Layout Table~~~~1554~1554~~

Table Cutlery - Looking After Your Cutlery~~~~1554~1555~~

Crum Table~~~~1554~6176~~

Breadcrum~~~~1554~6178~~

Information Table~~~~1554~1558~~

Cutlery & Allied Trades Research Association~The following information is based on guidlines from the
CUTLERY & ALLIED TRADES RESEARCH ASSOCIATION also known as CATRA.
They can be contacted direct at
Henry Street, Sheffield S3 7EQ
www.catra.org~~~1554~6605~~

Care of Silver Cutlery and Holloware~The characteristic white ‘patina’ of silver which is responsible for much of its aesthetic appeal becomes more pronounced with age due to the optical effect of the multitude of very fine scratches that develop in use. On recently acquired silver, however, the few fine isolated scratches that first appear tend to be somewhat conspicuous until the white patina has fully developed.

Silver being a noble metal, is highly resistant to corrosion, but it can be tarnished by sulphides that are always present to some extent in the atmosphere and in many foods - eggs being the most potent. Tarnish consists of a superficial film of silver sulphide. Initially it is a light gold colour, but, with prolonged exposure to sulphides, it can develop into a blue-black discoloration.

To avoid the need for frequent cleaning, it is best to store silver in a box or drawer in a room without a fire of any type and in a lesser used room where available. This avoids exposure to sulphides.
To avoid tarnishing by food, rinse it off the cutlery as soon as convenient. DO NOT WASH IN THE DISHWASHER~~~1554~3715~silver,cleaning~

Cleaning Silver Items~There are three methods of de-tarnishing silver: polishing powders or paste, chemical dip solutions and ball burnishing.

Polishing Powders and Paste
Only use those sold specifically for silver, other products can scratch the silver. Always apply the cleaner with a soft, freshly and thoroughly washed cloth or sponge. Some cleaners in a paste form can contain a tarnish inhibitor. These are particularly useful for holloware products as they are used less frequently then cutlery.

Chemical Dip Solutions
This is a quicker, easier method of de-tarnishing, especially on heavily embossed designs. The dip solution converts the film of tarnish back to silver by removing the sulphide without removing the silver. However the following precautions must be taken: Never leave the silver plated cutlery in the dip solution for more than 10 seconds. Do not use dip solutions to remove very heavy tarnish as this causes a matt finish. Dip solutions can stain or etch the stainless steel knife blade. If contact occurs rinse off immediately.

Electrolytic Methods
Tarnish can be removed from silver by immersing it in a hot solution of washing soda of about 30 grams per 5 litres whilst the cutlery or holloware is in contact with aluminium. Proper kits are available but the process can be carried out on a DIY basis in a plastic bowl with a sheet of aluminium foil laid in the bottom so that the cutlery is in contact with the foil. When the foil eventually darkens and becomes brittle, it becomes ineffective and needs replacing. As in the case of chemical dip solutions, the process is not suitable for use on very heavily tarnished silver upon which it can produce a dull white finish.~~~1554~3714~silver,cleaning~

Stainless Steel - Removing Stains~First, it must be emphasised that staining is a rare phenomenon and that in most cases it is due to something that becomes firmly deposited on the steel, rather than to any attack on the steel itself.
Probably the most common cause of staining is attack by one of the proprietary dip solutions used for removing tarnish from silver. Although excellent for cleaning silver and E.P.N.S., these solutions should never be allowed to come into contact with stainless steel; they contain acids that etch the steel, first giving it an iridescent rainbow stain and ultimately etching it to a dull grey. Even if care is taken to dip only the silver handle of a knife, it is so easy, when lifting it from the solution, to let drips fall onto the stainless steel blades of other cutlery that happen to be lying around.

All tap water contains dissolved mineral salts that would leave an extremely thin film on any article on which it was allowed to dry out without wiping. In most cases, the resultant stain will wipe off, but occasionally more vigorous treatment is needed, using a polishing preparation, such as Solvol's 'Autosol' (available from many motor car accessory shops and some other retail outlets).

