To keep your cutlery looking beautiful and well-maintained as long as possible, we give you a few useful tips on care and cleaning in the dishwasher:
To avoid stains and pitting briefly rinse the cutlery with water after use. This is important so that adherent food particles and acids contained therein do not damage the cutlery. Different metals combined with detergent provoke chemical reactions. Therefore, never clean cutlery made of 18/0 chromium steel or 18/10 stainless steel together with silver-plated cutlery in the dishwasher. Do not insert cutlery made of 18/0 stainless steel, this includes knives, into a wash rack together with cutlery made of 18/10 stainless steel. Blue stains can arise which are difficult to remove. Always put the unsorted cutlery with the handles pointing downwards into the cutlery baskets. The water jet of the dishwasher can then more effectively reach the dirty parts of the cutlery and help avoid scratches. After the last dishwasher cycle remove the cutlery within 10 minutes and towel dry to prevent condensation. Condensation can lead to staining on the cutlery due to the residual particles of the relatively aggressive detergents that are included in the water vapor and the humid atmosphere of the dishwasher. In machines with fresh air drying, this action is not necessary.
In order to achieve an optimal result in the care of cutlery, we recommend that the manual of your dishwasher be strictly observed. The amount and use of recommended dishwasher detergent, rinse aids and salt are of great importance. The degree of hardness, iron and chloride content of the water should be determined by an expert or ask your local water company. If stains or rust (always remove immediately!) have formed, Immersion in a citric acid solution is sufficient. For persistent stains, use a cutlery care product. If discoloration (rainbow shades) have formed, remove it with Vienna lime, Unipol or another cutlery care product.