, but it might also be just the thing for your restaurant.

The third type is the 18/8. This is just a slight bit down from the 18/10, so the price is just a bit lower. This is a lower nickel content for those with allergies, but you can get more stunning looks with the stainless steel.

Stainless steel flatware is the only type of flatware that you should be using for your patrons. It is not only easier to clean, but it is also dishwasher safe.

2017-01-28 00:00:00
88 view(s)