Smooth and non porous surfaces are highly effective in hindering the build up of bacteria and other micro-organisms and reduce their chances of survival. Cleaning is of course necessary in any household and stainless steel products are no exception. What is decisively advantageous is the fact that this material can quickly and easily be returned to its original pristine hygienic condition. Extraordinary robustness makes stainless steel resistant to problematic substances like tomato juice or capsicum peppers. There are no lasting stains left on the stainless steel – that’s not something that can be claimed by many other materials. Most of the utensils are absolutely dishwasher safe. However, attention must be given to the cleaning symbols displayed on the utensil or on the packaging.
Caution: We exclusively recommend hand washing for superior quality cutting knives. Blades should be dried carefully. This helps blades retain sharpness longer and apart from that top grade knife blades are not made from stainless steel. The same applies to other utensils with cutting blades such as the Can Opener, Swivel Peeler, Apple/Pear Cutter and Oyster Knife.Fingerprints
For perfect cleaning results every time wipe over the utensil with a soft cloth or sponge plus household detersive agent. Slightly moistened micro-fibre cloths also provide good results. Chlorinefree glass cleaning agents are recommended for high polish steel surfaces. Scouring products are not recommended since they leave scratches. Grounded and satinated surfaces should always be wiped clean rubbing in the direction of the grain.Resilient stains
Stronger cleaning methods are sometimes required for tough stains such as resilient food or fat residue. However they can be effectively removed with common household detersive agents for stainless steel. In hard water regions with a high chalk content, stainless steel surfaces should be wiped dry with a linen or cotton cloth. To avoid leaving chalk traces, wet cloths should not be left on the surfaces.Chalk residue
In cases where detersive agents prove ineffective, chalk residue can be removed using a 25 % vinegar solution. It should be applied and left to work for a few minutes and then rinsed off with cold water and wiped dry.Discoloration
Now and then rainbow coloured stains may appear on the stainless steel surface. This is not due to any flaw in the material and will not impair the effective functioning of the utensil. This phenomena is connected to the build up of the passivated layer. If the coloured stains are found displeasing they can be simply removed with lemon juice or concentrated vinegar. Stainless steel items can change colour if exposed to excess heat. At approx. 220 °C/428 °F this can result in a straw yellow tone on the surface which develops to a shade of yellowish brown at approx 240 °C/464 °F. At higher temperatures the colouring will progress to red, following through to blue. If this is allowed to happen the annealing process is irreversible and the resulting colouring will remain permanently.Burnt food crusts in pots and pans
The cleaning task can be softened up by soaking the burnt food remnants on the base. Fill the pot or pan with a little water, add a drop of detersive agent and let it soak for at least 15 minutes. The softened residue can then usually be cleaned using a synthetic sponge or washing up brush. Avoid using steel wool made from “normal” steel because it leaves behind rust particles which impair functioning of the self repair capability of stainless steel. On the other hand special scouring sponges made from stainless steel are recommended and can be safely used. The treatment can leave behind fine scratches yet leads to no negative effect on the corrosion resistance of the rust proof material. This treatment should naturally be avoided on sensitive, decorative surfaces.Tea stains
Tea (tannin) stains can be easily removed using a household soda solution (sodium carbonate). Either immerse the item completely or apply over a large area with a cloth or sponge. Rinse finally with cold water and wipe dry as usual.Coffee stains
Coffee stains have a fat content and build up when coffee pots or cups are cleaned irregularly. Baking soda is a good tip for cleaning. Dissolve the baking soda in boiling water and allow the solution to soak in for approx. 15 minutes, rinse and wipe dry.
Concentrated disinfecting agents, bleaches or thinned down industrial detergents that come into contact with stainless steel for a long period, degrade the material. Salt and solutions containing chloride can also have damaging effects. If unavoidable, such disinfectants should be watered down and only used in small quantities. They should be left to work for the minimum time possible and washed completely away with clean water. Scouring powders quickly lead to scratches. Scouring sponges and steel wool from normal steel lead to corrosion. They can leave behind tiny rust particles which impede the self protective capability of stainless steel. Silver dips contain strong acids or chloride and are unsuitable for use on stainless steel.
Treatment and care of stainless steel surfaces with special sprays and creams
Most cleaning sprays contain silicone oil. These cleaners are specially made for stainless steel care and so they can facilitate cleaning considerably. Fingerprints are effortlessly removed and new ones deterred from forming. Depending on the frequency of use, utensils can retain their protective coating for days or weeks. The coating can be washed off with washing-up liquid. Cleaners and aftercare products come as thick and milky creams and build up a microscopically thin, hard wax film which lasts a long time and protects surfaces from dirt. Since it can not be removed with ordinary washing-up liquid the effect often lasts for months. A hard wax coating such as this can be removed using spirit i.e. alcohol. These products are perfect for protecting decorative areas yet treated surfaces should not come into direct contact with food. For this reason we do not recommend any of these types of products.