Thank you for choosing Robert Welch cutlery. 

We would like you to take a few minutes to read this leaflet on how to enjoy and protect the beauty and durability of your purchase.

”Stainless” really means “Stain resistant” and Robert Welch products are made from the finest quality, specially developed steel. Spoons and forks are made with finest 18/10 stainless steel that is 18% chrome 10% nickel. Knives are usually 13% chrome with hardened blades to retain a cutting edge. So by following these simple tips you can maintain your cutlery as near as possible to its original condition.

It’s easy.............

To protect the beauty of Robert Welch cutlery all you have to do is follow these simple guidelines:

We recommend you do this before you use your Robert Welch cutlery for the first time.

Washing by hand

It is the kindest way to wash cutlery, but remember that leaving it to soak first is not recommended, nor should you let it drain and dry on its own afterwards as this may leave watermarks.

Washing in the dishwasher

When the wash cycle has finished take a few moments to remove your cutlery and restore its natural sheen by polishing with a dry soft cloth. This is especially important for knives as they are made from different steel and are prone to corrosion if left in the moist atmosphere of the drying cycle on a regular basis.

Don’t mix silverware items with steel in your dishwasher, as it will leave marks on the silverware which cannot be removed.

Avoid using the rinse & hold cycle with cutlery as it is just the same as prolonged soaking.

The kinder way..........

A soapy sponge or cloth will remove most unwanted stains.  But if the marking is more persistent, avoid scouring with pads or abrasive cleaners.  It’s much kinder and easier to use a soft cloth with a branded stainless steel cream.  Many types are available through hardware retailers and in most large supermarkets.

 
Common Causes of Unwanted Marks

Rust marks
Don’t worry, stainless steel can’t rust.  But it can receive marks of rust from other items in your sink or dishwasher such as steel wool or non-stainless steel implements.

Rainbows    
There are numerous causes for these temporary surface blemishes. Detergents if not rinsed off and allowed to dry on the cutlery.  Contact with very hot fat.  Prolonged contact with salt, vinegar, egg, tomato sauce, acid fruits and wine.

Chalking     
Chalky streaks may appear as the result of unsoftened water being left to dry on your cutlery either in a dishwasher or at the side of your sink.

Pitting     
This affects knives particularly because of the specially hardened steel from which they are crafted.  The natural salts and acids present in food can cause pit marks if left on for a long period.  Pitting can also be caused by the salts used in the dishwashing process.