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.