How to use stainless steel


Despite all the factors mentioned in the stainless steel section, it’s important to pay attention to the following 2 points when an intensive usage in the hotel business and catering is required:

  1. How to avoid scratches?
  2. How to use cutlery before and after washing? 


As any other metal, stainless steel can be scratched or damaged when in contact with other stainless steel products or with harder materials. It’s therefore important to avoid shocks:

  • Do not take the cutlery at once by chinking it together;
  • Do not “throw” it into the storage compartments;
  • Place the cutlery vertically into the dishwasher (into the compartments provided). If placed horizontally, the cutlery would be more shaken by water-jets;
  • Load the cutlery into the “vertical” compartments by type: this would prevent the dessert fork tines from scratching the tablespoons for instance. 


The main enemies of stainless steel when washing the cutlery are inappropriate rinse and dry.

 A. The rinse cycle must remove all food residues and washing/rinsing products. If these are allowed to dry:

  • Unpleasing stains might appear on 18/10 cutlery
  • 18/0 stainless steel cutlery and knives could be attacked by corrosion (only the knives if mono knives)


It’s recommended to wash the cutlery in an upright position and not too tight so that water can flow after the rinse cycle.

B. A too fast dry would generate stains that would not be easy to remove without putting the cutlery back in water.

  • If the cutlery is not dried enough, stagnant water might attack the steel and leave stains and the end of the dry cycle.

Nowadays, some machines can automatically dry the cutlery. Once the cutlery is still wet when removed from the dishwasher it is placed into these machines. Thanks to the vibration and contact with corn residues, the cutlery becomes completely dry and no residue is left. In addition, when the steel is automatically rubbed with the corn residues this creates a slight polishing reducing the scratches and maintaining the brilliant aspect of the cutlery.

 There are other causes of corrosion which you can find in the stainless steel section.