The actual theme is study of immunity corrosion - proof steels used in food industry against corrosive environment of washing agents. The experimental work samples were used with two types of surface of the blade. Experimental part is focused on corrosion resistence where firstly corrosion test in water bath was implemented and subsequently the knives were washed in the dishwasher. Two distinct kinds of detergents were used for this test and as apart of the research water bath pH value was also measured. Subsequently a corrosion test according to the norm intended for cutlery testing was performed. In conclusion we can determine stainless steel suitable for use in manufacturing cutlery.