To Remove Or Keep Rust From Cutlery Recipe

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.