These pieces have already lasted fifty, a hundred, sometimes two hundred years. A few small habits are all it takes to keep them that way.
Antique and vintage china is tougher than it looks and more delicate than modern ware in one specific sense: its gold and colour sit on the surface, and it was made in an age before dishwashers and microwaves. Almost everything below comes down to two ideas — be gentle with the decoration, and spare it sudden shocks.
Wash by hand in lukewarm water with a drop of mild dish soap and a soft cloth or sponge, then dry with a soft towel. Keep antique china out of the dishwasher altogether: the detergent is abrasive enough to leave it looking faintly sandblasted — dulled glaze, faded pattern, and gilding that thins away over a few cycles. No metal scourers, no scouring powder.
Gold and enamels usually sit on top of the glaze, not under it, so they are the first thing to wear. Wipe gently over gilt rims and painted panels rather than scrubbing. And never microwave a gilded or lustre piece — the metal in the gold arcs and sparks, which can scorch the decoration and crack the body.
Sudden temperature changes are what crack old china and open up crazing — the fine web of lines you sometimes see in the glaze. Warm a cold cup with warm water before pouring anything boiling; keep pieces away from the oven, the freezer and hot radiators. A steady room is kindest — conservators aim for roughly 20°C and around 50% humidity.
Keep pieces out of direct sunlight. UV light fades overglaze enamels and hand-painted colour, and it does so permanently — a bright windowsill is the quiet enemy of a painted teacup. A cabinet set away from the window, or one glazed with UV-filtering glass, keeps the colours as they were.
Don't slide one plate across another — it scratches the glaze — and try not to stack cups inside cups. If plates must be stacked, lay a square of acid-free tissue, felt or foam between each one; the weight of a tall pile is a leading cause of chips and hairlines. Store cups sitting upright, handles free.
Antique china is lighter and more brittle than it feels. Lift a teacup by the bowl rather than the handle alone, carry lids and larger pieces with two hands supporting the base, and move one piece at a time. When packing, wrap each in acid-free tissue or bubble wrap so nothing rests against its neighbour.
Cut crystal is hand-wash only as well — avoid temperature shock, and don't leave liquid standing in it for long. Silver is happiest used and gently dried; store it with an anti-tarnish strip, and when it does need brightening use a proper silver cloth rather than anything abrasive.
Every piece in the shop is described exactly as found — wear, crazing and all — so you always know what you're caring for. Questions about a particular piece? We're glad to help.
Browse the collection Read the backstamp guideCompiled from standard ceramic-conservation guidance and from our own handling of the pieces that pass through the shop. Every antique is individual; when in doubt, do less.