Twinkle, Twinkle: How to Put Sparkle Into Your Silverware
Your knives, forks and spoons will be the shining stars of your Christmas table with a little TLC
Christmas is the time to get out the ‘good stuff’ – the tableware we tuck away for special occasions. Too often, when we unearth it from its drawer or cupboard, it doesn’t look its best and needs time-consuming work to return it to radiance. All cutlery, from the finest silver to everyday sets, benefits from regular care, so make sure yours gleams brightly. To save getting your tinsel in a tangle, take these top drawer tips.
Stainless steel
The invention of stainless steel in the early 20th century led to the production of strong, durable, good-looking and affordable flatware. The majority of what we eat and cook with is made from this modern marvel. Whereas silver reacts with certain foods and may taste faintly metallic, stainless steel is non-reactive and highly rust-resistant.
Fine stainless steel flatware is marked 18/10 for its chromium/nickel ratio. Less than 18/8 is unikely to perform well or last.
The invention of stainless steel in the early 20th century led to the production of strong, durable, good-looking and affordable flatware. The majority of what we eat and cook with is made from this modern marvel. Whereas silver reacts with certain foods and may taste faintly metallic, stainless steel is non-reactive and highly rust-resistant.
Fine stainless steel flatware is marked 18/10 for its chromium/nickel ratio. Less than 18/8 is unikely to perform well or last.
Caring for stainless steel
Take these tips from Stanley Rogers, an Australian company that has been making stainless-steel cutlery since 1930:
Take these tips from Stanley Rogers, an Australian company that has been making stainless-steel cutlery since 1930:
- Rinse food residue promptly. Prolonged exposure to salts and food acids causes damage.
- Don’t mix silver items and stainless-steel cutlery in dishwashing baskets, as chemical reactions will mark steel.
- Remove pieces from the dishwasher after the wash/dry cycle and towel dry to prevent spotting. Don’t leave to cool. Remove any water spots with a soft cloth.
- Don’t cram pieces into dishwasher baskets or drawer compartments. Leave as much space as possible between pieces to prevent scratching.
- Don’t leave knives (or any cutlery) soaking. If blades contain carbon steel for extra hardness, mineral salts in tap water increase the chance of rust. It is preferable to hand wash knives.
- Rust and stains may appear under certain conditions. Rub gently with a little stainless-steel cleaner and wash off well. Avoid silver polish as it leaves marks.
Sterling silver
Much premium silver cutlery is known as ‘sterling’, made up of 925 parts silver per 1000 parts, and 75 parts nickel or copper – as close to solid silver as you’ll find in cutlery. Pieces are marked with the word ‘sterling’, ‘925’ or a hallmark indicating origin, date, purity and the maker’s mark.
For lucky owners, silver cutlery is a treasure that will last many lifetimes with proper care. And never hide it away: the velvety patina of silver will glow more beautifully when used often.
Much premium silver cutlery is known as ‘sterling’, made up of 925 parts silver per 1000 parts, and 75 parts nickel or copper – as close to solid silver as you’ll find in cutlery. Pieces are marked with the word ‘sterling’, ‘925’ or a hallmark indicating origin, date, purity and the maker’s mark.
For lucky owners, silver cutlery is a treasure that will last many lifetimes with proper care. And never hide it away: the velvety patina of silver will glow more beautifully when used often.
Old silver
Here are some tips for antique silver from the Victoria & Albert Museum:
Here are some tips for antique silver from the Victoria & Albert Museum:
- For tarnish, use a small amount of silver foam with a soft sponge, rinse and dry well. Thick cream polishes penetrate and set hard in decorative patterns. Clean only when necessary and don’t use acidic silver dips or bleach. Once a year is enough if properly stored and frequently used.
- Don’t over-polish – old silver shouldn’t look chrome-bright. The dark areas of patterns should be visible.
- Avoid eating sulphurous foods (for example, eggs and Brussels sprouts) or very acidic foods with silver cutlery.
- Hand wash in warm water with a dash of mild non-lemony detergent. Always hand wash knives – old glues and solders weren’t designed for dishwashers, and hollow handles may loosen.
- Rinse promptly after use and never soak. After washing, hand-dry thoroughly and ensure pieces are completely dry before storing.
- Store wrapped loosely in anti-tarnish fabric or soft cloth, not in newspaper, leather, plastic or fabrics containing rubber.
Modern silver
Sterling-silver cutlery is made today by companies with a long history in producing prestige tableware, such as Christofle, Reed & Barton, and Georg Jensen. Many modern designs are smooth and curvy, making them easy to clean. Most of the care tips for old silver apply to modern pieces too, but with a convenient difference.
Sterling-silver cutlery is made today by companies with a long history in producing prestige tableware, such as Christofle, Reed & Barton, and Georg Jensen. Many modern designs are smooth and curvy, making them easy to clean. Most of the care tips for old silver apply to modern pieces too, but with a convenient difference.
- Modern manufacturing techniques have produced dishwasher-safe silver cutlery. Christofle advises using powder detergent that is free from chlorine and lemon. Use a delicate cycle and and rinse aid to prevent spotting.
- Rinse off food residue and wash as soon as possible. Place knives blade down in baskets.
- Wipe completely dry, as soon as the dishwasher cycle finishes, with a fine-textured lint-free cloth before storing in a dry environment.
- Don’t wash with other metals to avoid chemical reactions.
- Christofle recommends giving cutlery a polish every 90 cycles, using liquid or paste silversmith’s rouge, a specialist product available from silverware manufacturers.
Silver plate
Since the 1860s, silver-plated flatware has been made by electroplating thin layers of silver onto various alloys. Pieces may be stamped EP, EPNS or EPBM and you won’t see the word ‘sterling’ on silver-plated cutlery.
