Reminder: Don't Wrap Silver with Rubber Bands!

We've discussed in the past the fact that rubber can damage silver. Unfortunately, the word has not gotten out to everyone.

Yesterday, we received some Wallace Rose Point dinner knives that we had purchased by mail. The knives were in "like new" condition EXCEPT for the fact that someone had wrapped them in rubber bands that damaged the handles!

Something like this that violates proper care methods for sterling really sets me off and I just had to post this article as a reminder. Rubber can damage silver!

We recommend that rubber gloves not be used when cleaning silver. And definitely, rubber should not be stored anywhere near silver.

So, spread the word.

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Patina in a Jar

We've mentioned in several posts that French gray and patina are desirable attributes that develop over time on sterling pieces. We've also talked about cleaners that remove these attributes resulting in a bland looking piece, in our opinion. Finally, we've suggested ways to restore patina and French gray in a shorter period of time than it takes under natural conditions.

Here's something we've not mentioned: Liver of Sulphur. This is a product that can quickly tarnish a sterling piece. We have never used it so we will not attempt to explain how to use it nor do we over any opinion regarding the pros and cons of its use.

Based on what we've read, the concept is simple but care must be taken to get just the effect you want. Here is a review article we found on the eBay web site that describes how to use this product: How to use Liver of Sulphur for Metal Patina. Do your own Google search - you'll find all sorts of reference articles.

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Saint Genesius Medal Cleaning Question

A reader sent us this question.

Jim, I have a round, Saint Genesius medal necklace, purchased about 1973. It is slightly larger than a quarter and about the same thickness. I believe it was purchased from a religious supplier…maybe from NYC???.

On the bottom is stamped “Sterling Creel” or “Sterling Greel”. No one seems to know what this is and I haven’t found anything on the Internet about it. The biggest reason I’m asking…aside from general curiosity…is that silver polishing cloths and solutions do not clean it. The only way I that has worked is to use a soft polishing wheel on my Dremel tool – on slow. I’ve only done this twice in 35 years because I know it’s removing silver as well as the tarnish. The tarnishing is extremely uneven. The relief image on the front seems to polish up a little, but the tarnish on the smooth back
doesn’t.

Any information or suggestions?

Thank you very much. This is THE MOST prized possession I have.

If anyone out there has some information about this, leave a comment or send us an email.

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An "Eggciting" Tarnish Experiment

We've mentioned several times the effect certain foods can have on sterling. We decided to have a little fun with one of the primary culprits - eggs! We boiled an egg, cut it into small pieces and placed them in a bowl. We placed a silver plate piece next to the bowl and kept them overnight inside a cake container. You see the before and after pictures below along with a picture of the cake container.

BEFORE

AFTER

The "after" picture really does not show how dramatic the change was. The sulphur in the egg caused significant tarnish in just 12 hours. The moral of this story is to wash your sterling soon after being exposed to eggs!

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Why We Hate Chemical Dips!

We've mentioned a few times already that we don't recommend the use of chemical dips to clean sterling flatware. Here's an example of why we say that.

We recently came across some nice Chantilly dinner knives that were in pretty good shape. It was obvious that some of the handles had been cleaned with a chemical dip. In the picture below, the knife on the right is an example. There was one knife in the group that had not been dipped - it's shown on the left. We have not tried to clean them or polish them in any way so far.

Look how "lifeless" and plain the knife on the right looks. The dip has removed all traces of patina and French gray from the knife on the right that the knife on the left still exhibits. And, we still have to polish the knife on the right because the dip leaves a residue on the surface! We'll polish both of these and when we're done, the one on the left will be have much more character than the one on the right. We won't attempt to remove the French gray deep within the pattern of the knife on the left.


Here's an example of another problem - it looks like the person who dipped these knife handles got some of the chemical on the blades. Look at the permanent shadows now embedded in the blade of the knife in the picture below. Beautiful knives were damaged when this could have been avoided.

We cannot tell a lie - we do use chemical dip now and then but not over an entire piece. The most common area is between fork tines where it's hard to polish. We use a Q-tip with the chemical dip to clean between the tines. And, very rarely, we need to remove some excess tarnish from deep within the pattern somewhere. We use a toothpick with a tiny drop of the dip on the tip of the toothpick!

So, please don't immerse your nice sterling in a dip. Let it build up a nice patina over the years.

