BEFORE FIRST USE

Wash them by hand with hot water and neutral detergent. Dry thoroughly with a soft cloth. This will help maintain their shine for a longer time.

HAND WASHING, THE MOST RECOMENDED AND CAREFUL WITH YOUR CUTLERY 

• Wash the cutlery immediately after each use, especially if they have been in contact with salty or acidic foods (vinegar, lemon, tomato, mustard, etc.).
• Avoid metal scouring pads, steel wool, or abrasive sponges like Scotch-Brite.
• Use neutral pH detergents that are mild and suitable for stainless steel. Avoid detergents that contain chlorine, such as sodium hypochlorite (NaClO, or bleach), active chlorine, etc.
• Strongly alkaline cleaners like sodium hydroxide (NaOH or caustic soda), potassium hydroxide (KOH), bicarbonate, ammonia, caustic soda, silicates, etc., should also be avoided.
• Avoi detergents with phosphate levels above 3%. Powerful degreasers often contain sodium or potassium hydroxide.
• Do not leave cutlery soaking.
• Dry the cutlery with a soft cloth (microfiber or cotton) immediately after washing to avoid stains and corrosion.

 

DISHWASHER

All our stainless-steel cutlery is dishwasher safe, as long as the following recommendations are followed:

• Rinse off food residues before placing them in the dishwasher.
• Avoid contact between pieces of cutlery or with other metal parts. Metal baskets are not recommended — plastic baskets that separate the cutlery are better to prevent clashes that may scratch them during washing.
• Place the cutlery vertically with the handles down.
• Use gentle programs at low temperatures (maximum 40 °C /104 °F).
• Use neutral pH detergents that are mild and suitable for stainless steel. Avoid detergents that contain chlorine, such as sodium hypochlorite (NaClO, or bleach), active chlorine, etc. Strongly alkaline cleaners like sodium hydroxide (NaOH or caustic soda), potassium hydroxide (KOH), bicarbonate, ammonia, caustic soda, silicates, etc., should also be avoided. Avoid detergents with phosphate levels above 3%. Powerful degreasers often contain sodium or potassium hydroxide.
• Preferably use liquid detergents, as they dissolve better in short and low-temperature cycles, leaving fewer residues that can cause corrosion.
• Never let the cutlery dry inside the dishwasher. Open the door immediately after the cycle finishes to release humidity. The humid environment inside the dishwasher greatly promotes corrosion.
• Dry the cutlery with a soft cloth immediately after washing to avoid stains and corrosion.

 

DRYING AND POLISHING MACHINES

Las máquinas de secado y pulido que se utilizan en hoteles, restaurantes etc. que utilizan residuo de maíz estan contraindicadas para los cubiertos con recubrimiento PVD.