Polishing Silver Forks, Spoons, and Knives
Our summer polishing project continues with my large collection of silver flatware. After several cleaning and polishing sessions, all the silver forks, spoons, and knives are shimmering once again.
There are a few ways to clean silver. One nontoxic method is to fill an aluminum pan with hot water, salt and baking soda, stir until it is all dissolved, and then soak the pieces until a chemical reaction occurs that removes the tarnish. This technique is faster than hand cleaning but may cause pitting and remove the more desirable tarnish called patina. Silver cleaning cloths made especially for removing tarnish from precious metals are also available. Many experts recommend using a good-quality, non-abrasive commercial silver polish. I've been using Wright’s Silver Cream for years and love how it works.
Enjoy these photos.
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- In my Winter House servery, I have several shallow drawers specifically designated for storing silver spoons, forks, and knives. I use these pieces often for entertaining, so they are very lightly tarnished – some pieces don’t even look tarnished at all, but it is always a good idea to clean silver regularly, so it doesn’t develop a thick coat of tarnish that is harder to remove. Polishing them a couple times a year is generally sufficient to keep everything in good condition.
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- This drawer is specifically used to store my mother of pearl flatware. Both silver and those with special handles should never be placed in the dishwasher. The detergents’ aggressive chemicals, combined with the washer’s high cleaning temperature, will eventually turn the silver grey or white, with a dull, non-reflective surface.
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- I’ve purchased many of my pieces from antiques fairs and shops over the years. I try to buy sets whenever I can. When buying antique or vintage silver flatware, always check the lengths of the prongs on the forks and the ends of the bowls on the spoons. These are the two areas which get the most wear. And check to make sure any decoration is also intact.
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- Wright’s Silver Cream is a gentle all-purpose polish that works on all types of silver. It also works nicely on stainless steel and chrome and comes in a big tub.
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- Whenever cleaning precious silver, we use soft moistened sponges. Made of all-natural material, these sponges are compressed to a thin rectangle for easy storage and then pop-up when wet. A soft cloth can also work well.
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- Wright’s Silver Cream anti-tarnish agents leave a protective invisible wax-like surface that actually slows the formation of tarnish. It’s also ammonia-free.
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- Each piece is washed separately – first, it is coated completely with the silver cream. The silver will start to brighten as it is rubbed. Always use silver polishes that are non-abrasive, and opt for formulas, such as creams and gels instead of sprays. It’s also a good idea to use gloves when taking on this task, so the cleaning cream does not come into contact with the skin.
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- We also place terry cloth towels on the bottom of the sink, so the metal doesn’t bang against any surfaces. I also do this whenever washing delicate china pieces – just in case something slips through the hands.
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- After cleaning with the silver cream, these spoons are washed with water and dish soap to ensure all the cream is removed. These spoons look very shiny.
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- The finished pieces are dried and placed on another towel, so they can be sorted before being put away. Do not let silver air dry, because water left standing can cause spotting.
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- The same is done for these silver knives with mother of earl handles. Mother-of-pearl, nacre, is a glowing, pearlescent material that’s used to make flatware handles, jewelry and ornaments. Mother-of-pearl comes from the inside of oyster and abalone shells.
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- Once cleaned, these too are washed thoroughly with regular dish soap and water.
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- As Elvira cleans, Enma dries – it is a serious process to get hundreds of these utensils polished.
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- They look so beautiful and shiny after they are done. Mother of pearl is delicate and will scratch if mishandled.
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- There are so many different types of knives. Look at this sampling – all the handles are different and can be flat, hollow, or solid. The blades are also very different – sometimes beautifully engraved. And the size may vary by as much as an inch or two between patterns. Do you know… knives were the first pieces of flatware used at the table? In fact, knives, or pointed personal “weapons,” sometimes became the source of many dangerous and violent meal gatherings. In 1669, King Louis XIV of France banned pointed knives at the table in an effort to curtail violence. In the 1700s, the blunt-ended table knife became much more popular. Knives and various spades were made for cutting and spreading – for cutting fish, poultry, fruits, desserts, and butter. And there were special knives for using only at lunch, and some only at dinner.
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- Once cleaned, the knives are returned to the drawer – all organized by type and design.
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- The spoons are also organized by size, function, and style – notice how similar these are, but none are exactly the same. Spoons also come in many interesting forms – teaspoon, dessert spoon, table spoon, sugar spoon, spoons for basting, spoons for scooping, and even spoons for sifting.
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- All the drawers are outfitted with shelf liner at the bottom. These shelf liners are available at any kitchen supply store. I like to use non-adhesive grip liners. They stay firmly in place and provide a bit of cushioning for the silver.
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- Enma carefully returns the spoons back inside the drawer, lining them up with other like pieces.
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- Here is the drawer of mother of pearl knives – easy to see, access and count when preparing for a dinner party. Another tip for storing silver – keep it away from high humidity and high heat.
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- Try to make time to use precious silver when entertaining – regular use is the best way to prevent tarnish from forming. If you have a large collection, try to rotate the pieces, so everything gets some use during the course of the year.
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- And, since silver can easily get scratched or dented you have to handle it with care. That includes storing it so that items don’t bang into one another. Always wash silver soon after using, since any salt and acidic foods can cause damage and pitting. The joy of owning beautiful silver flatware does require some work to keep it looking beautiful, but it is all well worth the effort. Happy summer-entertaining!
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