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Material Care & Maintenance

    Metals

    Follow these simple guidelines to keep metal tools looking clean and new.

    Avoid allowing metal tools to contact other metals while cleaning and drying.
    Wash and dry metals immediately after use to prevent tarnish or spots from appearing.
    Warm water, dish soap, and a soft cloth are a safe bet.
    Dishwashers are not ideal for high-end utensils and cookware, especially the heated dry cycle.

  • Stainless Steel

    Steel that contains chromium and nickel in addition to iron, carbon, and other elements is known as stainless steel because of the corrosion resistance the added metals provide. This strong, easy-to-clean, and stainless material is the one most often used in eating utensils.

    Hand wash after use using soapy water and non-abrasive materials. A gentle rub of baking soda can help restore shine when needed. Always dry immediately after washing, and keep steel from contacting other types of metal to avoid scratches.

  • Carbon Steel

    Some prefer a carbon steel kitchen knife for its ease of sharpening and the edge it will take. Many love the dark patina look of the metal as well. To develop the patina over time without developing rust or corrosion, diligent cleaning is key.

    Carbon steel should be washed routinely both during and after use. Wipe the blade with a moist towel, and then dry in between cutting tasks, especially when working with acidic foods. Chefs sometimes will even avoid highly acidic foods for the first few days of use until a patina begins to form.

  • Titanium

    Titanium won't rust or corrode. It is hypoallergenic, non-magnetic, and a poor conductor of heat. These properties and the fact that titanium does not react with acid (i.e., titanium does not impact taste like steel can) make it ideal for working with food and easy to clean.

    Just use soap, warm water, and a soft cloth; and towel dry. Avoid contact with other metals, as titanium can show scratches.

  • Anodized Titanium

    The color applied to titanium through anodizing should last a long time. Anodizing even improves wear resistance, but the color can fade over time. To maintain the food-safe oxide film that is the product of anodization and that creates the beautiful colors you see on many of our products, wash very gently with warm water, soap, and a non-abrasive cloth.

  • Sterling Silver

    The more silver is used, the more the finish improves and a beautiful "patina" forms, which is nothing more than a blending of thousands of miniscule scratches. For a long life, wash immediately after use with hot water, mild detergent, and a non-abrasive cloth. Dry immediately.

    For well used pieces, easily remove tarnish and bring out a beautiful shine using aluminum foil, salt, and baking soda: Place a piece of aluminum foil in the bottom of a glass dish, cover with steaming hot water, and add one to two teaspoons of salt and baking soda. Place your silver eating tools in the solution and you'll see the tarnish disappear in minutes. Remove once clean (within five minutes), rinse, and dry. Voila!

    Avoid contact between silver and hot surfaces or open flames, as well as with plastic wrap and rubber bands, which can bond to and damage sterling silver. Keep bleach away from silver as well.

    Wood

    Never let wood soak in water.
    Wash by hand; wood eating and cooking tools should not go in the dishwasher.
    Oil wood periodically to maintain a nice glow, bring out the grain, and keep it from drying.

  • Wood Cleaning

    Beautiful, natural, and a poor conductor of heat, wooden utensils are an integral part of many kitchens. Varieties of woods from maple and walnut to more exotic varieties like koa, catalox, chechen, and bloodwood make wonderful tools.

    First and foremost, do not allow wood to soak in water. With that out of the way, cleaning is easy: use soap and hot water. Cleaned thoroughly, wood should not harbor any more bacteria than any other utensil. Extra hot water will help after touching raw foods, and some prefer to drip-dry only, as a dish towel could recontaminate the moist wood.

  • Wood Care & Maintenance

    Oiling your wood utensils with a mineral oil like this one made from raw honey bee's wax will go a long way in maintaining their natural shine and beauty. Mineral oils are preferred to vegetable (i.e., olive) oils which can go rancid.

    Some woods will develop a fuzzy feeling known as "grain-raise" after enough use. What you feel are tiny fibers, the result of the grain rising due to moisture. To restore simply rub using a semi-fine sandpaper, or a dry Scotch Brite pad, or even a piece of a paper bag can do the trick. Also, be careful not to let wet wood contact cast iron, as it will develop dark spots that are difficult to remove.

    Tip: Designate certain wood utensils for sweet foods and others for savory to keep them from picking up disagreeable flavors.

  • Bamboo

    Technically a grass and not a wood, bamboo is a favorite in the food world for its eco-friendly, sustainable, and antibacterial attributes. Tests have shown that bamboo used in a variety of applications reduces the chance for bacterial transmission.

    Bamboo cleans easily with warm water, soap, and a soft cloth. Dry with a towel after washing.

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