I'm trying to find SS grades that are food grade approved, rigid enough to hold an edge, and has good machinability. So far, AISI 316L has popped up often, but it is not very good at keeping a sharp edge. Are there any surface treatments that can be used as well?
Hello Daniel, I will recommend INOX 304 series for use in food processing or food transformation equipment. This series is resistant to oxidation (rusting) and stable at high temperature. There are easy to manipulate to different shapes and sizes (maleable) and shinny or appealing for use in Food industries. The grades 18/8 and 18/10 (i.e. chromium to nickel ratio) are of the 304 series. Hope this will help you.
Thanks for your answer, but 304 is not as resistant to pitting corrosion as 316, so I guess that won't be my choice.
As it was written in resources stainless steels in grades 304 and 316 are proportional for this process
Perhaps, this site may help
https://www.bssa.org.uk/faq.php?id=28
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