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eBay Reviews and Guides

Have you had trouble finding the information you need regarding sterling flatware? Here's another source of information:

eBay Reviews and Guides

I suggest entering "sterling flatware" in the keyword search field as a starting search. You can refine your search once you see the type of information available. You''ll probably be more interested in Guides than Reviews. Most of these were written by people who have knowledge about a specific subject. For example, you can find Guides that discuss these topics related to sterling:

• Cleaning
• Buying
• Selling
• Identifying
• Specific manufacturers
• Silver purity
• Setting the table

Be aware that some Guides may not be completely accurate or the author may have a particular bias so don't assume that you have the best answer. On the other hand, this is a good place to go for additional information.

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Help Cleaning Steel Knife Blades

A reader emailed us this question:

I want to ask a question about pitting on steel blades attached to silver handles: does anyone have any suggestions how to remove it? I have a lovely 1930's set of sold silver Kings Pattern dinner knives and the steel blades are pitted. I don't particularly want to have the blades replaced. I wonder whether any of your bloggers could suggest a solution to my problem.

I've not had much luck with this issue. I would also like to find a better way of polishing out abrasions on stainless steel blades. Does anyone out there have a solution? Send us an email or post a comment to this post.

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I Want My Sterling to Tarnish!

What? Why in the world would you want your silver to tarnish? Well, there actually is at least one valid reason.

Many people who own patterns with intricate designs appreciate the effect of slight tarnish buildup deep within the crevices of the design. This enhances the lines of the design and adds some visual depth. This type of tarnish actually has a name - "French gray".

A problem arises when someone adds a brand new piece to an older set. The new piece may look somewhat bland compared to the old pieces because the French gray has not had time to develop on the new piece. One solution is to let the new piece sit out in the open air for a while. We performed a test on a like-new piece of Gorham Buttercup by letting it sit on an open shelf in the kitchen area for about three months. After that time, it began to match older pieces of Buttercup with French gray. We cleaned the smooth surfaces.

Now if you are in a real hurry to develop some tarnish, you can use the boiled egg trick. Hard boil an egg, cut it into pieces and place it in a plastic bag. If you place a piece of sterling in the bag, it will tarnish dramatically in a few hours. The problem is that this tarnish will not be embedded deeply in the crevices of the design as it would have been had it developed over a long time.

If you want French gray, we recommend letting it develop naturally over time.

One word of caution - chemical dip cleaners will remove your French gray.

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Testimonial: Wenol Metal Polish

We have avoided endorsing products but we have had such good success with Wenol Metal Polish when dealing with severely tarnished or poorly maintained pieces that we thought a testimonial was in order. We buy two or three tubes at a time! It's good.

We were not asked to do this by the the Wenol people nor are we being compensated by them. We just appreciate a good product.

Be aware that Wenol contains a mild abrasive and might remove traces of silver during the polishing process. Be especially careful with silver plate pieces.

We don't sell this product but you can find it simply by typing "Wenol" in the search window in the right column and clicking "Search".

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How Do I Remove Rust From Sterling Flatware?

Rust on sterling flatware? I question the fact that you actually have sterling flatware. Tarnish, maybe, but rust?

Perhaps there might be some rust issue with silver plate knife blades or with the joint where the blade meets the handle but this is just a guess. I never have seen rust on sterling pieces. I welcome comments from readers who have different information.

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Why Do My Stainless Steel Knife Blades Pit?

Stainless steel blades are tough but they can be damaged. Pitting is most often caused by prolonged contact with salt and foods that contain salt. They also can be pitted through long contact with water. Here are some tips.

• Don't soak knives for prolonged periods
• Don't use "rinse and hold" cycle with knives in the dishwasher
• Wash and dry soon after use

The best rule is to hand wash all your sterling flatware soon after use with mild soap, then dry immediately.

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Uneven Spoon Tarnishing

Note: This post was created while we were on the road in Luxor, Egypt.

We rejected in error a comment from a reader so we have created a post here to repair the error.

The reader asked why his/her soup spoon bowls tarnished faster than the spoon handles.

We can only guess at the answer. Certain foods cause tarnish much faster than others. These include eggs and vinegar. We add vinegar to some Chinese soups we prepare from time to time so maybe that's what this reader was doing. We suggest prompt hand washing after use to help alleviate the problem.

We will be interested to hear comments from other readers on this subject.

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Professional Polishing

We receive enough questions about this topic that it deserves its own post. The typical questions are worded, "Do you professionally polish the pieces you sell?", "Do you know someone who professionally polishes silver?", or "Will you professionally polish my silver?"

I'm not sure what the term, "professional polishing", means. I assume most people mean a process that will make a piece look as close to brand new as possible. If that's the case, we do not do this. We've alluded to the following reason in other posts regarding care and cleaning.

