How to clean black, dull, and gold cutlery with natural remedies
Cutlery with special finishes—like matte black , satin steel , or satin gold —lends an elegant and modern touch to the table. However, they require delicate care: harsh detergents, rough sponges, or dishwashers can damage the surface.
Here's how to keep them perfect over time with natural and safe methods .
Differences between matte and satin cutlery
Matte cutlery has a micro-rough surface that retains more dirt and is more likely to show scratches or streaks.
The satin ones, on the other hand, have a slight shine and hide marks better.
➡️ In short: matte requires more delicacy and frequent washing, satin tolerates cleaning better.
Matte Black Cutlery: How to Clean It Without Ruining It
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Wash them immediately after use with warm water and a few drops of mild detergent.
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Use only soft cloths or microfibre , never abrasive sponges.
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Rinse and dry immediately to avoid limescale stains.
To remove stains or grease:
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Make a paste of baking soda and water (3:1), rub it in gently and rinse.
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Or use very diluted white vinegar (1:10 with water), dabbing for a few seconds.
Avoid prolonged soaking and contact with hard metals: they can scratch the finish.
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Gold or satin gold cutlery: care and shine
Gold cutlery is often plated or PVD treated , making it even more delicate.
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Always wash by hand , never in the dishwasher.
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Use only neutral detergent and warm water.
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Dry with a microfibre cloth, without rubbing.
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For light oxidation: very diluted bicarbonate paste or a few drops of diluted lemon juice, then rinse immediately.
Store them separately or wrapped in soft cloths to avoid scratches.
A light, occasional polishing with a non-abrasive cloth keeps the color bright.
Recommended natural remedies
| Problem | Natural solution |
|---|---|
| Halos or stains | Diluted white vinegar (1:10) |
| Grease or residues | Baking soda paste + water |
| Light opacity | Microfiber cloth dampened with warm water |
| Extra protection | Veil of food-grade mineral oil (removed before use) |
FAQ – Frequently Asked Questions
1. Can I put black or gold cutlery in the dishwasher?
Generally, no , or at least it's not recommended. High temperatures, water pressure, and aggressive detergents can wear down the coating over time. For gold-plated flatware, many manufacturers recommend hand washing only.
2. Can I use lemon or pure vinegar to clean?
No, it's best to avoid it pure: lemon and vinegar are acidic and can damage delicate finishes. If used, they should be well diluted and applied briefly, then rinsed off immediately.
3. Does baking soda scratch cutlery?
Baking soda is a gentle abrasive. When used in a light paste form and dabbed with a soft cloth, it can be effective. However, if rubbed vigorously, it can leave micro-scratches, especially on delicate finishes.
4. What do I do if scratches appear on black cutlery?
It depends on the severity. If they are superficial scratches, you can smooth them out with a very soft cloth; but if the coating has been damaged, the only long-term solution is to replace the cutlery, as it's not easy to "restore" the original black coating without professional treatment.
5. How often should I polish gold-plated cutlery?
Polishing too often risks wearing down the plating. Light polishing (with a special non-abrasive cloth) only when necessary (if you notice dullness or stains) is fine. Avoid using abrasive powders or polishing pots.
6. What do I use to dry cutlery without leaving streaks?
Clean, lint-free microfiber cloth. Avoid rubbing vigorously; it's best to dab and then wipe lightly.
7. Can I use “natural” products like lemon juice or olive oil as protection?
Use caution. A thin layer of highly diluted mineral oil can help provide light protection on the edges, but not over the entire surface, and should be removed before use. Olive oil tends to go rancid and is not recommended.