FAQs
No, stainless steel has many types. Each property depends on the amount of chromium and nickel mixed in stainless steel.
To be suitable for use, such as low-strength stainless steel, it can be molded. Stainless steel with a lot of hardness is also made to make all stainless steel knives that are resistant to corrosion. However, there are some types that are exceptionally good at resisting corrosion.
Under use conditions that lack cleaning or have problems with production during processing and welding, stainless steel may be rusty.
Foods generally do not react with stainless steel unless the food is salty, such as fish juice or high-concentration vinegar, which reduces the corrosion resistance of stainless steel.
The concentration of Tartaric, Acetic, Tannic, Lactic and Citric acids in fruit juice or wine does not cause grade 304 or 316 stainless steel to corrode. However, grade 304 can only resist corrosion if completely immersed in a solution containing So2 less than 700 ppm, where So2 in liquid is in a vaporized state.
Use a 308 or 309 grade bonding wire.