Regular Maintenance Key To Metal Care

Q. How do you recondition old brass that has some deterioration on the surface? Is there a way to seal brass to keep it looking good? - Elsie Snowdon, Omaha, Neb.

A. Metals, such as brass, silver, bronze and copper, are durable and beautiful. They do tarnish, however, and require regular maintenance to keep them lustrous.

A metal piece that has been neglected for years may need to be restored by a professional. If your brass object has turned completely green or feels rough to the touch, there may be some deterioration.

Consult a silversmith or other metalsmith about severely tarnished pieces. One good company is San Francisco-based Biro and Sons (415-431-3480). Check your local Yellow Pages for others.

Once the piece is restored, keep it in good condition with regular polishing. Several types of polishes are available for all your metal pieces. They will often work on more than one kind of metal. Read the label to make sure you’re using the right product for your object, and always choose a good-quality polish. (It’s a good idea to test it first in an inconspicuous spot.)

As a general rule, liquids are effective on medium tarnish, pastes and creams on heavier tarnish. Cloths that have been pretreated with polish are easy to use, but they’re not the best choice for a difficult job.

Brass is often coated with lacquer to keep it from tarnishing. You can do this at home with the metal lacquers available at hardware stores or have it done professionally. If you attempt the job yourself, make sure you prepare the piece first (polish it, then wipe it with rubbing alcohol to remove any lingering oils) and follow the instructions carefully.

Lacquer doesn’t hold up well outdoors. Even indoors, it will wear away over time and need to be recoated. Handle a lacquered piece gently and keep it clean with regular dusting.

Q: I read somewhere that wood cutting boards are better than plastic ones because bacteria and germs die faster on wood than on plastic. Is this true? - Betty Harrington, Novato, Calif.

A: This is a controversial subject. Plastic, or polyethylene, cutting boards are often said to be superior to wood ones because their surfaces aren’t porous. This makes them more resistant to bacteria growth. However, with proper care, wood cutting boards can be perfectly sanitary.

According to the U.S. Department of Agriculture, both surfaces are safe as long as they’re kept clean and in good condition. The choice between wood and polyethylene is really just a matter of personal preference.

I much prefer wood cutting boards. I like the way they look, and I think they’re easier to work on.

After using any cutting board, wash it with hot soapy water, rinse and dry it thoroughly. Polyethylene boards are dishwasher-safe, but wood should always be washed by hand.

It’s a good idea to reserve one cutting board for meat and poultry. Use others for cheese, bread, fruit and vegetables.

Every once in a while, sanitize either kind of board with a weak bleach solution (2 teaspoons chlorine bleach per quart of water). Wet the board with the solution, let it stand for about 5 minutes, then rinse thoroughly and dry.

Cutting boards don’t last forever. Once they become cracked, very worn or difficult to clean, discard them.

MEMO: Questions should be addressed to Martha Stewart, care of The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, NY 10168. Questions may also be sent to Stewart by electronic mail. Her address is: mstewart2msl.timeinc.com.

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