Stainless steel surface coatings has also influenced its use in commercial kitchens and food processing plants. Stainless steels do not suffer uniform corrosion, like carbon steel, when exposed to wet environments. Unprotected carbon steel rusts readily when exposed to the combination of air and moisture. The resulting iron oxide surface layer (the rust) is porous and fragile. Since iron oxide occupies a larger volume than the original steel this layer expands and tends to flake and fall away exposing the underlying steel to further attack. In comparison, stainless steels contain sufficient chromium to undergo passivation, spontaneously forming a microscopically thin inert surface
Martensitic stainless steel and internal clamps). Untempered martensite is low in toughness and therefore brittle. The characteristic body-centered tetragonal martensite microstructure was first observed by German microscopist Adolf Martens around 1890. In 1912, Elwood Haynes applied for a U.S. patent on a martensitic stainless steel alloy. This patent was not granted until 1919. Martensitic stainless steel can be nondestructively tested using the magnetic particle inspection method, unlike austenitic stainless steel. Also in 1912, Harry Brearley of the Brown-Firth research laboratory in Sheffield, England, while seeking a corrosion-resistant alloy for gun barrels, discovered and subsequently industrialized a martensitic stainless steel alloy. The discovery was