[MBannon]

<p>Why should I hand wash it?  Makes no sense to me.  I generally just lay the good knives in the top rack of the dishwasher.  Will the knife police come and take them away from me for doing that?  Why?</p>
<p> </p>

 

[melistic]

<p>Alton Brown might. He has a million reasons why not. Most, I think having to do with it being a hostile environment  for an expensive knife with all that banging around and heated water/soap being forced into the handle (unforged kind) &/Or water in general sitting on the knives being bad.</p>
<p>IDK, I know the experts say don't do it. I wipe them on the sponge, dry them on my apron and stick them back on the magnet. I'm super lazy and it's easy enough. Steak knives & such yes, good knives - no.</p>
<p> </p>
<p>Not to mention that damn Shagger is always climbing in the dishwasher, left unattended so, this way no dead cat. </p>

 

[jenotter]

<p>We gave up and started putting most of them in the dishwasher too. I tend to not put in the super big ones mainly for safety reasons, but I just don't have the patience to hand wash anymore.</p>

 

[niemsco]

<p>Eventually everything that is not supposed to go into the dishwasher ends up there at my house. </p>

 

[juliemboyle]

<p>It is a SIN to put a good knife in the dishwasher!!!  The handles will get ruined.  I have a wood block in a drawer for my beautiful collection and they have never spent a day in the dishwasher......seriously how long does it take to wash a $100 knife?  If you take good care of it you'll have it forever </p>

 

[MBannon]

<p>Well call me a sinner, then.  (the handles will get ruined?  seriously??  that's the best you can come up with???  our three best knives have totally non-porous handles, in fact one knife is a single piece of steel from one end to the other)</p>
<p><br><br>
 </p>
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>juliemboyle</strong> <a href="/forum/thread/71894/ot-the-good-cutlery#post_1973007"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid;"></a><br><br><p>It is a SIN to put a good knife in the dishwasher!!!  The handles will get ruined.  </p>
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[hobey]

<p>I'm with Julie and it's a major offense at my house to put my Japanese steel in the dishwasher. Not because of handles since mine are a single piece of metal from tip to handle. All the turbulence and banging will really mess with the blade edge and trueness of the knife. And since I have the less common single bevel knives, sharpening them and finding someone who will is a major PITA. Most cooking stores sell Globals but I've only found a few people willing to sharpen them so I have a sharpener of my own.</p>

 

[Yo Sake]

<p>Though I am not a serious cook, I value my expensive knives and they don't go into dishwasher.  DH often forgets this rule. </p>

 

[em73]

<p>Adam Here, too lazy to log out of em's account.  Nothing should happen the the blades, they are treated carbon steel, BUT, anything with a plastic or wood handle will start to degrade over time.   I wouldn't worry if aesthetics aren't a big deal, but the black handled ones will start to turn white and wood will eventually break down.  The all metal ones, should be OK, but I'd just hand wash them with some soap and water.. </p>

 

[4boysmom]

<p>MAJOR battle here.  Good knives DO NOT go in the dishwasher.  That said, several of the handles have been ruined (melted) in the dishwasher.  Also, the blade will get dull.  One of my "never needs sharpened" knives is worthless after too many times of "I forgot it wasn't supposed to go in the dishwasher".  Honestly, how hard is it to wipe the blade with a dish rag, rinse, and put in the drain rack?!</p>

 

[hobey]

<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>em73</strong> <a href="/forum/thread/71894/ot-the-good-cutlery#post_1973363"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style="border:0px solid;"></a><br><br><p><br>
Adam Here, too lazy to log out of em's account.  Nothing should happen the the blades, they are treated carbon steel, BUT, anything with a plastic or wood handle will start to degrade over time.   I wouldn't worry if aesthetics aren't a big deal, but the black handled ones will start to turn white and wood will eventually break down.  The all metal ones, should be OK, but I'd just hand wash them with some soap and water.. </p>
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<br><br><p> </p>
<br><br>
Even treated carbon steel and yes, stainless too, can rust if exposed to too much of an unfriendly environment. Keeping the edge is more of the concern IMHO.

 

[jroden]

<p>are you nuts?  hands off my knives.  Never in the dishwasher, never ever in the drawer and wipe if off and put it in the rack when done.  Never toss it in the sink.  Get up extra early and sharpen your cutlery when the house is quiet and still.  Keep spouses away from the nice asian knife (good luck on that...)</p>
<p> </p>
<p><a class="H-lightbox-open" href="http://www.kickrunners.com/content/type/61/id/70344/width/1000/height/800/flags/" target="_blank"><img alt="IMG_1110-1.jpg" class="lightbox-enabled" data-id="15766" data-type="61" src="http://www.kickrunners.com/content/type/61/id/15766/width/375/height/500" style="; width: 375px; height: 500px"></a></p>
<p> </p>
<p><a class="H-lightbox-open" href="http://www.kickrunners.com/content/type/61/id/70346/width/1000/height/800/flags/" target="_blank"><img alt="IMG_1208.jpg" class="lightbox-enabled" data-id="15767" data-type="61" src="http://www.kickrunners.com/content/type/61/id/15767/width/667/height/500" style="; width: 667px; height: 500px"></a></p>

 

[AdCo]

<p><br>
Yes, you risk more of an issue with the edge than anything else.  </p>
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>hobey</strong> <a href="/forum/thread/71894/ot-the-good-cutlery#post_1973369"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style="border:0px solid;"></a><br><br><br><br><br><br><p> </p>
Even treated carbon steel and yes, stainless too, can rust if exposed to too much of an unfriendly environment. Keeping the edge is more of the concern IMHO.</div>
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