| Tips on use and care - knives |
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To make your cutlery last, please use the following tips and remember that even the best quality steel can be affected by corrosion. 1. Wash your knives immediately after use. Avoid long contact with leftover food. 2. Use a neutral, or a low-alkaline detergent. 3. Do not use bleach, sodium hydroxide or other detergents with chlorine or chloride ions because they rust the steel and make it lose its shine. 4. Avoid rubbing your knives with abrasive products, cloths, metallic or synthetic cleaners. 5. If you use a dishwasher, put your knives in with the blades upside down and in separate containers from the rest of your cutlery to avoid contact and scratches. 6. Avoid leaving your knives submerged in water for long periods of time, especially in hard or saline water which can affect metals. 7. Dry your cutlery immediately with a soft and absorbent cloth. 8. Using the dry cycle of your dishwasher is not usually enough to avoid corrosion, use a cloth to dry your cutlery immediately after the dry cycle. 9. Do not to leave your cutlery inside the dishwasher for long periods of time. |