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