There are usually no problems with the machine cleaning of high-quality S/S if the dish washing machine is set to optimal operation. On the other hand, if the cleansing and rising agents are incorrectly dosed, steel blue discolorations, scaling and so on will form. Moreover, it must be ensured that the tableware leaves the dish washing machine in a dry state. Should there be any damp spots left on the pieces, then they should under no circumstances be stacked together, but first placed at an angle and left to dry completely.

When rinsing silverplated tableware, it should be ensured that not too many sulphurous food particles find their way into the rinsing liquied as this is likely to produce an increased amount of tarnishing.

In the case of knife blades and "Monobloc" knives, greater difficulties may occur when cleaning them in a dish washing machine. The main problem is the water's common salt content (the common salt content of top water varies between 20 mg/l up to 1500 mg/l!!). Furthermore, other substances found in water can produce corrosion S/S knife blades. The main such substances is the so called extraneous rust, which is naturally present in some kinds of untreated water or in water passing through damaged pipes.

Food particles which stick for some time to the knife blade can also be responsible for corrosion.

It is therefore necessary to rub over the knife blades regularly with special cleansers in order to remove deposited-rust particles, which can possibly lead over a long period of time to permanent corrosion of the knife blade.