How to care for your cutlery
Keeping your professional cutlery in top shape isn't just about hygiene, it's about preserving that "out-of-the-box" shine and preventing the dreaded "flash rust."
While high-grade hospitality flatware is built for endurance, following these steps will prevent corrosion and extend its lifespan.
1. Essential Daily Care
- Prompt Rinsing: Rinse food residue—especially acidic or salty items like citrus, vinegar, and eggs—immediately to prevent surface pitting.
- No Soaking: Avoid leaving pieces submerged in soapy water for long periods, as this encourages oxidation and ruins wooden handles.
- Gentle Cleaning: Stick to non-abrasive sponges or microfibre cloths. Steer clear of steel wool, which creates micro-scratches that kill the shine.
2. Dishwashing Strategy
- Smart Loading: Place forks and spoons handles-down for better water flow.
- Knife Safety: Keep knives in a separate section, blades-down, to protect the edges and other utensils.
- Mix Nothing: Do not wash different steel grades (e.g., 18/10 and 18/0) or silver-plated items together to avoid chemical discolouration.
- Dry Instantly: Remove items as soon as the cycle finishes. Hand-drying prevents "flash rust"—those annoying orange spots caused by trapped moisture.
3. Proper Storage
- Ensure all pieces are bone-dry before putting them away.
- Keep in a moisture-free environment to stop water spots from forming.
4. Handling Specialty Materials
- Silver/Silver-Plated: Use frequently to build a natural patina. Clean tarnish with specialized foams rather than harsh chemical dips.
- Wood Handles: Hand-wash only and treat occasionally with food-safe mineral oil to prevent cracking.
- PVD/Coloured Finishes: Use low-phosphate detergents and wash at temperatures under 40°C to preserve the coating.
5. Maintenance & Restoration
- Water Spot Removal: Buff away mineral stains using a soft cloth dampened with white vinegar.
- Polishing: Use a dedicated stainless steel polish or a baking soda paste to bring back the mirror finish.
- Edge Care: Maintain kitchen knives with a honing rod or whetstone to keep them sharp and safe.
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