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Simple Remove Or Keep Rust From Cutlery Cooking Recipe

Below is the quick and easy cooking recipe for Remove Or Keep Rust From Cutlery.

Bristol brick is good to remove rust, and give a polish to steel utensils. It should be powdered fine, and rubbed on dry, with a woollen cloth. Knives should be rubbed on a board, with a thick leather covered over it, and fastened down tight. The brick should be dry, and powdered fine, and the knives should not be wet after cleaning, but merely wiped, with a dry clean cloth. To make the handles smooth, wipe them with a cloth that is a little damp, being careful not to touch the blades, as it will tarnish them. Knives look very nice cleaned in this manner, and the edge will keep sharp. Ivory-handled knives should never have the handles put into hot water, as it will turn them yellow. If, through misuse, they turn yellow, rub them with sand paper. When Bristol brick will not remove rust from steel, rub the spots with sand paper or emery, or else rub on sweet oil, and let it remain a day; then rub it off with powdered quicklime. To keep steel utensils (that are not in constant use) from contracting rust, clean them thoroughly with Bristol brick, wipe them on a perfectly dry cloth, and rub them over with sweet oil, and cover them with brown paper, so as to exclude the air. Knives and forks should be wrapped up in brown paper, each one by itself.


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