Stainless steel cutlery grades: 18/10 or 18/0?
Understand 18/10, 18/0 and 13/0 stainless steel cutlery, why knife blades stain, and how to choose and wash restaurant cutlery for lasting service.
In short
The numbers describe the steel: 18/10 contains 18% chromium and 10% nickel, offering the highest corrosion resistance and shine; 18/0 contains 18% chromium and no nickel, making it cheaper, magnetic and slightly less resistant. Knife blades usually use harder 13/0 steel or similar to hold an edge, but stain more easily. For restaurants, 18/10 is the longer-lasting choice; 18/0 suits canteens and lower-cost service.
The 18/10 or 18/0 mark on cutlery describes its steel composition. It helps you judge durability, shine and cost when choosing a restaurant service.
What the numbers mean
| Grade | Composition | Characteristics | Typical use |
|---|---|---|---|
| 18/10 | 18% chromium, 10% nickel | Highest corrosion resistance, high shine, non-magnetic | Restaurants, hotels, quality service |
| 18/8 | 18% chromium, 8% nickel | Practically equivalent to 18/10 | As above |
| 18/0 | 18% chromium, no nickel | Cheaper, magnetic, slightly less resistant | Canteens, catering, lower-cost service |
| 13/0 | 13% chromium, no nickel | Harder, holds an edge, stains more easily | Knife blades |
Chromium makes steel stainless; nickel improves corrosion resistance and shine. This is why 18/10 retains its appearance longer, even after thousands of washes.
The magnet test
18/0 steel is magnetic; 18/10 is not, or only very slightly. Place a magnet against the handle for a quick indication of the grade.
Why knife blades stain
Even in an 18/10 service, knife blades almost always use a different, harder steel, often 13/0 or similar. This preserves the cutting edge and serrations, but reduces corrosion resistance. Stains appear when cutlery:
- stays damp for a long time after washing;
- is left soaking with salty or acidic residues such as lemon, vinegar or tomato;
- is exposed to aggressive or incorrectly dosed detergents;
- is washed with silver-plated cutlery, causing a reaction between different metals.
Washing cutlery
- Pre-rinse promptly, without prolonged soaking.
- Use cutlery baskets, handles down, mixing forks, knives and spoons so they do not nest together.
- Dose rinse aid correctly to reduce water marks.
- Dry immediately after the cycle: drops left to dry leave marks.
- Avoid scouring pads and abrasive detergents, especially on satin and coloured finishes.
Finishes
- Polished: the classic option; shows scratches and fingerprints more readily.
- Satin: hides scratches better and has a contemporary appearance.
- Hammered or textured: distinctive and suited to rustic styles.
- Coloured PVD, including gold, black, copper and champagne: a thin, highly durable coating. Follow the manufacturer's washing guidance carefully.
- Silver-plated: elegant, but needs maintenance and separate washing from stainless steel.
Weight and thickness
Thicker, heavier cutlery feels higher quality and resists bending. Light cutlery costs less but suggests a more economical service. For a mid-range restaurant, 2,5–3 mm is a useful thickness guide for forks and spoons.
Which grade to choose
- Restaurants and hotels: 18/10, with a finish that complements the plates.
- Canteens, catering and events: 18/0 for cost and volume.
- Guests with nickel allergies: keep some 18/0 place settings available.
For quantities per cover, see restaurant tableware quantities.
Find the products
The items mentioned in this guide, in the Misee catalogue.
Frequently asked questions
What is the difference between 18/10 and 18/0 cutlery?
18/10 contains 10% nickel, increasing corrosion resistance and shine. 18/0 contains no nickel: it costs less, is magnetic and is slightly less resistant to staining and rust.
Why do knives rust when forks do not?
Knife blades use harder steel, often 13/0, to hold an edge. This is less corrosion-resistant. Prolonged dampness, soaking in salty water or aggressive detergents can cause stains.
Is 18/0 cutlery suitable for guests with a nickel allergy?
Yes. 18/0 steel contains no nickel and is the indicated choice for guests with this allergy.
Can coloured PVD cutlery go in a dishwasher?
Usually yes: PVD coating is durable. Avoid abrasive detergents and scouring pads, and follow the manufacturer’s detergent guidance.
Need advice on your supplies?
Our customer service helps you choose sizes, quantities and materials for your venue.