NZ’S LEADING TABLEWARE SPECIALIST

Product Care Information

Advice to help you get the best out of your products and ensure their long life

Cutlery:

 

Glassware & Crystal:

 


 

Cutlery

 

What materials are used in the manufacture of modern table cutlery? 

  • Stainless Steel: Top quality stainless steel cutlery is made from 18/10 and 18/8 grade stainless we do not recommend neither do we stock lesser quality. The alloy in these grades is comprised of high grade steel with 18 parts nickel and 10 (or 8) parts chromium.
  • Silver Plate (EPNS): Electroplated nickel silver cutlery is ranked second only to sterling silver. The advantage of this product is the Silver is plated onto a nickel silver blank giving it great depth of colour and a realistic heft. Thus it is hardly distinguishable from Sterling Silver. It also has great wearing properties ensuring a long life under normal conditions. This at half the price of Sterling silver.
  • Sterling Silver Cutlery: Is precious metal guaranteed .925 grade silver. Christofle cutlery is regarded as the best in the world.

How do I clean and care for stainless steel table cutlery?

  • Stainless steel has a greater resistance to staining or rusting than other steel composites. However, the word ‘stainless’ can be misleading as food acids and salts CAN stain the surface and WILL corrode the metal if not removed promptly. It is the process of alloying steel with chromium and nickel* that produces ‘stainless’ steel. These two metals (chromium in particular) form an extremely thin oxide film on the surface of the stainless steel and it is this film that gives resistance to staining and rusting. During use, this film is often broken down but reforms quickly in dry air. However, after contact with acidic foodstuffs, salt or some detergents especially if left in humid atmosphere where the film is broken, marking may occur. Tiny rings or rust indicates this and pitting will result if the oxide film is not restored. Correct maintenance, as shown below, will help you protect your stainless steel cutlery. *18% chromium with 8% or 10% nickel is regarded as the most suitable for durable cutlery.
  • HAND WASHING, DISHWASHER & GENERAL CARE All cutlery should have surplus food and impurities rinsed from the surface as soon as possible after use. When hand washing Stainless Steel cutlery use hot soapy water, with a sponge or nylon brush, as soon as possible after each use. Rinse in hot water and dry thoroughly with a soft cloth. Store in dry conditions. DO NOT allow cutlery to stand and air dry as evaporating water will leave salts and impurities causing pitting.
  • For dishwashers, cutlery manufacturers recommend:
    DO NOT overload the cutlery basket. Pack cutlery with the handles down so that the knife blades, spoon bowls and fork tines are uppermost, ensuring that there is room for water to circulate. Separate knives from other cutlery components.
    DO NOT mix metals, as different metals can ‘react’ with each other in the dishwasher, causing a stain i.e. ensure that silver and stainless steel are separated from each other; this includes the knife blades of silver cutlery.
    DO rinse well as soon as possible after each use, before placing in dishwasher and use the correct quantities of dishwashing detergent and rinsing aid liquid as recommended by the dishwashing manufacturer. Detergent is highly chlorinated and can cause dulling and discolouration of stainless Steel if excessive amounts are used. The long washing and drying cycles of dishwashers mean lengthy periods in humid conditions that can encourage corrosion.
    DO remove stainless steel cutlery from the dishwasher as soon as possible after the cycle has finished and dry thoroughly with a soft cloth if any water remains.
    NEVER leave cutlery in the machine after washing. Store cutlery in a dry environment.
  • To ensure that your cutlery continues to look its best you may wish to polish your cutlery occasionally (or immediately if you see signs of watermarks, spotting or staining) with a quality Stainless Steel Cleaner. The polishing action will restore the oxide film and help maintain your cutlery in good condition. We recommend Christofle Stainless Steel Cleaner for this purpose. If watermarks, spotting or staining occurs check your dishwasher has the adequate quantities of the rinsing aid liquid that is refilled as and when required (in addition to the dishwasher powder that you add to each wash). If your knives are hollow handled (2 piece) you should be aware that the finishing and polishing process at the factory sometimes leaves a residue of polishing rouge embedded in the small gap between the handle and the blade. For the first few washes particular attention should be paid to this area. Water can react with this rouge and turn it brown. This stain will then leach from the gap and take on a rust-like appearance. To remedy, ensure that this area is thoroughly dried and if required remove the stain with Stainless Steel Cleaner.
    Note: DO NOT use silver cleaning products on Stainless Steel!

