Care and Handling
of
Stainless Steel Tableware and Knives

This guide is designed inform you on proper washing, rinsing and handling of stainless steel tableware which is featured for sale on this site.

General :

While stainless steel is highly resistant to stain and corrosion, even the finest alloys will suffer if corrosive food chemicals are not removed by proper soaking, washing and rinsing procedures.  Careful handling will prolong the life and luster of your stainless steel tableware.

Washing :

Stainless should be pre-soaked immediately following its removal from the table.  Use a pre-soak compound recommended by the manufacturer of your detergent.  It is very important that you use only a plastic or stainless steel pan for pre-soaking.  NEVER USE AN ALUMINUM PAN.  Aluminum frees the chloride present in most pre=soaked compounds, and causes discoloration of stainless steel.

Take particular care in removing all remnants of lemon, vinegar, butter, ice cream, cheese, milk and table salt from stainless items directly after use.  These foods can cause corrosion if they are left on too long.

Do not use a pre-soak solution containing silver detarnishing agents.  These products cause severe corrosion to stainless.

Be sure that the stainless does not remain in the pre-soak solution too long before it is washed.  After pre-soaking, wash your stainless in hot water and a good cleaning agent.  Select your cleaning agent with great care, making sure there are no abrasive or corrosive qualities.  Stainless steel should be thoroughly dried immediately after washing.

Polishing stainless occasionally is a good idea, but not a necessity.  Polish stainless items with a mildly abrasive powder mixed with neutral soap flakes.  Then rinse pieces in hot water and dry them well.

Rinsing :

The clean stainless steel should then be rinsed in water of at least 180 degrees.  A wetting agent may be added to the rinse to prevent minerals in the water from staining your tableware.  Should you have very hard water, a softener is recommended.

Handling :

Perforated cylinders in a portable rack - suitable for sink or dishwasher use - make it possible to wash, transport and dispense stainless with a minimum of handling.  In a system where tableware is washed and stored in the same cylinder, the stainless should be sorted into the cylinders utensil side down to prevent hand contamination after cleansing.  In a system where the tableware is transferred from a cleaning cylinder to a storage cylinder by inversion, it should be sorted in the cleaning cylinder utensil side up, so that it will eventually be stored utensil side down.

Knives:

Select the right knife for the intended job. Keep all knives in a rack or block to prevent direct contact with rack other or other hard object. Don't toss them in a drawer or use to open cans, remove jar and bottle caps or cut string, cones, metal, or paper. always use a cutting board or proper cutting surface when chopping, slicing, or mincing ... never cut on metal, glass, or porcelain. Knives of carbon steel should be washed and dried immediately after use to prevent rusting. Never permit knives to soak in water. For efficient performance, keep knives sharp; a dull knife can be dangerous.

Kitchen knives demand constant inspection for efficient performance. A fine cutting edge made from the best steel and the finest manufacturing know-how will turn its edge if used on hard surface.
 Ordinary slicing of meat will dull a good edge. However, this doesn't mean that the knife requires resharpening. A few light strokes on a butcher's steel will reset the edge and restore the knife's keenness. eventually this keen edge wears off and the use of a steel  will not restore it. The knife must the be reground.
  Careful grinding with a quality hand or motor-driven grinding wheel may be employed. It is of extreme importance, when grinding, not to overheat the blade, as excessive heat will draw the temper, and the blade will no longer hold its edge. A wet grindstone is the best possible protection against overheating. a good lubricated stone can be used when steeling fails to bring the edge back. With proper instructions, a person can become quite skilled at sharpening knives.
 

Please check our Restaurant Equipment World, Inc. site for an additional equipment selection of more than 25,000 items including this same type of equipment.

All orders are processed via Restaurant Equipment World, Inc. Restaurant Equipment World, Inc. sells high quality restaurant equipment at discount prices and has more than 20 years experience in the business.  Upon clicking on a product you will be automatically transferred to the Restaurant Equipment World, Inc. website for SECURE processing. 

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