How do you protect silver cutlery from black spots?
Verena Holthaus designs dinner events and founded a concept store for modern tableware in Munich. Her online shop sells silver bowls and cutlery, as well as rents them for events. She is an expert in the care of silver-plated objects:
"Silver tarnishes. It reacts with sulfur compounds in the air. The result is dark spots that rub off, like blackening your fingers. It's not dangerous to your health; some people find slightly tarnished cutlery charming, while others find it lacking a sense of cleanliness. In my experience, it makes no difference whether the silverware is in use or in storage. However, there is a trick to prevent tarnishing that I learned from my parents. Back then, the silver cutlery was stored in plastic bags, sealed from the air. You can also vacuum seal it, but that's not environmentally friendly because it uses so much plastic. I recommend sealing the cutlery in a plastic bag with a rubber band and storing it in a drawer. This way, it comes into contact with fewer sulfates in the air and therefore reacts less.
How quickly silver tarnishes depends on various factors, such as the amount of sulfur in the air and how often it is used. The more often it is used, the more often the black deposits are removed during washing. In my experience, the age of the silver also plays a role. With some foods, a chemical reaction occurs. For example, I advise against eating egg with a silver spoon, as it takes on a strange taste and the spoon tarnishes. Sulfur compounds in the egg react with the silver of the spoon and form silver sulfide. This is harmless, but the taste takes some getting used to. When silver comes into contact with lactic acid bacteria, such as cream cheese, black spots form that cannot be cleaned off. The damage can only be repaired, if at all, with professional help from a goldsmith. Acidic substances, such as lemon or strong vinegar, are harmful to silver-plated surfaces if left in contact for a long time.
Discolored silver can be polished to a shine with a soft wool cloth, or you can place it in a pot containing warm water and vinegar, in a ratio of two to one, along with aluminum foil. As if by magic, the oxidized layer visibly dissolves from the metal. There's an inexpensive polish available at the drugstore. It's a beige paste that gives off a slight smell of rotten eggs and ammonia. It's best to wear gloves when using it. A pink paste, made in England, is slightly more expensive. There's also a cleaning agent, a silver bath, a real chemical. I use this very rarely and only when it's extremely dirty, because with silver-plated objects, the silver is slightly damaged with every use.
As a general rule, silver-plated cutlery shouldn't be put in the dishwasher, as the silver plating can wear off. If you do put your silverware in the dishwasher, you should at least choose a low-temperature wash cycle. Personally, I do it anyway, and if necessary, I'll have it re-silvered because I still consider cutlery a useful item."
süeddeutsche
