My tools serve me, not the other way around. It’s not worth the time and effort to wash by hand or sharpen on a whetstone. I don’t need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don’t have to worry about the metal in the dishwasher.
Huh. I expected to wander in here and see people confused about why this is on unpopularopinion. I’m apparently a repulsive philistine. A meteorite-forged knife sharpened on daylight is a joy to use, but you can also just buy cheap stamped knives, do basic maintenance, and spend your mental capital elsewhere if you want.
Translation: I’m wasteful
Not with my time.
I generally touch up my knives every few weeks. It takes me about 45 seconds per knife on a whetstone and a strop. Add another 30 seconds if you want for grabbing the whetstone and splashing it with water first if you want.
I can buy a set of cheap knives every 5-10 years. It will cost the same as buying an expensive knife set.
Just st make sure they aren’t those serrated 400in1 knife blocks. Those never cut, they saw and tear your food.
The detergent in the dishwasher is extremely corrosive. Most kinds of metal can’t stand it, and you see the general result (rust) after just one try. So, if your knives are OK with it once, they are OK with it all times.
But: they are going to loose sharpness much quicker. You will have to sharpen them more often. I guess you are OK with that, too.
Nonsense. I’ve put all my various knives in the dishwasher for years and there is zero visible rust on them. Every few months i use a sharpener on them and they’re super sharp again.
How does a dishwasher dull a knife?
I run my steak knives through it all the time, they get sharpened 1/4 as often (or less, like 2x a year) as my hand washed chef’s knife, which could be sharpened every week (it’s a very good Henckels set).
Placebo problems created by hyperfocusing on one thing (knife sharpness) leading to bullshit flying around
What about serrated knives? Asking for a friend…
Only the bread knife.
I use knives I have pilfered from various places I have worked at and they are around 10 - 40 years old, some are really good knives though. I have ever only used 2 pull through sharpeners and the current one is maybe 15 years old. I have also only washed my knives in a dishwasher as long as I have had access to one, so like 20 years, and there has been no noticeable difference.
I also have a cast iron pan that’s at least 40 years old, I commonly wash it in the dishwasher and it’s indestructible. If it gets some rust on it I just scrape it off with steel wool and add a little oil. It works as well as it did 40 years ago. People are way too anal about kitchen tools.
I’m pretty sure the idea that a dishwasher can ruin a knife or a cast iron pan is a myth that too many people have bought into.
Maybe you got lucky or I got unlucky, but cast iron plus dishwasher equals having to reseason from scratch for me
That’s just adding a bit of oil and spreading it over the surface with a piece of paper, takes like 10 seconds. I have done that after washing it for 40 years and it works as well as anything I found people saying online.
Some insane people insist on sticking it in an oven with bacon grease or something but as far as I’m concerned it doesn’t do anything more than just adding a bit of oil and leaving it alone. I did that once and felt completely ridiculous for wasting so much time for the same result.
You can either do it slowly by just cooking with it over and over to get the layer of polymerized oil or you put on a thin layer and bake it on there to do it the fast way
Or do it the really fast way and just oil it with zero heat
Most people almost never sharpen their knives so from that standpoint using a pull through sharpener is already an improvement. Dishwasher I don’t understand however. If I always put my kitchen knife into the diswasher after use I’d never be able to use it because it would be constantly in there. Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it’s ready for next use and stays razor sharp for months.
If I always put my kitchen knife into the diswasher after use I’d never be able to use it because it would be constantly in there.
The solution is to have more than 1 knife. So while there is one in the dishwasher from yesterday, you have at least one more clean one that will go into the dishwasher tonight after you use it.
Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it’s ready for next use and stays razor sharp for months.
It takes more than 15 seconds for hot water to come out of my kitchen facet. My dishwashered knives are still plenty sharp to cut through the fresh produce that is their primary use. After about 10 or 15 years the handle may may crack and deteriorate from dishwasher usage. I’ll buy another knife. A decent knife isn’t that expensive.
I have a dishwasher that has silicone inserts for knifes. But i also hand sharpen my knifes a lot, someone i’d rather sharpen a knife for 15 minutes than cleaning it from hand.
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You’re just jealous of our prominent brows.
Lmao
You’re a monster.
Thank you 😊
I can’t say whether this is unpopular broadly, but it sure is unpopular with me.
Grind up a whetstone and put the powder in the dishwasher
This method also yields plates that you can use to play Decapitation Frisbee ™.
The real ultimate frisbee.
New Olympic Sport Unlocked
Pvp Olympics
That implies PvE Olympics
Lol, you’re a twisted one. Have my upvote.
Mine don’t go through the dishwasher only because the plastic in the handles would get fucked up. Otherwise they’re stainless, how does a dishwasher harm the stainless in my knives but not my stainless silverware, stainless bowls, stainless utensils, stainless dishwasher?
And I use an electric sharpener. I ain’t wasting time with a stone - I did plenty of that 45 years ago. Tech has moved along. Does anyone think Wustoff sharpens their knives by hand?
You know there’s a million different alloys that are all “stainless steel” right?
