CUTLERY

Stainless Steel, though its name suggests otherwise, it is not

completely ‘mark proof’. It is much more resistant to staining

or marking than other metals however contact with certain

substances will s

tart the process that leads to staining and

pitting. Simple measure to reduce this and help maintain the

quality of your cutlery:

Storing:

Never store cutlery where it can become damp, as this can

cause corrosion.

Store out of direct heat, as this can cause the metal to mark.

Never leave cutlery with food on as many corrosive substances

are found in food, such as acids, like vinegar and lemon juice,

mineral salts found in tap water, fats and meat juices.

Other corrosive substances are bleach and harsh detergents,

so ensure your cutlery is not left to soak.

Washing:

Utopia’s products are specially designed to withstand the

rigours of the Foodservice and Hospitality trade, including

automatic dishwashing found widely in most businesses. To

ensure the quality level of the product it is important to take

note of the following:

When pre-rinsing cutlery ensure all food debris is removed

before being washed.

Follow the manufacturer’s instructions, particularly in relation

to adding dishwasher salt as excess salt can cause corrosion.

Always wash cutlery immediately, never leaving it with food

debris present.

It is advisable to place cutlery vertically into dishwashers with

the head up; and not too tightly packed together, this assists

the water f low at the end of the cycle.

Remove cutlery immediately after washing/dry cycle is

f inished and wipe over with a dry towel. If the cutlery is

left to cool in the dishwasher, trace mineral salts and the

dishwasher salt residue will settle on the cutlery in the moist

atmosphere and start the pitting and staining process.

Never mix stainless steel and silver plated cutlery in the same

basket of the dishwasher the chemical reaction between

detergent and steel can cause the silver plate to mark

Do not use the rinse and hold cycle on dishwashers with

cutlery this will leave the cutlery to soak in water which can

be damaging

Wood handled cutlery is not suitable for cleaning in a

dishwasher

For PVD coated cutlery such as Gold extra care should be

taken when washing

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 identif ied

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

C a r e A d v i c e & I n f o r m a t i o n

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