Cutlery Care Guide

Rinse or wash stainless steel cutlery after use - prolonged contact with salt, vinegar, egg, tomato sauce, acidic fruits, detergents or some of the mineral salts in tap water can cause pitting and staining.

Take extra care with knives. The blades have a higher carbon content, which creates a sharper cutting edge. However, this also makes them more prone to corrosion.

Don't leave stainless steel cutlery to soak or store it in damp conditions, as this may cause staining and require polishing.

Check that your cutlery is designed to be washed in a dishwasher of up to 65 degrees Celsius.

Follow the instructions that come with your machine.

Remove and hand-dry the cutlery as soon as the wash cycle has finished.

Load knives with the blades pointing downwards for safety.

Avoid using a rinse-and-hold cycle. Cutlery left in a damp atmosphere can become stained or damaged.

Don't mix silver-plated and stainless steel items in the same cycle.

Use washing up liquid, not powder.

Don't use wire wool or abrasive cleaners.

Don't leave cutlery to soak.

View our full our range of Cutlery.

Do you have a question? Why not email our Product Advisor at productadvisor@heals.co.uk