Stainless steel

Stainless steel

Many types of stainless steel have been developed to resist different corrosive environments and working conditions ensuring that work is safe, products last longer and our food for example is hygienic. 

These stainless steel grades normally have a minimum content of 10.5% chromium. Chromium makes the steel 'stainless' - this means improved corrosion resistance. Various milling and processing conditions influence the surface and mechanical properties.

 

Besides chromium, typical alloying elements are molybdenum, nickel and nitrogen. These elements, most of them traded on the London Metal Exchange, influence the price of the different alloys. Nickel is mostly alloyed to improve the formability and ductility of stainless steel, molybdenum influences its tensile strength and durability. Alloying these elements brings out different crystal structures, giving different properties in machining, forming, welding etc. 

 

Below please find a description of some of the most commonly used stainless steel grades and standards.