Sterling silver is an alloy of silver containing 92.5% pure silver and 7.5% other metals, usually copper. The minimum millesimal fineness is 925.

Fine silver (99.9% pure) is generally too soft for producing large functional objects, and in Sterling the silver is usually alloyed with copper to give strength whilst preserving the ductility of the silver and a high precious metal content. Other metals can replace the copper, usually with the intent to improve various properties of the basic sterling alloy such as reducing casting porosity, eliminating firescale, and increasing resistance to tarnish. These replacement metals include germanium, zinc, platinum as well as a variety of other additives including silicon and boron. A number of alloys claiming firescale and/or tarnish resistance have appeared in recent years sparking heavy competition between the various manufacturers and their different formulations. No one alloy has emerged as an industry leader or standard and ongoing alloy development is a very active area.

Origin of the term
The term "Sterling Silver," in reference to the .925 grade of silver, emerged in England by the 13th century.

The terms "sterling" and "pound sterling", seem to have acquired their meaning over a while, and from several convergent sources. The first mention is that of "sterilensis" in 1078, and by the thirteenth century (the 1200s) the term sterling had appeared. "Sterling" is believed to come from the Old Norman French esterlin (meaning little star) and Old English stiere (strong, firm, immovable).

From about 1840 to somewhere around 1940 in the United States and Europe, sterling silver flatware became de rigueur when setting a proper table. In fact, there was a marked increase in the number of silver companies that emerged during that period.

The height of the silver craze was during the 50-year period from 1870 to 1920. Flatware lines during this period sometimes included up to 100 different types of pieces. In conjunction with this, the dinner went from three courses to sometimes ten or more. There was a soup course, a salad course, a fruit course, a cheese course, an antipasto course, a fish course, the main course and a pastry or dessert course.

Individual eating implements often included forks (dinner fork, place fork, salad fork, pastry fork, shrimp or cocktail fork), spoons (teaspoon, coffee spoon, demitasse spoon, bouillon spoon, gumbo soup spoon, iced tea spoon) and knives (dinner knife, place knife, butter spreader, fruit knife, cheese knife). This was especially true during the Victorian time period, when etiquette dictated that nothing should be touched with one's fingers.

Serving pieces were often elaborately decorated and pierced and embellished with ivory, and could include any or all of the following: carving knife and fork, salad knife and fork, cold meat fork, punch ladle, soup ladle, gravy ladle, casserole serving spoon, berry spoon, lasagna server, macaroni server, asparagus server, cucumber server, tomato server, olive spoon, cheese scoop, fish knife and fork, pastry server, petit four server, cake knife, bon bon spoon, sugar sifter or caster and crumb remover with brush.

Flatware sets were often accompanied by tea services, hot water pots, chocolate pots, trays and salvers, goblets, demitasse cups and saucers, liqueur cups, bouillon cups, egg cups, sterling plates, napkin rings, water and wine pitchers and coasters, candelabra and even elaborate centerpieces.

In fact, the craze with sterling even extended to business (sterling page clips, mechanical pencils, calling card boxes, cigarette cases), to the boudoir (sterling dresser trays, mirrors, hair and suit brushes, pill bottles, manicure sets, shoe horns, perfume bottles, powder bottles, hair clips) and even to children (cups, flatware, rattles, christening sets).

A number of factors converged to make sterling fall out of favor around the time of World War II. The cost of labor rose (sterling pieces were all still mostly man-made, with only the basics being done by machine). Only the wealthy could afford the large number of servants required for fancy dining with ten courses. And changes in aesthetics resulted in people desiring simpler dinnerware that was easier to clean. (The latter was especially important as more became known about disease.)