Stainless Steel, though its name suggests otherwise, it is

not completely ‘mark proof’. It is much more resistant to

staining or marking than other metals however contact

with certain substances will start the process that leads

to staining and pitting.

Storing:

• Never store cutlery where it can become damp, as this

can cause corrosion.

• Store out of direct heat, as this can cause the metal to

mark.

• Never leave cutlery with food on as many corrosive

substances are found in food, such as acids, like

vinegar and lemon juice, mineral salts found in tap

water, fats and meat juices.

• Other corrosive substances are bleach and harsh

detergents, so ensure your cutlery is not left to soak.

• Be sure cutlery is completely dry before storing in a

dry location away from the kitchen.

Washing:

These products are specially designed to withstand

the rigours of the Foodservice and Hospitality trade,

including automatic dishwashing found widely in most

businesses.

To ensure the quality level of the product it is important

to take note of the following:

• When pre-rinsing cutlery ensure all food debris is

removed before being washed.

• Follow the manufacturer’s instructions, particularly in

relation to adding dishwasher salt as excess salt can

cause corrosion.

• Always wash cutlery immediately, never leaving it with

food debris present.

• It is advisable to place cutlery vertically into

dishwashers with the head up; and not too tightly

packed together this assists the water flow at the end

of the cycle

Remove cutlery immediately after washingdry cycle is

finished and wipe over with a dry towel If the cutlery

is left to cool in the dishwasher trace mineral salts and

the dishwasher salt residue will settle on the cutlery

in the moist atmosphere and start the pitting and

staining process

Never mix stainless steel and silver plated cutlery

in the same basket of the dishwasher the chemical

reaction between detergent and steel can cause the

silver plate to mark

Do not use the rinse and hold cycle on dishwashers

with cutlery this will leave the cutlery to soak in water

which can be damaging

• Wood handled cutlery is not suitable for cleaning in a

dishwasher.

• For PVD coated cutlery such as Gold extra care should

be taken when washing.

Steak Knives:

Wood Handled Knives

• Handwashing is recommended for the best

performance and optimal product life.

• Wash knives with warm water and a mild detergent,

rinse well and dry thoroughly.

• Water and harsh detergents will dull the finish and dry

out the handles.

• It is recommended that the wooden handles be oiled

as needed.

ABS (Resin) Handled Knives

• Low temp dishwasher safe .

Wash knives with warm water and a mild detergent

rinse well and dry thoroughly

Not recommended for high temp dishwashers that

exceed 167F 75C

Knives should not be exposed to extreme temperature

changes which will cause the abs handle material to

crack over time

Stainless Steel Knives

Dishwasher safe

Wash knives with warm water and a mild detergent

rinse well and dry thoroughly

Cutlery Care Guide

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