Stainless steel flatware - Jewelry Discussion

The best test is to attach a magnet to your flatware. If the magnet attracts it or sticks to it, you're dealing with chrome iron.

This is an inferior grade, definitely not suitable for a metal enthusiast's collection. If it were mine, I'd get rid of it.

If, like me, you're particular about the tools you use, invest in high-quality plated Tiffany tableware or even vintage bone-handled, two-pronged forks and knives made of proper carbon steel. These are fantastic for cutting through tender fillet steaks but require special care—no dishwasher use! They need careful maintenance, such as hand washing, no soaking, proper drying, and shouldn't just be tossed into a cutlery drawer with other items.

For example, I found a set of six ivory-handled dessert knives and forks (12 pieces in total) for just under $10 at a local car boot sale. The metal on these is EPNS. When I come across another set, I plan to repurpose the ivory into a necklace with silver mounts. Ivory is a joy to work with.

But I'm digressing.

Purchasing flatware for a restaurant is a significant investment, and the quality directly impacts the dining experience. High-quality flatware leaves a positive impression on guests. When looking for new flatware for your establishment, questions like "What is the best stainless steel flatware?" and "What are stainless steel grades?" are common.

Here’s a guide on stainless steel grades and their relevance to flatware.