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  2. SAE 304 stainless steel - Wikipedia

    en.wikipedia.org/wiki/SAE_304_stainless_steel

    A2 stainless steel outside the US, in accordance with ISO 3506 for fasteners. [4] 18/8 and 18/10 stainless steel (also written 18-8 and 18-10) in the commercial tableware and fastener industries. SUS304 the Japanese JIS G4303 equivalent grade. 1.4301, the EN 10088 equivalent. [5] 06Cr19Ni10 and ISC S30408, the equivalent in Chinese GB/T 20878 ...

  3. Sink - Wikipedia

    en.wikipedia.org/wiki/Sink

    A vessel sink is a free-standing sink, generally finished and decorated on all sides, that sits directly on the surface of the furniture on which it is mounted. These sinks have become increasingly popular with bathroom designers because of the large range of materials, styles, and finishes that can be shown to good advantage.

  4. 17-4 stainless steel - Wikipedia

    en.wikipedia.org/wiki/17-4_stainless_steel

    SAE Type 630 stainless steel (more commonly known as 17-4 PH, or simply 17-4; also known as UNS S17400) is a grade of martensitic precipitation hardened stainless steel. It contains approximately 15–17.5% chromium and 3–5% nickel, as well as 3–5% copper. [1] The name comes from the chemical makeup which is approximately 17% chromium and 4 ...

  5. Countertop - Wikipedia

    en.wikipedia.org/wiki/Countertop

    Especially for under-mount sinks, silicone-based sealants are typically used to assure a waterproof joint between the sink and the countertop material. The advantage of an "under-mount" sink is that it gives a contemporary look to the kitchen but the disadvantages are extra cost in both the sink and the counter top.

  6. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...

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