STEELITE INTERNATIONAL care & use guide
flatware • Flatware should be washed separately from dinnerware • Wash as soon as possible to prevent pitting from acidic food deposits • A pre-soak in warm water is recommended to loosen food particles • Make sure your cleaning agent is void of any abrasive or corrosive qualities • Use upright baskets to prevent scratching and to aid drying steak knives WOOD HANDLED KNIVES • Handwashing is recommended for the best performance and optimal product life • Wash knives with warm water and a mild detergent, rinse well and dry thoroughly • Water and harsh detergents will dull the finish and dry out the handles • It is recommended that the wooden handles be oiled as needed ABS (RESIN) HANDLED KNIVES • Low temp dishwasher safe • Wash knives with warm water and a mild detergent, • Rinse well and dry thoroughly • Not recommended for high temp dishwashers that exceed 167°F / 75°C • Knives should not be exposed to extreme temperature changes, which will cause the abs handle material to crack over time
• Do not overfill the upright flatware baskets • If using a low temperature dishwashing system, carefully follow the manufacturer’s instructions to avoid staining or corrosion • On completion of the wash, allow the flatware to air dry, hand dry if necessary • Be sure flatware is completely dry before storing in a dry location away from the kitchen STAINLESS STEEL KNIVES • Dishwasher safe • Wash knives with warm water and a mild detergent, rinse well and dry thoroughly BLADE SHARPENING • Serrated blades cannot be sharpened • Blades with no serrations can be sharpened as needed • The frequency will depend on how often the knives are used and how well they are maintained THINGS TO AVOID • Avoid soaking knives; they should be cleaned immediately after use to prevent damage caused by certain foods • Avoid using abrasive cleaners, scouring pads, oven cleaners or cleaners containing chlorine bleach or citric extracts • Avoid cutting on hard surfaces such as stone, metal or glass
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