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What to Look for in Flatware That Will Last

By Nadine Cheung Posted 8:30PM 02/22/13 Savings Experiment |



All flatware isn't made the same, and while many sets are affordable, they may not last very long. Before you splurge on new forks and knives, find out what you should be looking for to ensure they stay shiny and like new.

When it comes to stainless steel flatware, it's all about the numbers. You'll see sets listed as 18/0 and 18/10 stainless steel, which represent the percentages of chromium and nickel content. So, if a set is listed as 18/10, that means it's made of 18 percent chromium and 10 percent nickel content. If the product is listed as 18/0, it's made of 18 percent chromium with zero nickel matter.

What difference does this make? Well, according to Food Service Warehouse, "chromium is a hard metallic substance that helps increase product hardness" and "nickel is defined as a silvery metallic element that helps resist corrosion."

In other words, since 18/0 flatware has no nickel content, it won't keep it's shine over the years and may be subject to stains. Meanwhile, 18/10 is will stay shiny and rust-resistant. Of course, 18/10 stainless steel sets are more expensive, but if it means you won't have to replace your flatware any time soon, you'll be saving more money in the long run.

Another tip: Think twice before you buy a new set of forks and knives online. Many deal sites offer intriguing prices on seemingly good flatware sets, but often don't disclose their chromium and nickel percentages. If the deal seems too good to be true, it probably is.

So, the next time you're shopping for new utensils, keep the 18/10 number in mind. Pick a set you love and you'll have them for what seems like forever.
Tagged: buying flatware, flatware, flatware that stays shiny, flatwarethatstaysshiny, for the home, how to buy silverware, nickel silverware, Savings Experiment, SavingsExperiment, shopping, silverware

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debdancer

great article

March 08 2013 at 2:42 PM Report abuse rate up rate down Reply
debdancer

great article

March 08 2013 at 2:41 PM Report abuse rate up rate down Reply
rcpollock1

buy sterling. it lasts and is very tasteful.

March 07 2013 at 1:12 PM Report abuse -1 rate up rate down Reply
empirefuel

It's expensive but for knifes that last a lifetime and are worth every penny but CUTCO. I bought the complete knife set 26-years ago. Best knives ive ever owned!!!!! www.cutco.com

February 26 2013 at 5:35 PM Report abuse +2 rate up rate down Reply
ajax

If you don't have a spare $300 ust get the $18 Henckel 7" or 8" chef's knife at Bed Bath and Beyond with the grooves in it that stops veggies from sticking to the knIfe. It will say Fine Edge Pro Stainless Steel on it. It will hold an edge if you don't put it in the dishwasher and just wipe it off on your greasy pantleg like the chefs do.

Make sure you own a fine sharpening stone and the honing tool you see the chefs use all the time.

Always us a cutting board. duh

February 26 2013 at 5:18 PM Report abuse rate up rate down Reply
Richard

I think most of the people commenting missed what the article was about. It is about the silver ware you use to eat with not prep food with. I agree a good sharp knife of carbon steel is best for cutting and prepping. Flat ware is entirely different you want it to shine when you have a table setting

February 26 2013 at 5:03 PM Report abuse +1 rate up rate down Reply
joe

hmmmm, I would never buy a kitchen knife based on the 18/10 or 18/0....Why don't you look into what steel your actually getting, like ats-34 or cpm 154 or 440c etc... Btw Stainless steel will rust if you dont take care of it, maybe not as quick as carbon steel, but if you take care of your knives, what is the point of stainless. Most people don't know how to sharpen a knife anyway or take care of one. The people reading this that are into knives, don't care, and the people who care, know nothing about knives, kind of like you...

February 26 2013 at 4:49 PM Report abuse -2 rate up rate down Reply
monsieurboo

I'll stick with carbon steel, thanks. Easier to get really SHARP. Is a knife for looking at ... or cutting things?

February 26 2013 at 4:38 PM Report abuse rate up rate down Reply
mskiba2

This person is an moron and needs to clean his fingernails before preping food

February 26 2013 at 4:03 PM Report abuse rate up rate down Reply
Mitch

I'm going to select: ceramic - very hard and lasts.... essentially forever. It will NEVER rust or corrode. And also holds an edge for a long time. Just be sure you have a diamond hone. And don't drop it on a concrete floor or try to use it as a pry bar.

February 26 2013 at 3:35 PM Report abuse -1 rate up rate down Reply

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