Over time, sterling flatware pieces that are cared for properly will develop a rich patina caused by a combination of microscopic abrasions, tarnish and rubbing during hand cleaning. In addition, intricate patterns will develop darker areas, known as "French gray", within the pattern that many owners think enhances the pattern. Both the patina and the French gray are considered positive things by most sterling flatware owners. If we "professionally polish" to make a piece look like new, the patina and French gray will be lost.

Having said that, I must state that we do polish many pieces we sell. If a piece just doesn't look right, we polish enough to restore it to the best possible condition. But we don't just polish for the sake of polishing.

So, perhaps the question should be, "Why do you want the pieces to be professionally polished?" There are probably good and valid reasons but we should always ask ourselves, "Would careful personal hand-polishing, taking care to preserve the richness of the finish, be better?"

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Oh, No! Brown Spots On My New Flatware!

If you ask me about brown spots on your new sterling flatware pieces, the first thing I will ask you is, "Did you wash them in a dishwasher?"

As we've stated earlier, sterling is 92.5% silver and 7.5% something else, often copper. If you wash your new sterling in a dishwasher, water droplets may form on the surface of your pieces. As the pieces dry, the water reacts with the copper and forms brown spots.

After repeated use and washings, the copper on the surface of the pieces gradually wears away, leaving a pure silver surface. The problem will be eliminated. Here are some ways to avoid the problem to begin with, any one of which should work.

• Wash your flatware by hand for at least the first ten times you use it.
• Use a wetting agent in your dishwasher.
• Remove the sterling pieces before the dishwasher drying cycle begins, then hand dry.

Of course, we prefer never to use a dishwasher to wash sterling flatware. See our earlier post, Washing Sterling Flatware in a Dishwasher.

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Washing Sterling Flatware in a Dishwasher

Is it safe to wash sterling flatware in the dishwasher? You will find many articles that state it is safe. But, you also see these caveats:

• Rinse food from the flatware immediately after use and before placing in the dishwasher
• Never let stainless steel and sterling touch each other - washing separately is preferred
• Avoid lemon-scented detergents and detergents with chlorides - use a mild detergent
• Never sprinkle detergent directly on the flatware - pitting could result
• Use a water softening agent if you have hard water
• Remove the flatware before the drying cycle - dry by hand with soft cloth

Having said all this, our preference is NOT washing sterling flatware in a dishwasher. Washing by hand with a mild soap immediately after use is our preferred method. See the post below about avoiding rubber gloves.

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Avoid Rubber!

From time to time, we come across sterling flatware with rubber bands holding a group of pieces together.

DON'T DO THIS!

Rubber can harm silver. Keep rubber away from yours. Don't even use rubber gloves when cleaning your silver.

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Cleaning: Chemical Dips

We will post tips regarding cleaning from time to time. This is the first.

There is a type of silver cleaner available that removes tarnish by simply dipping the piece into the liquid cleaner. There are also recipes available for creating your own dip using household utensils and ingredients.

In general, we do not favor these methods. If you have worked over the years to develop a rich patina to your silver and perhaps French gray in the pattern details, the chemical process will undo your hard work. We recommend instead regular hand polishing.

The ONLY time we ever use a chemical dip is when we run across a badly tarnished fork. We may use the dip to help clean the tines since it's difficult to polish between the tines by hand.

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When is Tarnish a Positive Thing?

We are asked occasionally if we "professionally polish" pieces of sterling flatware that we sell. Our standard answer is, "No."

Before proceeding, let's define what tarnish is. Sterling silver, by definition, is 92.5% pure silver. This silver reacts with gases in the atmosphere to form corrosion known as tarnish. Sulfur dioxide is particularly corrosive. You can demonstrate this by placing a piece of sterling into a plastic bag with a chopped boiled egg. The sterling does not have to touch the egg but the gas given off by the egg will tarnish the piece within a few hours. So, tarnish is bad, right? Well, yes and no!

Of course, no one wants sterling pieces to be black with tarnish. Sterling is supposed to be silver in color! However, the tarnishing process coupled with hand polishing causes pieces to develop a rich patina over the years. And many argue, myself included, that intricate pattern designs like Gorham Buttercup and Wallace Grande Baroque are enhanced by light tarnish. In fact, there is a term, French gray, that implies that this is a desired thing.

So, back to the original question regarding "professional polishing". This process will remove much, maybe all, of the patina and French gray. Therefore, we only polish as much as we think necessary to have a nice-looking piece.

Below are two pictures. The first is of a Gorham Buttercup fork that has very little tarnish. The second is of a Gorham Buttercup teaspoon with some tarnish. Note how the tarnish brings out the details of the design. I'm not saying which is best because it's a matter of personal taste.


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