Guidelines and recommendations for a correct maintenance of cutlery
Beautiful cutlery can make all the difference on your dinner table. If you follow these simple guidelines when you are washing it and storing it, your cutlery will keep its sparkle for years.
The blades would have to be washed immediately after use and dried after washing with a soft or absorbing cloth.
Always check that your cutlery is designed to be washed in a dishwasher. Most of Bugatti cutlery are dishwashersafe, we remind these simple precautions:
- Stainless steel cutlery 18/10 are dishwasher-safe up to 65 °C.
- The colour handle cutlery are dishwasher-safe at lower temperature (50-55 °C.). Use a mild non-abrasive detergent that does not contain chlorine, alcohol or perfume.
- The wood handle, with SWAROVSKI® inserts, golden or silver-plated parts cutlery, can only be washed by hand. They are not dishwasher-safe.
Follow the instructions that come with your machine. Remove and hand-dry the cutlery as soon as the wash cycle finishes, if this would not be possible, open the door of the dishwasher so that the water vapor can come out and it does not create damp conditions.
Load knives separately from forks and spoons and with the blade pointing downwards for safety. Avoid using a rinse-and-hold cycle: cutlery left in a damp atmosphere can become stained or damaged. Do not mix silver plated and stainless steel items in the same cycle.
Generally, drying in dish-washers does not prevent rusting: therefore dry manually immediately after washing in dish-washer.
Use a liquid detergent or a cream, not powder. Do not use wire wool or abrasive cleaners and please avoid using slightly alkaline detergents , containing alcohol, perfumes and chlorine (bleach).
BUGATTI STAINLESS STEEL
Prolonged contact with salt, vinegar, egg, tomato sauce, acid fruits, detergents or some of the mineral salts in tap water can cause pitting and staining. Take special care with knives: the blades are made in a stainless steel alloy with an high carbon content (X40CR14). The heating treatment gives to the blade a hardness that guarantees an optimum cut and a long life of the blade edge. Don’t leave stainless steel cutlery to soak or store it in damp conditions, as this may cause staining and require polishing. Polish away any stains with a stainless steel cleaner ( boiling water and vinegar or lemon).
There are two kinds of table knives: knives with inserted blade and monobloc knives. In the first case the blade is made of special steel and is forged after being inserted into the knife handle; this is then finished and polished together with the handle. In the second case, instead, the blade and the handle are made from a single piece of metal, “one block”