Modern plated flatware has a bright shiny finish, is lighter than solid silver and is more expensive than stainless steel. Silver thickness, measured in microns, indicates expected longevity, roughly from 20 to 35 years. Reputable makers will provide this information.
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Since the 1860s, silver-plated flatware has been made by electroplating thin layers of silver onto various alloys. Pieces may be stamped EP, EPNS or EPBM and you won’t see the word ‘sterling’ on silver-plated cutlery.
Modern plated flatware has a bright shiny finish, is lighter than solid silver and is more expensive than stainless steel. Silver thickness, measured in microns, indicates expected longevity, roughly from 20 to 35 years. Reputable makers will provide this information.
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Follow the care tips for solid silver, with these extras. Thin layers of silver, a relatively soft metal, will gradually wear with use, washing and polishing. Hopefully, you’ll get years out of your service before this happens, but you can slow the process down with these simple tips:
- Spread use of flatware through the whole set, so wear is even.
- Never use metal scouring pads or brushes, and don’t be over zealous when polishing. Use a tarnish-inhibiting silver polish.
- Badly damaged silver-plated cutlery can be professionally re-plated.
Mixed materials
Treat cutlery with wooden, ceramic, plastic, bone or crystal components with care.
Treat cutlery with wooden, ceramic, plastic, bone or crystal components with care.
- Always follow the maker’s washing instructions. Wooden handles will swell with long exposure to water, so it’s best to hand wash them. A little oil rubbed into dulled handles will bring back lustre.
- Different expansion rates can cause cracking at joints with high heat. Use a low temperature setting on dishwashers.
Other metals
The rise of copper, rose gold and bronze cutlery on the market reflects the current popularity of warm, burnished metallics. Many budget-priced sets may say ‘copper-look’ or ‘bronze-toned’ and not contain the actual metal, so check what you are buying and read through the maker’s care recommendations.
Tip: Ensure your cutlery is of modern manufacture, as older items often included toxic metals. Old bronze (copper plus tin) cutlery contained lead or arsenic. Don’t use any cutlery with verdigris, a greenish discolouration that can occur on copper and bronze.
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The rise of copper, rose gold and bronze cutlery on the market reflects the current popularity of warm, burnished metallics. Many budget-priced sets may say ‘copper-look’ or ‘bronze-toned’ and not contain the actual metal, so check what you are buying and read through the maker’s care recommendations.
Tip: Ensure your cutlery is of modern manufacture, as older items often included toxic metals. Old bronze (copper plus tin) cutlery contained lead or arsenic. Don’t use any cutlery with verdigris, a greenish discolouration that can occur on copper and bronze.
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- Bronze has a high percentage of copper, which is very soft and is easily scratched. It should be hand washed, as dishwasher heat and detergents change the natural bronze colour and damage the surface. Buff with a flannel cloth before storing.
- Some bronze cutlery has a protective lacquer coating. If unsightly tarnish occurs, the coating may have been heavily scratched or degraded. Get professional advice – many manufacturers provide a strip-and-polish service.
- Rose gold cutlery is usually stainless steel electroplated with a layer of gold/copper alloy. Hand wash.
- High-end copper-toned cutlery is generally 18/10 stainless steel with a titanium coating and a copper finish, and should be hand washed.
If you have gold-plated cutlery to care for, be prepared to get out the kid gloves. Although gold doesn’t tarnish as quickly as silver, it can be damaged. Danish company Rosenthal recommends the following:
- Hand wash items straight after use and don’t allow food or liquids to dry. Clean thoroughly between tines of forks.
- Remove staining with a soft cloth, mild detergent and lukewarm water. Heavy stains should come off with a short soak in hot water.
- Gold scratches easily and gold-plated or gold-embellished cutlery should be hand washed.
- Air drying will cause spotting – dry with a soft cloth.
- Alternate pieces regularly for equal wear.
- Buff once or twice a year with a dedicated gold-cleaning product.
Collectable cutlery
It’s not always possible to determine the metal in vintage cutlery and modern polishes and detergents may react adversely. Pre-1950s pieces, made before dishwashers were common, were not designed to withstand dishwasher detergents or high-temperature washing and drying cycles. Utensils with patches worn through to the base metal may affect taste or even be toxic. It may be best to put your vintage treasures on display and eat with something else.
It’s not always possible to determine the metal in vintage cutlery and modern polishes and detergents may react adversely. Pre-1950s pieces, made before dishwashers were common, were not designed to withstand dishwasher detergents or high-temperature washing and drying cycles. Utensils with patches worn through to the base metal may affect taste or even be toxic. It may be best to put your vintage treasures on display and eat with something else.
Dishwasher dilemma
Although many makers advise their products are dishwasher-safe, take some basic precautions.
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Although many makers advise their products are dishwasher-safe, take some basic precautions.
- Place knife tips downwards.
- Don’t ‘spoon’ your spoons or food will get trapped between them.
- Stack spoons handle-down so they don’t take up space in the basket.
- A top cutlery shelf with a ‘nesting grid’ that separates items is the best way to avoid scratching, and it lets water circulate.
- Lemon-scented dishwasher detergent may contain citric acid, which is a corrosion risk.
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Technically, ‘cutlery’ refers to bladed items, although in everyday usage, it covers all Western-style eating utensils. ‘Silverware’ has evolved to mean cutlery, whether silver or not, and ‘flatware’ is a catch-all. Australians, however, often simply refer to ‘knives and forks’. Whatever word you use, their appearance on the table is an important part of the eating experience, so keep yours in tiptop shape.