Rache is correct. Long ago and far away the L was for low carbon SS, sometimes referred to a labrotary grade or food grade as it was used a lot in fabrication of stainless tables and cabinets in restruants and labs. It has somewhat better corrosion resistance. The '4', '8', or '16' designates the amount of alloy in the steel that makes it stainless. There are also some slight differences in strength and flexibility/bendability. For mandrels the differences between the types is so small that you will never notice.
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