18/10 vs 18/0 Stainless Steel Cutlery: Which Grade to Specify

Turn over a fork in almost any hotel or restaurant and you will find a number stamped on the back: 18/10, 18/0, sometimes 13/0. Those figures are not a quality score. They describe the chemistry of the steel, and that chemistry decides how the piece resists corrosion, how it holds a polish, and how it will look after five years of service.

What the numbers mean

The first number is the percentage of chromium in the steel. The second is the percentage of nickel. So 18/10 stainless steel contains 18% chromium and 10% nickel.

Chromium is what makes stainless steel stainless. It reacts with oxygen to form a thin passive layer across the surface that reforms itself whenever the metal is scratched. Nickel changes the crystal structure of the steel, adding corrosion resistance, a warmer tone, and the depth of shine that separates premium cutlery from budget cutlery.

18/10 stainless steel

18% chromium, 10% nickel. This is the specification used across the Elia cutlery collection, in either a mirror or a satin finish. The nickel content gives the highest resistance to pitting and staining, a noticeably brighter and warmer polish, and the ability to be finished to a very fine standard.

Choose 18/10 for restaurants, hotels, banqueting and any front-of-house setting where the cutlery is part of the impression the table makes.

18/0 stainless steel

18% chromium, no nickel. Still highly corrosion resistant thanks to the chromium, but without the warmth and depth of finish that nickel brings. It is also magnetic, which matters if you sort cutlery magnetically or use magnetic waste separation in the wash-up.

Nickel is the expensive element in stainless steel, so 18/0 costs less. It is a sound choice for high-volume, high-loss environments: staff canteens, stadiums, education and healthcare catering, and back-of-house service.

13/0 stainless steel

13% chromium, no nickel. Traditionally used for knife blades, because the higher carbon content that comes with it takes and holds a sharper cutting edge. The trade-off is that it corrodes more readily, which is why knives need more care in the wash-up than forks and spoons.

Mirror or satin?

Finish is a separate decision from grade. A mirror finish reflects light and reads as formal and classical. A satin finish diffuses it, reads as contemporary, and is more forgiving of the fine scratching that any cutlery picks up in service. Both are available across the Elia ranges, and many ranges offer accessory items so you can keep one look consistent across the whole table.

Getting the most life out of whichever grade you choose

Wash promptly. Prolonged contact with salt, vinegar, egg, acidic fruit or the mineral salts in hard water causes pitting and staining.
Use a liquid or cream detergent, never a powder.
Never use a rinse-and-hold cycle. Cutlery left in a damp atmosphere stains.
Do not mix silver-plated and stainless steel items in the same cycle.
Remove and hand-dry with a soft cloth as soon as the cycle finishes.
Load knives blade-down, and give them extra attention in the wash-up.
Never use wire wool or abrasive cleaners.

Our full product care of use guidance covers cutlery, chinaware, glassware and beverageware in more detail.

So which should you specify?

If the cutlery is seen by your guests and you want it to still look right in five years, specify 18/10. If it is going into a high-turnover setting where loss and replacement are the larger cost, 18/0 will serve you well. Most operators end up running both: 18/10 in the restaurant, 18/0 in the staff canteen.

Browse the full Elia cutlery collection, one of the most extensive in the UK, or contact our sales office for details of your nearest stockist.