The _outside must be washed_ as carefully as the inside.

Till this is done, there will always be complaint of the unpleasantness of handling cooking-utensils.
Properly done, they are as clean as the china or glass.
Plated knives save much work.

If steel ones are used, they must be polished after every meal.

In washing them, see that the handles are never allowed to touch the water.

Ivory discolors and cracks if wet.
Bristol-brick finely powdered is the best polisher, and, mixed with a little water, can be applied with a large cork.