What differences will I find between 18/10, 18/8, and 18/0? Why are some stainless flatware patterns more expensive than others?

We're glad you asked! There are several reasons why some cost more than others:

You can find more information on our web, so please take a look.

1. Finish - edges, tines, roundness
2. Knife construction, handle construction
3. Polish, and alloy quality
4. Design
5. Individual item availability

Reason #1 - Finish

The care taken during the final steps of manufacturing is one of the top determinations of why some patterns cost more.

Edges - In lower-priced patterns, a machine will typically stamp out a squared edge that is usually quick-polished to prevent very sharp edges. You may still have a sharp edge on the handle, but it's only sharp enough to be uncomfortable. The Silver Superstore does not sell patterns that have a rough edge like this.

Tines - Higher-priced patterns will have more care given to polishing the fork tines. While it's very subtle and subconscious, your lips and tongue will feel the slight roughness. When you eat with a pattern that has well-polished tines, it feels smooth all the way through. These patterns typically sell for $30 or more per place setting.

Roundness - Higher quality patterns can feature more rounded handles, and some will even be completely round.

Reason #2 - Knife construction

There are three main methods for constructing a knife. The first method involves stamping a single piece of metal into the shape of a knife. The "blade" area is generally made a bit thinner, and is almost always serrated. This is the least expensive method for constructing a knife, and its cutting performance is poor to fair, depending on the manufacturer.

The second method is to use the "drop forge" technique, where molten steel is poured into a mold, and is fashioned into the shape of a knife. Again, the "blade" area is made thinner than the handle, and is also usually serrated. Most manufacturers who use this technique will spend a little more time on the blade finishing, and its performance is fair to moderate.

The third method is to use a hollow knife handle, insert a high-quality carbon-steel cutting blade, then sealing the two together. These knives are called "hollow handle" knives. With this technique, the manufacturer can offer a variety of different quality knife blades. Many of these blades are serrated, but in the higher quality of patterns they are not, due to their already superior cutting edge. The performance of this type of knife is moderate to excellent.

High-carbon blades are used in better kitchen knives, due to their superior performance. The only downside is that high-carbon blades are less stain-resistant than the other flatware pieces. Flatware manufacturers are always working to create a good balance of dishwasher resistance and superior cutting performance.

Reason #3 - Alloy Quality and Polishing Stages

When shopping for stainless flatware, you will often see the numbers "18/8" or "18/10" or "18/0", or even "13% Chrome". These numbers are often very confusing, so let's look at the details behind these numbers. All of these numbers refer to the percentages of Chromium and Nickel found in the stainless steel alloy. They do not refer to the weight of the flatware.

Chromium gives a flatware pattern its rust-resistant qualities. It is the best available in consumer stainless steel flatware patterns. The presence of Nickel gives a flatware pattern a superior shine, which is intended to mimic new silver flatware. Nickel is very expensive, and is a major contributor to the price of flatware.

So, here's what the numbers mean:

• 18/10 flatware - 18% Chromium, 10% Nickel
• 18/8 flatware - 18% Chromium, 8% Nickel
• 18/0 flatware - 18% Chromium, no Nickel
• 13/0 flatware - 13% Chromium, no Nickel

Which one is better? Well, if you want flatware with a high polish finish and superior rust resistant qualities, pick a flatware that is 18/8 or 18/10. If you are opening a restaurant, and want to keep your costs down, as well as being able to wash it several times a day in the dishwasher, pick a 13/0 or 18/0 flatware pattern with a cheap, flat handle knife.

One more thing, the difference between 18/8 and 18/10 is non-existent. It's a little deceiving on the part of the manufacturers who are listing their products as 18/10. The steel manufacturers who create sheets of stainless steel for the flatware makers don't use those numbers. They sell what is called Grade 304, which contains at least 18% Chromium, and a range between 8% and 10% Nickel. Most of them fall around 8.3%.

By contrast, a company that makes 18/10 pots and pans purchases a stainless steel called Grade 305, which contains a minimum of 10% Nickel. This is required, because pots and pans are shaped in such a way that the 10% is an absolute necessity. Grade 305 is almost never used by flatware manufacturers, since it is way too expensive to be profitable.

This may be way more information than you need, but it's provided so that you don't dismiss a pattern simply because it says 18/8 instead of 18/10. It's just a marketing thing, so don't be fooled!

Reason #4 - Design

While all forks, knives, and spoons basically share the same characteristics, there are subtle differences in silverware designs that have a big impact on how it feels in the hand, how well the weight is distributed, and how it rests on the table. The Silver Superstore offers over 70 patterns with Plain handle designs, but the price range varies from $8.95 to $79.95 per place setting. There aren't complex designs, but all of the characteristics listed above contribute to the price differences.

Reason #5 - Individual Piece Availability

In the past few years, the "boxed set" of silverware has become very popular in retail stores (we offer many of them as well). The advantages of buying a complete set like this are obvious, since you simply purchase one complete set for 12 people, usually for $50 to $100, and your shopping is done. We offer these same complete sets at a discount, and many people are very happy with them. There are a few drawbacks to the boxed set:

• Here today, gone tomorrow - Many retailers and warehouse clubs will change their patterns once or twice per year. If you need to add to your set later on, you're not likely to ever see it again.
• No individual pieces - We hear from many people every day that their spouse or children are taking forks to work, and don't bring them back. Or sometimes the small spoons will follow the paper plates into the garbage during a birthday party. If your pattern was a boxed set, you may be out of luck when it comes to getting replacement pieces.
• Lower quality - Manufacturers are under pressure from big retailers to give them flatware patterns that they can offer at the magic retail prices of $49.95, $99.95, or $149.95. To keep them happy, the quality of sets at these prices gradually slips each year. In these prices ranges, you will generally not get a hollow handle knife, and the weights of the patterns are lessened.

