Q.
My stainless steel knives are only a year old but look stained and tarnished. What do you recommend to clean them?
A.
The annoying secret is out: “Stainless” steel is really a misnomer—the name of this metal refers to the fact that it doesn’t rust as easily as other metals; however, it does get marks on it and can be corroded by prolonged exposure to acidic foods. But hey, it still beats plastic sporks. Try cleaning your stainless cutlery with a soft cloth soaked in a solution of half white vinegar, half water. If that doesn’t cut it, scrub the knives with a baking soda paste or a nonscratching cleanser such as Bon Ami. To keep stainless steel looking spotless, wash it soon after use—especially when you’ve eaten acidic or salty foods—and towel dry it immediately to prevent water marks.
-- The Nest Editors
Feb 22, 2011
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