While Stainless Steel is highly resilient to stain and corrosion, even the finest alloys will suffer if corrosive food chemicals are not removed by proper soaking, washing and drying procedures. Careful handling will pre-long the life and lustre of your stainless steel cutlery.
1. Remove all food remnants immediately after use.
2. Pre-Soak in a plastic or stainless steel pan using non-abrasive pre-soak compound
3. Wash in hot water with a non-abrasive cleaning agent.
4. Rinse in water at least 180ºC. A wetting agent or water softener may be required if using water of high mineral content.
5. Dry immediately.
Special Cleaning/Stain Removal
Use a mild abrasive or metal polish to remove discolourations and to revive the finish of your cutlery. Water stains can be removed by rubbing either alcohol or salad oil onto the pieces. To keep the shine on your cutlery use a sponge with white vinegar.
Cutlery is primarily made of stainless steel. However, you will often see it referred as 18/10 (18% chromium and 10% nickel) or 18/8 (18% chromium and 8% nickel). Generally the higher the percentage of nickel the better quality of steel
If you are using a low temperature or chlorine bath-type dishwasher, take great care in following the manufacturers instructions. An over concentration of sodium hypo-chloride (bleach), the active agent of these systems will attack the metal cutlery, improper use or faulty equipment will cause staining or corrosion of even the finest stainless steel.