Stainless steel has been used as a core material in the manufacture of products for many years. We’ve come to expect it as a standard choice for sinks and worktops within kitchens in the commercial sector and have seen its use grow with the trend for more industrial-looking room environments for some time. Today it’s a popular choice in particular for sanitaryware, washrooms and healthcare products, but with its inherent properties, should it be considered for a broader range of product solutions?
What exactly is stainless steel?
Stainless steel is a clean, maintenance-free, contemporary material. It is the generic name for several different alloys of iron used primarily for their high corrosion resistance. The key element is that whatever grade is selected, they all comprise over 10.5% chromium and unlike mild steels, there is, therefore, no need to apply protective coatings or to galvanize. Chromium has a great affinity for oxygen and during the manufacture of the steel, a little of the chromium in the alloy forms a passive chromium-rich oxide layer that forms naturally on the surface of the steel. Although extremely thin, only 1 to 5 nanometres, this protective layer is invisible, inert, tightly adhering and self-renewing. Because it is inert it will not react or influence other materials; its tight adherence means that it clings to the steel and its self renewing property ensures that if damaged the protective film reforms immediately.Fun Quiz Fact!
A British innovation, stainless steel was first discovered by Harry Brearley in August 1913 in Sheffield. It was the result of his work to solve the problem of the inside of rifle barrels being eroded through heat and chemical action of discharge gases. He started experimenting with steels containing chromium because they were known to have a higher melting point than ordinary steels. Brearley found that his new steel strongly resisted chemical attacks. He then exposed samples to vinegar, lemon juice and other food acids and found the same result. This discovery, and the fact that stainless steel edges could be continually sharpened without rusting, led to its first application for knife blades.Can you tell we love stainless steel?
There are more than 60 grades of stainless steel and most of the grades in use today had been created by 1935. Once the grades became established, the focus changed to finding the most economical production methods. All these grades of stainless steel can be divided into five classes, each identified by the alloying elements which affect their microstructure and for which each is named. The two most regularly quoted in household products are Grade 304, which is a ductile material suitable for objects that need to be shaped and Grade 316, the same but a little more corrosion-resistant. Stainless steel may be more expensive than ordinary steel, not just because of the higher alloy cost but because it requires more work to shape and form. It does, however, offer considerably longer service, lower maintenance and high scrap value on decommissioning and recycling. It’s also 100% recyclable and therefore less harmful to the environment than many other materials in common use.This is why you see it used in hospitals
Stainless steel is also a hygienic material, recognised by its use for surgical instruments and medical implants. Its smooth, neutral surface makes it difficult for bacteria to adhere and survive and it is also very easy to clean, so strict standards of hygiene are possible at every stage of the process.