As far as some more specifics, nothing else you made is meant to hold a sharp edge, so they aren’t made of heat treated tool steel. Making a knife is a balance between having softer metal that dulls more quickly, vs harder metal that chips or cracks more easily.
Another feature you’ll notice on your stainless steel knives is a sharp edge, which is much more delicate than the blunt edges on everything else you listed. The thinness of the edge, combined with the metal being hardened so it can retain an edge, make it so you’re reasonably likely to chip the edges of many nicer (better heat treated) knives due to stuff knocking around in the dishwasher. Also you’re somewhat likely to damage the coating of the dishwasher racks with the sharp edges.
Also, probably not Wusthof, but some high end knives are, in fact, hand sharpened even in factory settings still. It doesn’t take very long on a wheel or belt really, though if you don’t count that as hand sharpening then yeah that’s a definitions disagreement.
No shit, again, tell me how the dishwasher harms my stainless knives? And I could tell you the exact stainless my knives are, as well as my cookware, and my bowls. I’ve done TONS of research on my kitchen gear. It’s also supposedly bad to wash my stainless cookware too, hasn’t hurt it yet - the dishwasher runs between 1 and 3 times a day, we cook so much.
I’ve tested multiple brands (with different stainless, the big difference is the nickel percentage) and none have been affected - they don’t even stain.
I’ve washed my steak knives from the same set that I’ve had for 10 years now - you can’t tell the difference, they get sharpened about 1/4 as often as my chef’s knife, because I use it all the time.
Seriously, it’s stainless fucking steel, that was forged and tempered at temperatures far beyond the 200 degrees of a dishwasher. What is it exactly about the dishwasher that supposedly fucks up my knives that aren’t fucked up from the dishwasher? (And I use cheap-as powder detergent, the cheapest I can find, and my shit comes out clean).
Now I wouldn’t run a carbon steel knife through the dishwasher, because it would have a bad reaction with the detergent, and it would rust which I’d then have to cleanup.
I didn’t say anything about the heat treat or anything, specifically because, like you said, the dishwasher isn’t reaching temperatures where that matters.
I also didn’t try to claim that your detergent would rust your knives. This is literally all just you.
All I said at the end of the day, is that your knife edge is more delicate that everything else you’re comparing it to, and your dishwasher can bang it against things which may chip it somewhat, unlike everything else you’re comparing the knives to.
Watch ProjectFarm’s latest video on the best kitchen knives sets.
Some of them rust in the dish washer, and some not cheap ones.
It’s fine to doubt. It’s NOT fine to be confidantly wrong. Fucking LISTEN when someone fucking tells you the correct answers.
I wash mine by hand and sharpen them afterwards, when I had the feeling they get dull. Sometimes my GF puts them into the dishwasher for some reason. I don’t care, really. Still sharpen them before putting them back in the block.
But you do you buddy. Show them kitchen tools who’s boss!
Our household has amazing sets of Henckels knives that are in perfect condition from careful handwashing, professional sharpening…and because they almost never get used. We also have a few relatively inexpensive knives that get use all the time because they go in the dishwasher after use.
That’s fine. They’re your knives and it’s your kitchen.
If you handwash them, you won’t need to sharpen them as often. And if you get used to having sharp knives, you’ll stop using that sharpener pretty quickly.
It’s like you’re saying “I don’t need to change the oil in my car. I just spray some WD40 in there every few days until it stops making noise. My car serves me, not the other way around.”
That’s how you sound. That’s why so mamy people are giving you grief.
Nah, it’s more like saying I take it to a shop to get the oil changed or fill it up with the cheap gasoline because the point is to get me from point a to point b and I deal with its upkeep. It’s not a hobby, it’s a tool. But people hear that and want to seem superior, is how I see it, so they tell me the Right way as if I don’t know. I just don’t agree.
Except you didn’t mention getting your knives professionally sharpened, you just said you put them in the dishwasher and then pull them through a sharpener yourself. If you have them sharpened by a pro, then there’s nothing at all wrong with that. Nobody says you have to sharpen knives yourself.
I guess I’m as bad at comparison as I am at caring for knives.
Then the correct comparison would be to say you take your knives to get professionally sharpened instead of doing it yourself.
The way a pull thru sharpener works is completely different from a diamond / whetstone. It’s a scraper, not grinder. It’s like the mechaning doing an oil change with rapeseed oil.
Hey, this post is for being pedantic about knives, not metaphors.
Not seeing how a dishwasher dulls knives, unless you’re banging them around.
I’ve heard this for decades, I wash my steak knives all the time, the dishwasher doesn’t affect their sharpness at all (and they’re proper sharp knives, not those bullshit serrated things).
When all the utensils are in the rack, and you shove a knife in, it scratches against the other utensils, or even the plastic, and moves around depending on pressure during wash. That’s why it “can” dull your knives.
It won’t be as much of an issue with a serrated knife
Also depends on the metal alloy. Some that make great knives do not have very high corrosion resistance, and a dishwasher isn’t a nice place chemically for a reason.
Even some expensive knives can come out spotted and not great after one trip through.
Water corrodes the edge. Razors stay sharp for much longer as well if you store them in mineral oil after use rather than just put it onto the shelve while still wet.
Dude his post is perfect for this sub.
