Cutlery Care Guide
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 washing dry 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
PVD Coated Items
• For PVD coated items extra care should be taken .
• Whilst dishwasher safe , handwashing is recommended
to preserve the finish .
• Avoid prolonged contact with acidic food types .
• Avoid abrasive pads and harsh or chlorine - based
detergents .
• Remove promptly after washing and dry thoroughly .
• Do not leave to soak .
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 167 F 75 C
Knives should not be exposed to extreme temperature
changes which will cause the abs handle material to
crack over time
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