Jun 24 2008
Take Caring all of my cutlery
The best method of caring for all cutlery, whatever it is made from, is to wash and dry immediately after use. In this way all food residues are removed before staining can occur. No cutlery is totally stain-resistant, so do not leave it unwashed, wet or `in soak’ overnight — even in a dish washer. First rinse under cold running water to remove any traces of salt; salt plus hot water can cause staining and pitting. Next wash in clean, warm, soapy water, rinse and dry thoroughly. Use soft dish pads or cloths and tea towels, and never add bleach to the water. Handle each piece separately; cutlery cluttered in a bowl may get scratched. When drying, knife blades (nowadays usually made from stainless steel) should not be wiped with an up-and-down movement, but in one direction only from neck to point until all the moisture is removed. This method is best for spoons and forks too. Continue Reading »
