Much care is taken when designing and manufacturing our products to ensure they are of the highest possible standard, so that they can be enjoyed for a lifetime. That said, some love and attention should be taken to ensure be best care for your cutlery.
What is stainless steel?
All Robert Welch cutlery is made from finest quality stainless steel. Our forks and spoons are made from what is known as 18/10 stainless steel. Our stainless steel knives are hardened to ensure blades have an optimal cutting edge.
The term “stainless” really means “stain resistant” so there are some things you will need to do to protect your Robert Welch products.
Hand washing is recommended!
- Following use, rinse cutlery as soon as possible to ensure all traces of food are removed.
- Wash in warm soapy water, using a soft cloth.
- It is not recommended to soak your cutlery.
- Always dry your cutlery thoroughly immediately after it has been washed.
If washing cutlery in a dishwasher, we always advise using an all-in-one dishwasher tablet and drying and polishing with a microfibre cloth.
Black-handled steak knives
To maintain the colour of the black handles, it is recommended to occasionally apply mineral oil. Any excess oil should be removed prior to use.
In the dishwasher:
- Use the short cycle when washing cutlery in the dishwasher (recommended temperature 65°-75°), following your dishwasher's instructions.
- Use good quality all-in-1 dishwasher tablets such as Fairy Platinum or Finish Quantum.
- Ensure rinse aid is topped up.
- Avoid washing cutlery with items made from non-stainless steel metals (using these can result in rust staining - particularly on knives).
- Keep dishwasher filters clean and regularly clean your dishwasher with a dishwasher cleaner.
Understanding persistent marks:
Rainbow/Blue-ing: These temporary surface marks can be caused by a variety of factors. Not washing detergents off properly and having contact with very hot fat and foods high in acidity can all cause this condition.
Pitting: Natural salts and acids present in food can cause pit marks if left on for a long period, particularly affecting knife blades made from specially hardened steel. Salts used in the dishwashing process can also play a part.
Rust marks: Whilst stainless steel doesn’t rust, it can receive marks of rust or black from other non-stainless steel items in your sink or dishwasher such as silver, silver-plate, cast-iron, steel wool and non-stainless steel implements.
Chalking: Leaving un-soften water on cutlery left to dry can result in chalky streaks.
How to prevent unwanted marks:
Stubborn marks should not be experienced if our recommendations are followed. However, if for any reason you do:
- After hand washing, clean with a soft cloth using a quality non-abrasive stainless steel cleaner.
- Scouring pads and abrasive cleaners are to be avoided as they will scratch your cutlery.
Care of Silver Cutlery
To avoid tarnish:
- Contact with specific foods, exposure to certain temperatures and excessively high humidity conditions can all cause silver cutlery to tarnish.
- Your silver cutlery should be washed gently after use and each item dried your individually with a soft cloth. Using a towel to line your sink will also help protect the surface of your cutlery from scratches.
- Wash silver cutlery separately to other metals, such as stainless steel, to keep surfaces in optimum condition.
- It is recommended to use detergents free of citrus and phosphate additives to wash silver cutlery.
To clean silver cutlery:
- Tarnished silver cutlery can be returned to its optimum condition by using a silver cleaner or 'dip'.
- Ensure silver cutlery is only dipped briefly and wash off the solution thoroughly with warm water.
* It is recommended to use phosphate free detergent and non-abrasive cloth on your silver cutlery.