Simon Stevens is an award winning product designer and a driving force in ceramic design. Simon has worked with some of World's most prestigious ceramic manufacturers and has taught and lectured on the subject throughout the UK. He has headed up Design Teams for lifestyle brands and now continues his design career in the established Simon Stevens Design Studio based in London. Simon's dynamic creativity resulted in his most successful designs being in the permanent collections of the Victoria & Albert Museum and the Frankfurt Museum of Applied Art.
Soaking will speed up corrosion, it will be particularly obvious in salt solution and acidic material. Dry the cutlery quickly after use, cleaning for a long lasting performance.
Avoid using abrasive scrubs or steel wire scourers in hand wash. Wash off any food remains as soon as possible with hot water and a neutral detergent.
They are dishwasher safe but do not leave them in the dishwasher for a prolonged period of time. Remove and dry as long as the cycle ends.
Knife blades are made in 420 stainless steel. Out of the cutlery tools, knives are the ones that need to be taken care of. 420 Steel, which gives higher cutting force with hardness, is less resistance to oxidation. Make sure knives are washed immediately after use and well dried before putting them away in a dry place.
Knife blades are made in 420 stainless steel. With higher percentage of carbon in the knife, makes it more exposed to corrosion. It is advisable not to use strong, chlorine-based or anti limescale detergents, they will expose your cutlery to rust much easier and faster, especially on knives and the Brass version of it.
Try to use them with care. They would scratch each other so as much as we want to use them casually, try not to stack them in dishwasher.
Surface patina will appear over time due to nature of the material.