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Never leave food residue to dry on cutlery, as this can result in tarnishing. If possible, clean used cutlery thoroughly immediately and dry at once. Silver and steel cutlery must not be washed together. The silver, being the softer of the two metals, could be scratched by the harder steel, also the steel cutlery may rust.
Stainless steel cutlery which has become spotted should be cleaned with a non-abrasive stainless steel cleaning agent.
It is not possible to permanently protect silver plated and silver cutlery from getting tarnished. Always treat tarnishes with anti-tarnish cleaning agents which are available in the form of dips, cloths or pastes. Keep your silver in a specially lined cutlery box or cover it with specially impregnated felt cloths. The best care is frequent use and the appropriate cleaning method: Silver and stainless steel cutlery should never be put together in the dishwasher in order to avoid contact corrosion.
Stainless steel cutlery and cutlery with PVD (physical vapour deposition) coating is suitable for the dishwasher but we recommend cleaning by hand! Cleaning cutlery in a dishwasher may impair outward appearance. This does not occur when cared for by hand. Aggressive detergents, leaving soiled cutlery for days in the dishwasher, high temperatures etc. are some of the many causes which may produce marks or even corrosion, especially on knife blades. Please note therefore the following cleaning instructions: The cutlery can change colour as a result of food residues containing common salt or acid (e.g. mayonnaise, fish stock, vinegar). It is therefore important to clean the cutlery, particularly knives, as soon as possible after use. When cleaning in the dishwasher always place cutlery handle down in cutlery baskets in such a way that items of a type, e.g. spoons, do not slide into each other. As soon as the program has finished, remove cutlery from dishwasher and dry. Any remaining marks should be removed immediately. Never leave damp cutlery in closed dishwasher. Never mix stainless steel cutlery and silver-plated or silver cutlery in the same cutlery basket.
Silver cutlery is suitable for the dishwasher but we recommend cleaning by hand! The shine of the silverware can be most easily preserved by using the cutlery daily. Silver not in use develops brown, blue or black spots or stains all over, it ‘tarnishes’. The reason for this is the particular sensitivity of the surface of the silver to sulphurous gases, which occur in the surrounding air. In the same way, silver tarnishes when in contact with food residue that contains sulphurous substances, such as egg yolk, mustard, onions, legumes, fish and marinades.The conditions for silver are less favourable in dishwashers than when being washed by hand. Food residue, high cleaning temperatures, long cleaning duration and oxidising agent in the cleaner can cause silver to tarnish. Irrespective of whether the silver has been tarnished in the drawer, through use or whilst in the dishwasher, it must be cleaned by hand using a mildly abrasive silver care agent and silver care cloth and/or silver soap and cotton in order to remove the staining. This also ensures that the desired patina of the decorated silver parts remains undamaged.
Gold plated cutlery is characterised by its precious, gleaming surface. Finest hard gold is gilt onto the cutlery pieces through electrolysis. Clean all items straight after use. Don’t let any food residue or other fluids dry on as they can corrode the gold plating. Remove heavy staining with a soft cloth, a mild cleaning agent and lukewarm water. Then soak the cutlery in warm to hot water containing a mild cleaning agent until the staining has been lifted from the surface. Clean the gaps between the forks thoroughly and rinse off the whole surface of each piece of cutler y from top to bottom using clear water. Dry each piece of cutlery thoroughly with a soft dish cloth. Cutlery that is simply left to dry often develops water spotting. Store the cutlery in a clean, dry place, preferably in a cutlery box, in order to avoid tarnishing. Buff your cutlery pieces once to twice a year with a polish especially suited to gold cutlery in order to keep the cutlery in peak condition. Alternate the cutlery regularly so that equal wear is maintained for all cutlery pieces.