I am Klark Green and I like stainless steel flatware. The utility of stainless steel in construction of scaffoldings and structural elements in buildings ensure a safe working environment and longer life of buildings. This material also finds its way into our kitchens because it is non-toxic. As a metal, the characteristic adsorption properties are nil, so it ensures that the surfaces used for preparation of food items are hygienic.
The chemical composition of stainless steel is not that simple because a variety of base metals can be used for different applications. The base metal needs to form a thin resistant coating over the entire metal surface to resist corrosion – the most obvious choice of a strong base metal is chromium; the proportion of chromium in stainless steel is 10.5% though it can be more depending on the utility environment. Due to the self-repairing ability of the thin resistant layer, optimum proportions of chromium blended in the right environment results in better quality of stainless steel. Nickel and molybdenum can also be used for making stainless steel because of their ability to attach itself to steel in a variety of crystalline structures.
The major type of stainless steel used in household applications and utensils is austenitic with a nickel content of 7% – this makes it easier to be molded and formed. Ferritic stainless steel has better corrosion resistance and used in boiler walls and washing machines, while martensitic steel can be used to make knives and turbine blades owing to its hardness. But of course our favorite use for stainless steel is in gorgeous yet hardy stainless steel flatware.