Forks & Knives: Sourcing Flatware

Phase 2. Often next to Kitchenware.

1. Steel Grades (The Secret Code)

  • 18/10 (304 Stainless): Premium. Contains Nickel. Rustproof. Shinier.
  • 18/0 (430 Stainless): Standard. Magnetic. Can rust if left wet. Cheaper.
  • 13/0 (410 Stainless): Cheap. Used for knives (harder) or cafeteria cutlery.

2. Production Hub

  • Jieyang: The undisputed capital of cutlery in China.
  • Strategy: If you deal with a trading company in Guangzhou, they are likely sourcing from Jieyang. Go direct.

3. Polishing Levels

  • Mirror Polish: Perfect reflection. Manual labor intensive.
  • Hand Polish: Good, but slight blur.
  • Tumble Polish: Industrial finish (matte/scratched look). Cheapest.

4. PVD Coating

  • Gold/Rose Gold/Black cutlery is "PVD Coated" (Physical Vapor Deposition).
  • Durability: It is hard but not invincible. Dishwashers can fade it over 5 years.

Summary

Test with a magnet.

  • Stick = 18/0 (Cheaper).
  • No Stick = 18/10 (Premium). This is the quickest way to check quality at the booth.