The descriptions "rust-free", "stainless", or "inox" are only partly accurate. Knife blades can be damaged by not being cleaned properly and can also corrode.

The action of washing knives in machines is considerably more aggressive than cleaning by hand, particularly since they are no longer wiped dry individually! Very powerful wash detergents, knives being left in the-dishwasher for hours, the long term effect of chemicals at high temperatures etc. are just a few of the causes which can lead to staining or even corrosion on knife blades.

However, if you follow the recommendations below your knives will not suffer any damage in the dishwasher:

• Before placing knives in the machine briefly wash off the food remains on the blade of the knife under running water to avoid giving the cooking salt and acid-containing residues tome to act. This is very important in particular if the machine is not started up immediately.
• Always place the knife with the blades facing upwards, in other words with the handles facing downwards so the knives can be washed more effectively and to allow for better drainage of the rinsing water.
• Add powder and decalcifying agent in accordance with the instructions, use only brand label products. Particular attention must be paid to the professional maintenance and servicing of the machine in accordance with the manufacturer's instructions.
• Remove the knives from the machine immediately after the dishwasher programme has ended and wipe dry where possible. Check knife blades and immediately remove any water residues left behind, where necessary treat with a good metal cleaning agent. Never leave damp knives in the closed machine.

Brief information on the materials

Spoons and forks are normally made of chromium nickel steel which cannot be hardened. That is why they do not initiate any corrosion when they are being cleaned in the dishwasher. High quality knife blades by contrast are made of hardened chromium steel.

Since this steel contains much less nickel but consequently all the more carbon it is prone to corrosion. Knife blades made of this material can be ground thinner and sharper. They give a better cut and stay sharp longer.

The definition or the declaration "stainless" means that the corresponding objects are high-alloy steels. This enables the desired hardness and flexibility typical of knives to be achieved.