The secret of good quality cutlery care is for everyone who handles and cleans stainless steel cutlery to follow a few simple guidelines to help eliminate potential problems.
Store stainless steel cutlery and silver cutlery separately.
Mineral salts from tap water can cause staining if cutlery is not wiped effectively after washing.
Detergents can also stain and to avoid the problem do not use too strong a solution.
In hard water areas, chalky deposits can be a problem and a water softening device is recommended.
Other causes of staining to be avoided are direct heat such as a hot plate or gas burner, or immersion in a sythetic vinegar. Most stains can be polished off using a proprietary polishing preparation.
Knives should be given extra care. To maintain maxiumum cutting edge they should not be left in water overnight as they receive as much exposure to corrosion as 3 to 4 months of ordinary use.