Cutlery Care Guide

Although its name suggests otherwise, stainless steel is not completely ‘mark proof’. It is designed to be more resistant to marking or staining than other metals, but contact with certain substances will start the process that leads to staining and pitting.

There are a number of common corrosive substances that will damage cutlery if care is not taken to prevent it; salt, acids such as vinegar and lemon juice, mineral salts which are present in tap water, bleach, harsh detergents, fats and meat juices. Direct heat can also mark metal.

Never use silver polish on stainless steel as this will damage it. If you follow these simple recommendations you can keep your cutlery in the best possible condition to give many years of beauty in use.

Dishwasher use

Follow your dishwasher manufacturer’s advice on detergent use, and keep the salt and rinse aid compartments topped up. Ensure that dry detergent does not come into contact with cutlery. For safety reasons, load knives with the blades pointing down. Mixing the spoons, knives and forks within the cutlery basket will maximise the exposure of the cutlery to the detergent solution. Remove cutlery from the machine as quickly as possible after cycle completion. Dry with a soft cloth before putting away (If you leave to air-dry, watermarks can form on the metal surface). If water marks do occur, they can be polished off with a proprietary stainless steel cleaner.


It is recommend that you hand wash your cutlery to keep it looking its best. However, it’s worth noting a few do’s and don’ts:

♦ Do wash your cutlery as soon as possible after you have finished using it. The salts and acids present in food will start the staining process if they are left on the cutlery for any length of time.

♦ Do dry your cutlery immediately to clean off any detergent traces and avoid watermarks. Dry with a soft cloth before putting away (If you leave to air-dry, watermarks can form on the metal surface). If water marks do occur, they can be polished off with a proprietary stainless steel cleaner.

♦ Do wash your cutlery a few pieces at a time, so that you minimise scratching as the pieces move against each other in the bowl.

♦ Do not leave your cutlery to soak, as a means of getting off food residue. There are mineral salts in tap water, which are very corrosive to metal, and the damage that can be caused by an overnight soak is considerable.

♦ Do not use scourers or abrasive detergents on your cutlery - these will leave tiny scratches all over stainless steel, dulling the shine.

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