BS 5577:1999

Committees responsible
      Foreword
1 Scope
2 Normative references
3 Definitions
4 Materials and their applications
5 Construction
6 Silver-plated cutlery
7 Performance requirements
8 Marking and labelling
Annex A (informative) Types of material
Annex B (normative) Methods of test
Annex C (normative) Detergent for the determination of
                    resistance to environmental stress
                    cracking
Annex D (normative) Selection and care of cutlery
Bibliography
Figure 1 - Strength test for a spoon
Figure B.1 - Apparatus for corrosion test
Figure B.2 - Strength test apparatus for knives and carving
             forks
Figure B.3 - Determination of the angle of permanent
             deformation
Table 1 - Steels for table cutlery
Table 2 - Average thickness of classes of silver coating
Table A.1 - Materials

Gives material and performance criteria for cutlery with non-metallic handles. Requirements are given for stainless-steel and silver-plated nickel-silver or silver-plated stainless steel cutlery. Cutlery made from aluminium, precious metal, non-stainless steel, plastics, or which are gold- or chromium- plated are not included. Composition limits are defined for non- ferrous metals and steels for cutlery. Requirements are given for non-metal handles made from common, but not exotic materials, eg. mother-of-pearl or ivory, as well as cutlery that may be used in dishwashers. With regards to silver-plated cutlery, three minimum thicknesses are defined, first, second and third class.

This British Standard specifies material and performance requirements for cutlery with non-metallic handles intended for use at the dining table. It includes knives, forks, spoons, carving sets, ladles and other serving pieces.

Requirements are specified for stainless steel cutlery and silver-plated nickel-silver or silver-plated stainless steel cutlery. This standard does not cover cutlery wholly made of precious metals, aluminium, non-stainless steel or that made entirely of plastics, nor does it cover gold-plated or chromium-plated cutlery except for chromium-plated sharpening steels. However, cutlery incorporating sterling silver caps and ferrules or unplated nickel-silver rivets and caps are within the scope of this standard.

Composition limits are specified for steels and non-ferrous metals for cutlery.

Requirements are specified for non-metal handles made from the more commonly used materials (see 4.2.4), but not those made from exotic materials such as ivory or mother-of-pearl. The standard includes requirements for cutlery with non-metal handles for use in a dishwashing machine.

In the case of silver-plated cutlery, three minimum average thicknesses are specified, first, second and third class, with decreasing thickness of the silver deposit.