Care instructions

Silver-plated cutlery and sterling silver

• Rinse and dry soon after use — food residues containing acid, salt or sulphur attack the surface. Egg, mustard and vinegar are the usual culprits.
• Do not wash together with stainless steel: contact between the two metals in the same water can cause staining.
• Tarnishing is normal and not a defect — silver reacts with sulphur in the air. A silver cloth or a suitable polish restores the shine.
• Store dry and as airtight as possible, ideally in a canteen or with anti-tarnish strips.

Stainless steel cutlery

• Dishwasher safe unless the manufacturer states otherwise.
• Do not leave standing in wash water overnight — stainless steel can pit too.
• Dose detergent sparingly; too much powder dulls the surface.

Knives

Knives with bonded handles and hollow-handled knives should be washed by hand. Heat and long contact with water loosen the bond between blade and handle.

Engraved pieces

Engravings are cared for like the rest of the surface. Do not let polish dry in the engraving — residue settles in the recesses and then reads lighter than its surroundings.