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Churchill Cutlery

Profile Cutlery

  • 18/10 stainless steel
  • Dishwasher safe
  • Dishwasher safe
  • 18/10 stainless steel
  • Sold in packs of 12
  • 12 products
Profile cutlery on a white plate on grey stone: fork, knife, spoon and teaspoon with sleek polished handles
Profile fork, knife, spoon and teaspoon on a white plate, seen from above
About the rangeSleek, contemporary and simple

Profile is an original Churchill design: sleek and contemporary, manufactured in 18/10 stainless steel.

  • Sleek and contemporaryAn original Churchill design.
  • 18/10 stainless steelManufactured in 18/10 stainless steel.
  • Complements Churchill ceramicsDesigned to complement the Churchill ceramic portfolio.
  • Elevates any table settingA stylish, simplistic way to do it.
ProductsAll 12 Profile Cutlery products
Table fork1 shape · 1 piece
Table Fork1 size · packs of 12
20.7cmPRTAFO1£4.45× 12 £53.40
Set pack numbers on as many sizes as you need, then add them all in one go.
In use

The range on the table

Care and use

Looking after your cutlery

Cleaning

  1. First use: inspect on delivery and wash twice before putting into service, with warm soapy water and a soft sponge or non-abrasive pad.
  2. Hand washing is recommended. If using a dishwasher, follow the dishwasher manufacturer's instructions, with settings, salt and water softener suited to your water hardness.
  3. Rinse straight after use: prolonged contact with salts and food acids (mayonnaise, vinegar, mustard) may cause damage.
  4. Knives: take special attention. Don't position knives against each other, and separate knives from forks and spoons in the dishwasher.

Drying and storage

  1. Dry straight away: remove and dry all cutlery, especially knives, as soon as the programme ends. Avoid rinse and hold cycles, and dry with a soft cloth to remove water spots.
  2. Store dry: avoid damp or unheated places such as basements.

Avoid

  1. Soaking.
  2. Bleach, vinegar and harsh detergents: pH neutral detergents are recommended.
  3. Wire and scouring pads.
  4. Mixing silver plated and stainless steel cutlery in the same cycle.
  5. Sharpening knives with serrated edges.
Useful documents

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