![]() ![]() This is because in order to achieve a lasting, sharp edge, the steel used in the knife blade must be much harder than that used for other cutlery. Stainless-steel knives are more prone to corroding than stainless-steel forks or spoons. Remove stains by rubbing with a cloth soaked in vinegar or lemon juice, then rinse thoroughly. ![]() You can also use this method for hob-safe roasting tins, too.
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