Basic identification method of stainless steel

Stainless steel can be developed into different types of stainless steel products according to the added chromium, nickel, manganese, titanium and other components. Most consumers now have the basic knowledge of purchasing stainless steel products. Before buying, look at the product label and recognize the material of the product. However, stainless steel tableware is various, and each model has different functions. Are you still unsure of which model to use? Peace of mind?

Some stainless steel products on the market are marked with "high-grade stainless steel" or "super-grade stainless steel", which must not be purchased! Because the steel type is not specified, it is likely that the 200 series stainless steel utensils with high manganese content may dissolve when exposed to acid or heat, so the news that stainless steel utensils contain too much manganese has only been reported before. Excessive manganese may affect the human central nervous system, which, in addition to affecting learning and behavior, may also lead to Parkinson's-like symptoms.
Today, I will briefly explain the types of stainless steel commonly used in daily life. After reading this basic introduction, you will have a ruler in your heart to buy stainless steel products!

About 304 and 316304 stainless steel

Food grade stainless steel widely used in the manufacture of tableware, the composition is 18/8 (18% chromium + 8% nickel), the manganese content is less than 2%, and it has the characteristics of acid and alkali resistance. Common products such as tableware, furniture, railings, medical equipment.

316 stainless steel

After 304, 316 is the second widely used steel. Because of the addition of molybdenum to its composition, it has better corrosion resistance and acid and alkali resistance. It is usually used in medical equipment or salt water environments.

The new stainless steel "304L antibacterial stainless steel"

Are you curious what kind of steel is VIIDA's "304L antibacterial stainless steel"? 304L has roughly the same characteristics as 304, but the addition of "L" means that the carbon content is lower, so it is more resistant to corrosion. "304L antibacterial stainless steel" is non-toxic, acid and alkali resistant, and highly antibacterial. It has been proved by experiments that the antibacterial rate of Staphylococcus aureus and Escherichia coli is over 99%. In addition, antibacterial metal elements are added in the process of steel making and evenly distributed in the whole steel, so compared with ordinary 304 stainless steel, it has more antibacterial functions, and there is no need to worry about the surface peeling problems such as cleaning and scraping. Reduce the antibacterial effect , compared to other coating-type antibacterial methods "304L antibacterial stainless steel" is more durable and safe.

Knife Expert – 420 Stainless Steel

420 type stainless steel, although the corrosion resistance is not as good as the 300 series, it is not suitable for use in severely corrosive environments, but because the general daily environment is not a severely corrosive environment, and because 420 has high carbon content and high hardness, so Often used in the manufacture of surgical instruments, knives and other products, VIIDA's Glow stainless steel food scissors are specially made of 420 high-hardness stainless steel made in Japan.