How do I clean and care for Silver Plate and Sterling Silver Cutlery?

  • HANDWASHING
    Wash your cutlery in hot soapy water as soon as possible after each use using a sponge or nylon brush. Use a ‘mild’ detergent and avoid product that contains lemon or vinegar. Rinse in hot water and dry thoroughly with a soft cloth. DO NOT allow to ‘air dry’. Store in dry conditions.
  • DISHWASHER We note that most cutlery manufacturers recommend:
    DO NOT overload the cutlery basket. Pack cutlery with the handles down so that the knife blades, spoon bowls and fork tines are uppermost, ensuring that there is room for water to circulate. Separate knives from other cutlery components.
    DO NOT mix metals i.e. ensure that silver and stainless steel are separated as different metals can ‘react’ with each other in the dishwasher and under certain circumstances can cause damage to the cutlery (and the dishwasher too!) It is preferable that aluminium items are not present when silver is being washed.
    Do rinse well as soon as possible after each use, before placing in dishwasher.
    Do use correct quantities of dishwashing detergent and rinsing aid liquid as recommended by the dishwashing product manufacturer. Detergent is highly chlorinated and can cause dulling and discolouration of the surface if excessive amounts are used. The long washing and drying cycles of dishwashers result in lengthy periods in humid conditions which can encourage corrosion so you should remove cutlery from the dishwasher as soon as possible after the cycle has finished and dry thoroughly with a soft cloth. Store cutlery in a dry environment.
  • POLISHING YOUR SILVER PLATE AND STERLING SILVER CUTLERY
    Tarnishing is the oxidation that occurs when silver comes in contact with acid foods such as lemon, vinegar, meat juices etc. It is also caused by the sulphur that is present in the atmosphere and in many common items such as eggs, rubber, gas fumes, lint and glues. Silverware that is used regularly will tarnish much less than silver that is stored for long periods and. It is amazing what a hot wash and a quick rub with a soft cloth will do for the appearance of your silverware!
     
  • To ensure that your cutlery continues to look its best you may wish to polish your cutlery occasionally (or immediately if you see signs of watermarks, spotting or staining) with a quality silver cleaning product. Follow the instructions, gently rubbing in a lengthwise motion. After polishing, wash and rinse thoroughly and dry with a very soft, non-textured cloth (such as the yellow Ballerina cloths that are available at most supermarkets). The polishing action will restore the oxide film and help maintain your cutlery in good condition. We recommend Christofle anti tarnish cleaner (paste or liquid) for this purpose.
  • If watermarks, spotting or staining occurs check your dishwasher has adequate quantities of the rinsing aid liquid that is refilled as and when required (in addition to the dishwasher powder that you add to each wash). If your knives are hollow handled (2 piece) you should be aware that the finishing and polishing process at the factory sometimes leaves a residue of polishing rouge embedded in the small gap between the handle and the blade. For the first few washes particular attention should be paid to this area. Water can react with this rouge and turn it brown. This stain will then leach from the gap and take on a rust-like appearance. To remedy, ensure that this area is thoroughly dried and if required remove the stain with Stainless Steel Cleaner.
  • All sterling silver and silver plated knives have stainless steel blades. When using silver cleaning agents, never let them come in contact with the stainless steel knife blades. Silver polish (particularly silver dip) should not come into contact with stainless steel as it can cause the blades to become badly stained.
  • Bone handled (and some acrylic/plastic handled) knives should not be washed in the dishwasher nor should the handles be placed in hot water as they will discolour.
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