It's a
bit of a
dilemma:
how
do you choose between silver,
silverplate and stainless steel ?
Actually, today's
hostess is lucky. She can set a traditional table
tonight and an ultra-modem one tomorrow; marry
grandmother's silver with bone china or sturdy
stoneware. Still, it's not always easy to know
what's what in the flatware field. Let's demystify
things a little.
Silverware refers to
both sterling silver and silverplate. Silver has a
characteristic pale-white color that changes
according to what is placed next to it. The
distinctive shine is due to silver's
light-reflecting properties. The thinnest sheet of
silver will reflect 95 % of the light that strikes
it. Silver's natural luster dulls a little with
age, acquiring a soft patina thanks to the minute
scratches imparted by regular use. Burnishing
increases its natural luster. Give your silverware
the loving care it deserves, and it will repay you
many times over. The best and easiest means of
caring for silverware is to use it frequently. With
regular use, silverware stays cleans and acquires
the patina which enhances its beauty - and your
table.
Silver does tarnish,
true. This is incorrectly called "oxidation'; but
oxygen has little to do with the chemical reaction
that causes tarnishing. The true culprit is the
sulfur present in the air, in certain foods such as
eggs, mayonnaise and shellfish, and in some
materials such as rubber. When this sulfur comes
into contact with silver, sulfurization occurs, and
the silverware turns first yellowish, then brownish
and finally, if no steps are taken to protect it,
black.
With a little care,
however, this need never happen. Silverware can be
washed by hand with a soft sponge and soapy water.
Avoid abrasive powders and sponges - they will
scratch the relatively soft metal Wash flatware
just a few pieces at a time, so the pieces won't
rub against and scratch each other. By the way,
bleach should never be allowed to come into contact
with silverware: it will blacken the silver and
corrode the stainless steel blades of
knives.
Contrary to general
belief, silverware can be successfully washed in
the dishwasher, as long as a few simple precautions
are observed Use the recommended amount of
dishwasher detergent, no more - an excess of
detergent will tend to wear away the surface of the
silverware. At the end of the wash cycle, open the
door of the dishwasher and let the silver air-dry
to avoid spots caused by impurities in the water.
Better yet, take it out and wipe it dry. This
gently polishes the silverware and helps keep its
luster and shine. Knife blades are made of
stainless steel for sharpness, but they cannot be
made 100 % stainless, and they may become pitted
when they're over exposed to the humid environment
of a closed dishwasher.
If you're washing
silverplate and stainless steel flatware in the
same dishwasher load, keep them separate so the
harder stainless won't scratch the softer silver.
Older knives (the ones you inherited from
grandmother) should not be machine-washed, since
their blades were mounted with resinous products
which are corroded by heat and
humidity
From time to time, of
course, you'll want to polish your silver. There
are a number of products made especially for this
purpose, including anti-tarnish polishing paste or
liquid, which cleans, polishes and protects
silverware at the same time, and instant cleanser,
which cleans but has no protective properties. Wear
cotton gloves when cleaning silverware, to keep
your hands clean and prevent leaving fingerprints
on your silverware. Never wear rubber gloves as
rubber has a high sulfur content and will leave
hard-to-remove black marks. Proper protection and
storage are crucial. Some silverware is now
lacquered by the manufacturer to prevent tarnishing
and eliminate the need for polishing. Otherwise,
keep your silverware in specially made bags, which
protect against oxidation. Silver-cloth bags are
available to fit every size and shape of
Silverware, and the material is also sold by the
meter to line drawers or tailor-make silver bags.
Never store silverware loose in a drawer because of
the risk of scratching.
The same care
recommendations apply to silverplate as to sterling
silver, but plate is stronger than sterling, since
the coat of silver is applied on a strong base
metal. The layer deposited is pure silver, but
sterling contains 7.5 % other metals, mainly
copper.
Stainless steel, the
name given to a broad range of compounds, has
cornered a large share of the market today. It is a
solid metal, and an exceptionally durable one, many
times harder than silverplated or sterling pieces.
It is scratch-resistant, but there is no such thing
as "scratch-free stainless steel. Stainless steel
compounds contain varying amounts of chrome, and
some contain nickel as well. The better brands of
flatware are made from steel containing both chrome
and nickel. This is usually referred to as 18-8
stainless steel, which contains 18 % chrome and 8 %
nickel. The chrome gives the steel its stain and
rust-resistant properties; the nickel makes the
metal harder, combines with the other ingredients
to make the stainless completely rustfree and less
susceptible to staining, and gives the bright white
color which makes stainless steel look similar to
silver.
As we've said, it is
impossible to completely avoid scratches. Careful
handling will minimize but never eliminate them. As
with silver, over time the scratches will impart an
attractive patina effect. The blades on stainless
steel flatware require a little extra care because
of their high carbon content. Wash and dry them
after use - don't leave them to
soak.
How to choose? No one
ever said you couldn't have silver today and
stainless tomorrow. And when you buy the best and
lavish a little extra care on your flatware, the
rewards are many.
