Abstract
Four different types of martensitic stainless steel used for knife blades were examined during the last steps of the manufacturing process (after grinding, after matt polishing and after bright polishing). The corrosion resistance of knives was studied in detergent and brightener solutions at various temperatures and with various concentrations of NaCl, simulating the conditions in dishwashers. Polarization curves show that corrosion resistance decreases with increasing salt concentration (up to 1%) and increasing temperature (up to 70 °C). Detergent solutions are more protective than brightener solutions. No significant differences in corrosion resistance were observed in tests after each of the last three steps of the manufacturing process.
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