Procure a smooth board, free from knots, or one covered with leather.
If the latter, melt a sufficient quantity of mutton suet, and put it
hot upon the leather with a piece of flannel; then take two pieces
of soft Flanders brick, and rub them one against the other over the
leather till it is covered with the powder, which rub in until no
grease comes through, when a knife is passed over the leather, which
may easily be known by the knife keeping its polish.
If only a plain board, rub the brick two or three times over it; for
if too much be put on at once it will make the blades of the knives
look rough and scratched. Let the board be of a proper height, and
set so that you may be in a sloping position while cleaning the
knives. Take a knife in each hand, holding them back to back; stand
opposite the middle of the board; lay the knives flat upon it, and
do not bear too hard upon them; by this method it will be easier to
clean two knives at a time than one, and they will be less liable to
be snapped or broken, when pressed on too heavily.
Be careful to keep a good edge on the knives. Carving knives in
particular ought to be kept sharp, which may easily be done by taking
one in each hand, back to back when cleaning, scarcely letting them
touch the board when expanding the arms, but when drawing the hands
together again, bearing a little hard on the edge of the knives; this
will give them not only a good edge and a fine polish, but is much
better than sharpening them with a steel.
The best way to clean steel forks is to fill a small oyster barrel
with fine gravel, brick dust, or sand, mixed with a little hay or
moss: make it moderately damp, press it well down, and let it always
be kept damp. By running the prongs of the forks a few times into
this, all the stains on them will be removed. Then have a small
stick, shaped like a knife, with leather round it to polish between
the prongs, &c. having first carefully brushed off the dust from them
as soon as they are taken out of the tub. A knife board is often
spoiled by cleaning forks, and the backs of the knives, upon it; to
prevent this, fasten a piece of old hat or leather on the board where
the forks and backs of knives are to be cleaned.
Always turn the back of the knives towards the palm of the hand in
wiping them, which will prevent all danger from cutting. In wiping
the forks put the corner of the cloth between the prongs, to remove
any dirt or dust that may not have been thoroughly brushed out;
and if there be silver ferules on the knives and forks, or silver
handles, they must be rubbed with a piece of leather and plate
powder, keeping the blades covered while the handles are cleaning.
Wipe the knives and folks as soon as possible after being used, as
the longer they are left with grease and stains on them the harder
they will be to clean; particularly if they have been used for acids,
salads, tarts, &c. Have then a jug of hot water ready to put them
into as soon as done with, and wipe them as before directed.
In order to keep knives and forks in good condition when they are not
in use, rub the steel part with a flannel dipped in oil; wipe the oil
off after a few hours, as there is often water in it; or dust the
blades and prongs with quick-lime, finely powdered, and kept in a
muslin bag.