What is stainless steel?
Stainless steel is a metal alloy containing iron (Fe), chromium (Cr) (10.5% +), carbon (C) (increased hardness and strength), nickel (Ni), molybdenum (Mo), titanium (Ti) (structure stabilization, corrosion resistance), etc.
Stainless steel has a self - repairing function. If the surface of the stainless steel is scratched, the chromium (Cr) is automatically rebuilt and repaired, a process called "passivation".
Stainless steel is more resistant to corrosion, but not completely resistant to corrosion. It depends on the type and grade of aluminum alloy. Our most common cutlery is food grade 304 stainless steel (subdivided into 18-8 and 18-10, which can be considered no difference in daily use), containing 70% iron, 18%-20% chromium, 8%-10% nickel, 2% manganese, 0.75 silicon, etc.
Stainless steels of grades 316 and 317 contain 10%-15% nickel (higher than 304) and molybdenum (Mo), which can resist corrosion in extreme cases such as chlorine from the bleach. Some business claim that they use 316 stainless steel is better than 304, although it is more corrosion-resistant, our daily use will not be subjected to extreme corrosion environment, so 316 is used for special needs and special purposes (such as medical devices) stainless steel.
We think buys 304 stainless steel is enough for daily use, the businessman preaches 316 stainless steel cutlery is better, a pure gimmick. Low-quality stainless steel contains more manganese (Mn) to replace nickel, but we should not be hasty speculation will lead to excessive manganese and poisoning.