• For effective and safe hand washing, we recommend that you:
   

  - Before the first use, wash the cutlery with hot water and a mild detergent that does not contain chlorine;
   

  - Avoid using metal scourers or abrasive products;
   

  - After each use, rinse the cutlery immediately, especially if it has been in contact with acidic or salty foods (lemon, vinegar, tomato, salt, mustard, etc.);
   

  - Avoid leaving food residue to dry on the cutlery for long periods of time.

• Yes! Belo Inox cutlery is dishwasher safe, however:
   

  - Do not mix different metals (e.g., stainless steel and silver) in the same cycle to avoid chemical reactions;
   

  - Use gentle detergents and avoid products containing chlorine or high levels of phosphates, which may damage the finish;
   

  - Remove cutlery as soon as the cycle ends and dry immediately with a soft cloth to prevent water marks or stains;
   

  - Do not leave cutlery with food residues in the machine for extended periods. If you won’t run the cycle immediately, use a rinse program to prevent buildup;
   

  - In hard water areas (high mineral content water), manual washing is recommended to prevent staining or corrosion.

• Cutlery should always be stored in a dry and well-ventilated space;
   
• When possible, use dedicated cutlery trays or cases to avoid scratches from the friction between pieces.

• Do not leave cutlery to air dry for extended periods. Manual drying ensures a spotless finish and prevents tarnishing;
   
• To avoid staining, especially on knife blades, we recommend drying each piece with a soft cloth right after washing — whether by hand or dishwasher;
   
• If superficial stains (such as tea spots or rust specks) appear due to prolonged moisture exposure, they are not corrosion but rather deposits that can be cleaned with a stainless steel polish.

Due to the carbon content in the blades and the presence of copper in some finishes (such as gold), avoid products containing chlorine or harsh chemicals. If stains appear, they can be removed with a product suitable for stainless steel.

• Place cutlery in the dishwasher carefully to minimize contact between items, especially polished or coated finishes(e.g., PVD, gold). Use the cutlery rack when available. For handwashing, always use soft cloths or non-abrasive sponges.

• To restore natural brilliance, soak the pieces for 5–10 minutes in a solution of one part vinegar to eight parts hot water. Rinse and dry immediately with a lint-free cloth.

• Yes. Knife blades are made from a slightly harder material to ensure sharpness, and for this reason they may be more susceptible to rust. It is always recommended to wash and dry knives immediately after use, as well as store them in a dry place.

• For pieces with special finishes (e.g., gold, silver, matte black, titanium), always use non-aggressive cleaning methods and prefer handwashing.
   
• Do not use steel wool or abrasive scrubbers. A soft cloth or sponge is recommended.