CUTLERY 48 Enquiries & Orders 0800 503 335 | Parts & Service 0800 504 504 Stainless Steel Cutlery—Care and Selection Steel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make Stainless Steel. The percentage of alloys added is reflected in their definitions: 18/10 = 18% Chrome/10% Nickel—this mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0% nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife blade needs the most care, as it lacks the Nickel protection. Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining. Rinsing in warm water will help to remove heavy soil build up, but prolonged soaking, and in particular, leaving cutlery in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible. A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or salad oil. To keep the shine on cutlery, use a sponge with white vinegar. 24-07-2020
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CUTLERY
48 Enquiries & Orders 0800 503 335 | Parts & Service 0800 504 504
Stainless Steel Cutlery—Care and SelectionSteel is an alloy of Iron and Carbon. To provide resistance to corrosion, Chromium and Nickel are added to make
Stainless Steel. The percentage of alloys added is refl ected in their defi nitions: 18/10 = 18% Chrome/10% Nickel—this
mix provides the best quality commercial stainless steel cutlery. 18/10 is actually softer than 18/0 (18% chrome, 0%
nickel), so knife blades are made of the harder 18/0 to enable the edge to be kept sharp. Due to this fact, the knife
blade needs the most care, as it lacks the Nickel protection.
Prolonged exposure to food acids, chloride (e.g., mustard, salt, eggs, jam) and moisture can cause pitting and staining.
Rinsing in warm water will help to remove heavy soil build up, but prolonged soaking, and in particular, leaving cutlery
in the dishwasher damp for lengthy periods should be avoided, as the resistance to corrosion is reduced while cutlery
is wet. Cutlery should be removed, dried and stored in dry conditions as soon as possible.
A mild abrasive or metal polish will remove discolorations, and water stains can be removed by applying alcohol or
salad oil. To keep the shine on cutlery, use a sponge with white vinegar.
VICTORIA 18/10 Stainless Steel• For a classic, sophisticated look on any table setting.
CUT412 Table Knife 226mm Doz
CUT415 Dessert Knife 215mm Doz
CUT413 Table Fork 207mm Doz
CUT416 Dessert Fork 176mm Doz
CUT417 Dessert Spoon 175mm Doz
CUT418 Soup Spoon 171mm Doz
CUT414 Tea Spoon 140mm Doz
CUT416
CUT417
CUT418
CUT414
CUT413
CUT415
CUT412
CUTLERY
54 Enquiries & Orders 0800 503 335 | Parts & Service 0800 504 504
INTRODUCINGPVD COATED CUTLERY
PVD (Physical Vapour Deposition), an eco-friendly vacuum coating process that is widely applied on various products such as jewellery, door hardware, car accessories and
PVD is resistant to chipping, fading, corrosion or tarnishing and most
properties (such as hardness, struc-ture, chemical and temperature resistance, and adhesion) can
Sola’s PVD has a 2-year warranty on manufacturing defects,
are recommended to be washed separately from forks and
completely dry before storing, to avoid lengthy periods of
Durban 18/10
Montreux 18/10
Hermitage 18/10
Oasis 18/10
Lima 18/10
Privilege 18/10
Sola Cutleryan indent offer direct from the factory