Detergents, especially unnecessarily strong solutions of detergent, can leave an indelible rainbow stain on stainless steel if they are not rinsed off and are allowed to dry out on its surface.
Very hard water can deposit a chalky film on stainless steel, but this is only likely to occur in dishwashers that use un-softened or incompletely softened water.
Very hot grease, fat or meat juices sometimes leave stubborn rainbow coloured stains on stainless steel, but this is more likely to occur on meat dishes than cutlery. Again this does not mean there is anything wrong with the stainless steel, and the articles will be as good as new after the stain has been removed.Heat by itself will impart a rainbow coloured heat tint to stainless steel, but this is only likely to occur if the cutlery is accidentally left on a hot plate or gas burner, when the cause would be immediately obvious.
Prolonged immersion in synthetic 'vinegar' (condiment) can stain stainless steel knives if left on for several hours, but more rapidly if the 'vinegar' also contains salt.

Sometimes rust coloured stains occur. Wet fragments of steel wool that find their way onto cutlery may go rusty and leave indelible rust stains on the stainless steel. Other rust coloured stains may come from corrosion pits in the cutlery, although the pits themselves may be so small as to be barely visible.Most stains that resist ordinary rubbing with a soapy cloth can be removed with 'Autosol'.
Finally, it must be pointed out that there may be other causes of staining that have not yet been identified.~~~1554~1556~Stains,stainless,steel,cleaning~

Stainless Steel - Pits in the Steel~When stainless steel corrodes, it does not rust all over like non stainless steel but acquires small-localised pits.
British spoons and forks are made from stainless steels that have such excellent corrosion resistance that they are virtually immune to pitting. For knives, however, the blade steel is selected to give a compromise between corrosion resistance and cutting properties. In order to achieve a lasting edge, a steel that is much harder but of lower corrosion resistance than the spoon and fork is used. The corrosion resistance of this steel is strongly influenced by care in manufacture (thorough hardening and avoidance of overheating when grinding etc.) but only marginal improvements are achieved by the selection of alternative steels, however expensive. Research is continually being carried out in the search for significantly better steels and method of treatment.

Prolonged contact with water us probably responsible for more pitting trouble than anything else. Knives have been made from stainless steel for such a long time that the highly corrosive effect of tap water, caused by the traces of mineral salts it contains is not appreciated. Why then do blades in one establishment last for years without trouble, whilst in others pitting becomes apparent within a few months? The answer lies in the length of time the blades are wet. Knives that are left un-dried or actually immersed in water overnight can receive, in this time, as much exposure to the corrosive effect of water as three or four months' ordinary use, where they are in contact with water for only a few minutes each time they are washed.

Common salt and liquid bleaches or disinfectants are very corrosive and will greatly accelerate the corrosive action of water. Some water softeners are regenerated with salt. If they are not functioning correctly, the softened water can have a high salt content. After adding salt to water softeners in a dishwasher, make certain that it is put through the rinse programme recommended by the supplier before washing knives in the machine. More about Dishwashers plus extensive buyers guides at www.tribaluk.com

Detergents, on the other hand, are normally harmless when fully dissolved - indeed they can often inhibit corrosion by water. If, however, certain powder detergents are allowed to come into contact with blades in hot water before the detergent is fully dissolved, pits and or stains can form within a few minutes. Un-dissolved table salt can have a similar effect.If pitting does occur, a diligent enquiry into the washing procedure is recommended to find out whether the cutlery is left in contact with water for a long time.~~~1554~1557~pits,stainless,steel,cleaning~

Dishwashers & Cutlery~While you may well welcome the use of a dishwasher to clean your tableware after an evening dining, cutlery does not hold the same high opinion of the experience it can have while in the dishwasher. Why ?
The special hardened stainless steel used for knife blades can become pitted if repeatedly left in contact with moisture for long periods. Leave your cutlery in the dishwasher overnight and that is exactly what you are doing.

1. Whenever possible removes knives immediately after the dishwasher has completed it's task. Do not wash using a 'rinse and hold' cycle with cutlery
2. As soon as the dishwasher has completed it's cycle remove the knives, wipe them dry. Leaving the cutlery overnight in the damp environment of a dishwasher is sure to give rise to pitting on the blades and may be the handles if the knives are a solid one piece design in 13/0 steel.
3. Read the instructions that come with your washing machine and pay attention to comments on how cutlery should be held within the machine.
4. Water that has a high salt content is particularly corrosive to stainless steel. Dishwashers are often fitted with water softeners that must regenerate with salt. When adding this salt be sure to put the machine through the recommended program by the supplier before washing any knives in the machine.
5. Cutlery with wood, plastic, bone or china should be washed by hand unless the maker of the washing machine states otherwise.

For more information go to the FAQ page at catra.org FAQ Page Link~~~1554~6603~pits,stainless,steel,cleaning~