Set of cutlery Venice 24 items

For the production of cutlery made of steel (spoons, teaspoons, forks, lactors, etc.), we use 2 alloys of steel:

• aisi 304 - an austenitic steel, usually called steel 18/10
• aisi 430 - steel is the steel 18/s

both of these The species cannot be rusted if rust is understood as iron oxide. Over time, the formation of spots of more or less dark and/or rusty is possible, but we are talking about external effects on cutlery; And not corrosion of stainless steel.

The most common causes of the formation of these spots can be cleaning the dietary supplements with metal wool with metal wool, or contact with iron/steel products, or the effect of water with a high iron content.

However, these spots are easily removed by caring for steel products.

Our steel knives are made exclusively from the alloy:

aisi 420 - hardened (martensitic) steel.

If the composition of the 18/10 steel used to produce the remaining cutlery, the percentage of the nickel may be present, then in the last allocated alloy it is completely absent. This is the only hardened steel that, due to this heat treatment, increases its own mechanical properties, which allow, for example, knife blades to be cutting.

Small rusty spots can also form on the blades of knives, especially after washing in the PMM. Any PMM (both home and professional) during the washing cycle produce electric discharges, which usually do not affect porcelain, glasses, the same cutlery, but almost exclusively on knives. The loading of galvanized products, leaf, tinned (baking products), aluminum (dishes or lids) causes small electric discharges, which are attracted exclusively by knives. This phenomenon is due to the composition of the alloy of steel described above. The same phenomenon can manifest itself with simultaneous loading of knives and porcelain products with significant decor in PMM; Really composite porcelain dyes cause a reaction like aluminum.

Therefore, the simultaneous load in PMM of certain products can have a negative effect on knife products.

The barely appeared spots are easily removed with a sponge and soft detergents for steel. Do not wait for the problem to aggravate.

summing up we can say that:

• Stainless steel never rusts, neither austenitic, nor martensitic, nor other alloys.
The causes of oxidation are always external; associated either with departure or with pollution. Stainless steel can also be oxidized under the influence of strong acids, such as sulfur or table salt, or food ingredients, such as acetic, citric or lactic acid. All of them can worsen the appearance of steel, causing a destructive process, especially on knives blades.

As a result, some general recommendations for daily care for cutlery:

• After use, wash the cutlery well; Never leave them dirty (unwashed) for a long time.
• do not use abrasive detergents that can scratch the surface of steel products.
• Never leave the cutlery soaked in water for a long time.
• rinse all the devices with water before placing them in a basket for PMM cutlery; The knives are installed with a blade down.
• , at the end of the washing cycle, unload cutlery as quickly as possible and wipe them if necessary. If this is not possible, open PMM to release steam and prevent dampness from scraping.

Use only high -quality detergents; Strictly adhere to the rules for using these funds.

Always check the composition of products loaded in PMM.

Always follow the rules for using PMM given in the instructions that attach to it.