A-A-2664 Flatware, Stainless SteelThis commercial item description covers stainless steel graded and ungraded flatware of the pattern commonly known as "Windsor".

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TABLE VIII � Classification of defects (Cont.)

Examine	Defect
Knives	Top of knives not tapered back from the point
Forks	Edge of tines not rounded. Tines not tapered. Inside of tines not finished as specified. All outer edges not rounded and smooth. Handle not as specified i.e., not concave.
Spoons	Edges of bowl and handle not rounded or smooth. Bowl edge split. Spoon handle not concave.
Marking	Missing, incomplete, or illegible. Surface opposite marking is penetrated. Surface opposite marking is uneven.

4.6 Sampling for tests. Type I, item I, style 2 knives shall be tested as specified in 4.7.1. All flatware shall be tested in accordance with 4.7.2. The inspection level for both tests shall be S-2.

4.7 Tests.

4.7.1.� Corrosion tests. Knives shall be tested for corrosion-resistance. Test samples shall be scrubbed with soap and warm water, rinsed in hot water, followed by a dip in ethyl alcohol (95 percent) and dried. Three drops of copper-sulfate solution shall be placed at intervals upon the blade surface of the knife undergoing the test. After the solution has been allowed to remain on the surface for 6 minutes, the solution shall be removed by a cloth saturated in clean water and the surface checked. Inability of the knives to meet the requirements in 3.2.1 shall constitute failure of the test. The copper-sulfate solution shall be made as follows.

Copper-sulfate (CuSO₄� 5 H₂O)	4.0 grams
Sulfuric Acid (H₂SO₄)	10.0 milliliters
Water (H₂O)	90.0 milliliters