Cutlery Care Guide

Stainless Steel Knives

• Dishwasher safe .

• Wash knives with warm water and a mild detergent ,

rinse well and dry thoroughly .

Blade Sharpening

• Serrated blades cannot be sharpened .

• Blades with no serrations can be sharpened as

needed .

• The frequency will depend on how often the knives are

used and how well they are maintained .

Types of Metal – What is Stainless Steel ?

Choosing the right type of cutlery for what you need it

for can be confusing , Utopia have tried to simplify this by

splitting the ranges into different types of stainless steel

18 / 10 and 18 / 0 . These ranges can be further identified

through the colour coded collections .

Stainless Steel is an iron and chromium alloy containing

more than 11 % chromium . There are three types of

stainless steel used to make cutlery :

18 / 10

This is used for contemporary cutlery except knives ; it

contains 16 - 18 % Chromium and 8 - 10 % Nickel . This is the

only steel that can guarantee against corrosion when

properly cared for .

AISI Code Generic Chrome Nickel Others Subtotal Balance

304 18 / 10 or

18 / 8

16 – 18 % 8 – 10 % 3 % 29 – 33 % Iron

18 / 0

This steel is used for value cutlery e g Parish Economy or

some value options of Contemporary cutlery Due to the

high of chromium it is more resistant than 13 10 but

not as resistant as 18 10

AISI Code Generic Chrome Nickel Others Subtotal Balance

430 18 0 16 18 2 18 20 Iron

13 / 0 or Knife Steel

This steel is used to make knives , as it can be hardened

to create a sharp edge . The quality used is AISI 420 ,

containing 12 - 14 % chromium . This is the least corrosion

resistant form of stainless steel .

AISI Code Generic Chrome Nickel Others Subtotal Balance

420 Knife

Steel

12 – 14 % - 2 14 - 16 % Iron

569