How the abrasive, tool, and technique help get your project to the finish line
The grinding, sanding, and finishing of food-grade stainless steel must result in surfaces devoid of areas that encourage bacteria growth. The surfaces must be free of lines, grooves, pits, or divots. Additionally, the surfaces must withstand corrosion from the food being handled and the chemicals used to sanitize the equipment. Also note that stainless steel isn’t a single material; many stainless alloys are used in food-oriented applications.