Product care
Stainless Steel Cutlery
- Rinse or wash stainless steel cutlery after use – prolonged contact with salt, vinegar,
egg, tomato sauce, acidic fruits, detergents or some of the mineral salts in tap
water can cause pitting and staining.
- Take extra care with knives. The blades have a higher carbon content, which create
a sharper cutting edge but are also more prone to corrosion.
- Don’t leave stainless steel cutlery to soak or store it in damp conditions, as this
may cause staining and require polishing.
Silver Plated Cutlery
- NOT recommended to be washed in a dishwasher.
- Wash separately from stainless steel – any contact while wet can result in a chemical
reaction that can damage the silver.
- Restore the shine with a soft dry cloth, and store in an anti-tarnish roll or canteen.
- Specialist polishes are available to restore shine.
- Silver dip is not recommended as this erodes silver and can damage the stainless
steel.
Dishwasher
- Remove and hand-dry the cutlery as soon as the wash cycle has finished (prolonged
contact with water and moisture results in premature corrosion).
- Load knives with blades pointing downwards for safety.
- Avoid using a rinse-and-hold cycle. Cutlery left in a damp atmosphere can become stained or damaged.
- Please note that the wash cycles and type of detergents used may reflect the level or corrosion of the cutlery.
Hand Washing
- Use washing up liquid, not powder.
- Don’t use wire wool or abrasive cleaners
- Don’t leave cutlery to soak.