Of course, you can always just purchase a new boxed set whenever you lose a significant number of pieces. Shaking up the silverware design on your tabletop every couple of years isn't such a bad thing!

Why would I want to pay for better silverware?

Overall, you truly do get what you pay for. Now, whether those qualities are worth it to you is the question to ask. We can tell you that nearly every staff member at the Silver Superstore has upgraded their flatware patterns since they started working here. There really is a difference worth paying for, especially since the durability of good stainless steel flatware will last you a lifetime.

You will get efficient and thoughtful service from Qingzhan.

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For years, when it came to setting an elegant dining table, sterling silver or silver-plated flatware was all that was used. Most people get their fine dining utensils at the time of marriage, or through an inheritance from a loved one. All those sterling or silver-plated pieces can be / are quite beautiful, but beside being expensive, you have to periodically clean them, as they have a tendency to tarnish.

When we were kids, my mother used her set of Rogers silver-plate flatware for eight, that was a wedding gift. It came out of its felt lined mahogany box 3 times a year, right before dining. All the knives, forks and spoons had to be polished because while not in use they had all blackened. I remember, after a certain age, taking the silver polish and a cloth and running over it, so the Rogers would be gleaming at dinner time.

Years late, when I had started hosting dinners for family and friends, the idea of getting a proper set of flatware was a must. Being a busy person, and not wanting the maintenance of cleaning flatware to serve 12, instead of looking at silver-plate or sterling silver (and sterling now costs a fortune), I looked into high quality polished stainless steel.

Before making any kind of purchase I made the rounds; I looked through many stores that sold tableware products in my area (the Capital District of Albany, NY) and also venturing down to New York City to see what they had to offer.

I am a person who likes to self-educate, so I asked a lot of questions, the same questions over and over, everywhere I went, to see if different people gave me the same, or different responses. If I find a similarity of answers, I’m more prone to believe what they are saying.

I looked at flatware in all price points from the medium to extremely high. What I had found was that in both the medium and high-end stores, when it pertained to polished stainless steel cutlery, both were offering flatware called 18/10.

The numbers 18/10 refer to the amount of Chromium (first number) and Nickel (second number) used in the metal that makes up that piece of flatware. Chromium is a hard metallic substance that increases product hardness and durability, provides brilliant luster and ease of maintenance. Nickel is a silvery metallic element that resists corrosion.

Stainless steel flatware comes in three numeric categories: 18/10, 18/8 and 18-0. 18/10 has the most shine and durability, whereas 18/0 has the least shine, zero nickel content, has an inexpensive price point and is subject to staining.

When buying flatware, don’t order it on-line, from catalogs, or through home shopping on TV unless you know its exact name and have looked at, and handled it in true life.

Flatware comes in two sizes: Standard and European model sizes. European flatware is generally bigger and heavier than standard silverware.

When buying flatware, you want to pick it up to see if it is balanced and feels comfortable in your hand. Look for it to be evenly weighted from one end to another. You don’t want a spoon with a heavy bowl, but a light shaft. Secondly think about how its handle feels in your hand. Pretend to bring it up to your mouth to eat with it. By doing that, you will see how it feels as you maneuver it through space. Sometimes a very modern simple styled piece might have a handle/shaft that looks stylish in a picture, but is awkward to eat with. On the flip side, a very wide or decorative handle might not be comfortable holding for long periods. If you are buying thin handled flatware, make sure it is at least thick enough so as not to poke through the bottom of the cutlery basket in your dishwasher. When looking at knives, make sure there is a good edge on them for cutting through any texture of meat. Also, run your fingers over the handle and eating part of the flatware to feel for smoothness.

When picking a pattern for flatware, sometimes less is more. Look for flatware that is not overly sculptural / decorative, because it will be competing with your dishes, table-cloth, table runner, napkins and table top decorations. Even the grandest of flatware silhouettes come in a pattern that is toned down somewhat.

18/10 stainless steel flatware can tarnish a bit. Most often it happens when a person uses a dish washing soap that has lemon as part of its base. The citric acid of the lemon affects the stainless steel. If you see the brilliance going a bit, touch up your flatware with a good quality stainless steel polish made for flatware, and look for a non-lemon dish washing soap or dish washer liquid.

Good quality, as well as everyday eating utensils should be stored in drawers with some kind of divider in them. Stack like sized forks and spoons one on top of another, and try to place knives so their blades don’t bump / rub up against each other, which could cause scratching.

So there you have it, my recommendation for buying flatware that is both stylish, sturdy and easy to maintain. The 18/10 flatware I purchased more than 15 years ago is still looking great, and I love it. Over the years I’ve read things about how products and quality of construction changes so shop carefully. All I have to say now is Bon Appetit Friends and enjoy your new flatware.

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