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QUERIES
1) Question: How can I prevent my cutlery from tarnishing? Answer: It is not possible to prevent silver from tarnishing only to take action which will slow the process down. This can be achieved by storing cutlery in a box or drawer in a room without a fire of any type and if possible choose one of the lesser used rooms. To reduce tarnishing effects by sulphides in food stuffs, wash cutlery as soon after use as possible. Using silver cleaners with anti tarnish additives will also help. 2) Question: How can I clean tarnish from my cutlery particularly that which occurs on the tips of fork prongs? Answer: There are several methods available such as: (a) Polishing powders and pastes. These are applied with soft clean cloths and it is important to ensure the cleaning cloth used has not become contaminated with any abrasive medium. (b) Chemical dip solutions. Care should be exercised when using these: i) Items of silver or plated cutlery should not be left in the dip solution for more than 10 seconds. ii) Always thoroughly rinse the solution off items after immersion. iii) Dip solutions should not be used to remove heavy tarnish because this may cause a matt finish to be created on the surface of the silver. iv) Under no circumstances should silver dip solutions be allowed to come into contact with stainless steel knife blades or cutlery. (c) Electrolytic method: Proprietary kits are available but it is also possible to carry out the process on a do it yourself basis. Make up a hot (not boiling) solution of 6g washing soda to 1 litre of water. Take a plastic bowl and place a piece of aluminium baking foil on the bottom of it. Fill with the hot washing soda solution and place cutlery items onto the foil (do not immerse knife blades in the solution). Tarnish will be removed electrolytically; when the aluminium darkens and goes brittle it has become defected and should be replaced. Keep the solution out of the reach of children and it is advisable to wear rubber gloves and to avoid contamination of the skin. NOTE: It is recommended that following any cleaning operation, cutlery should be washed before use. 3) Question: Can I wash my cutlery in a dishwasher? Answer: Most of the cutlery manufactured by ourselves can be washed in a dishwasher provided the following instructions are followed. Special hardenable stainless steels are generally used for knives to give them a lasting edge and strength. These steels can become pitted if repeatedly left wet. i) Always wash knives immediately wherever possible. Do not leave them soaking or moist overnight or for long periods. Do not subject them to the 'rinse and hold' cycle. ii) As soon as the washing machine has completed its cycle, remove knives and wipe them completely dry. iii) Always observe the dishwasher manufacturer's instructions concerning the type and quality of detergent used and the method of loading cutlery in compartments provided. iv) Water with a high salt content is particularly corrosive to stainless steel. Dishwashers are sometimes fitted with water softeners which are regenerated with salt. After adding salt, it is very important to put the machine through the programme recommended by the supplier before washing. v) Cutlery with handles of plastic should be washed at temperatures no higher than 40C or alternatively at the lowest setting available. vi) If any stains are produced by hard water or by other causes they can normally be removed by rubbing them with a non-abrasive cleaning paste or liquid. HOW TO KEEP YOUR CUTLERY LOOKING ITS BEST
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