Dishwasher safe?

Pack Rat

Pack Rat

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Jan 27, 2006
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Question is: Have any of you ever just tossed say a coot, into the dishwasher?

Am considering actuly using one for my deer processing this coming season.
Deer fat comes off pretty easy on the others in the dishwasher with no ill effect. Just curious about the coot blade coating. Not too worried about the handle... Naturally any of them go on the top rack.
 
I dunno if I'd ever put a good knife in the dishwasher. That whole hot water/caustic soap thing. That usually goes for high-carbon steel, but I don't know if I'd put ANY good knife in a dishwasher.

I wonder how the Respirene C would fare.

Is washing it in hot soapy water that hard? Honest question. Never "processed" a whole deer before. I would think there were better tools for it.
 
Dennis in MA said:
I dunno if I'd ever put a good knife in the dishwasher. That whole hot water/caustic soap thing. That usually goes for high-carbon steel, but I don't know if I'd put ANY good knife in a dishwasher.

I wonder how the Respirene C would fare.

Is washing it in hot soapy water that hard? Honest question. Never "processed" a whole deer before. I would think there were better tools for it.
Click to expand...

Nope not that hard at all to wash.... Mama does it for me :D

You mean I have been eating off of dishes washed with caustic Soap:confused: :confused: am I dying? :D

I typically use a buck 110 for the initial field dressing since it gets in there easier. Then for quartering and getting it in an ice chest a 5 or 6 inch fixed blade does good. For final trimming and cutting into steaks use a combination of an electric knife and a fixed blade. Have used a Buck 470 with the rubber handle for that and it has historically gone into the dishwasher as has the 110.

When I do hand wash one, It is with soapy water, and a brush, and then a rinse in as hot a water as I can get out of the tap. Get the knife good and hot and dry it off and the heat will continue to dry it more...

Was just thinking of trying the coot this year....
 
My concern is that dishes don't rust, but bladesteel can. You should always hand-wash good kitchen knives. MAybe one time might not do damage. I honestly don't know. I'd prefer to handwash a blood-and-fat-soaked coot.

Of course, with that wonderful warranty. . . ;) (At least you ain't hammering it into wood or something. LOL)
 
Whew,,,I can see right now, I will never have fine kitchen cutlery. :rolleyes:

Yeah,, intresting thoughts,,, was just curious... I'm still worred about that caustic soap tho....:rolleyes: :D

I still may try the coot this season.... and hand wash it,,,:o Don't want that writing on the front and back to come off in the dishwasher..

I think it really is a good size blade for my style of deer cuttin. Must be close to deer season, I think my neck is swelling some. :rolleyes:
 
I used my Howler last year and plan to again this year. It did okay, but I did not have a good edge on it, it went away quickly. I now have thinned it out and sharpened it to hair popping with the Sharpmaker. As far as clean up goes, I just washed it by hand and used a scouring sponge on it. No problems. It is also reassuring to know it is totally coated under the handle, so when water does get under there it will do no harm.



 
ROM831 said:
I used my Howler last year and plan to again this year. It did okay, but I did not have a good edge on it, it went away quickly. I now have thinned it out and sharpened it to hair popping with the Sharpmaker. As far as clean up goes, I just washed it by hand and used a scouring sponge on it.
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Did you start out with the factory edge?

Is it similar to the facrory edge on a coot?

I'm just full of it today....questions that is...:o
 
Did you start out with the factory edge?
It was probably close to factory as far as the profile goes, but I had used it and tried to sharpen it several times via the sandpaper and mousepad method. I finally got what I thought would be a decent edge, it wasn't.

I was sure the HR was better than that, so after deer season, I finally went with what I knew. I thinned it down with sandpaper (220-600-1000-2000) and cardboard, (less give) to less than 40º, polished it with a leather strop and metal polish, but put the final edge on it with the 204. In light use it seems to be doing much better. I think I was rounding the edge too much trying to do a full convex sharpening on it. Now it has a slightly convex profile and a flat edge and works much better for me. YMMV

Is it similar to the facrory edge on a coot?
I don't have a 'coot, but I would imagine so.

I'm just full of it today....questions that is...
that's okay, I recognize that purty 119 from my 303 thread, you're the one that tried to take it so far OT........:p :D :D :D
 
One more word about good knives in dishwashers. If there are other utensils they will bang against each other, this causes you to damage the edge. Usually just dulls the edge but may cause some dings. Even the basket can cause damage but other metal utensils are the worse.
Just hand wash it. It's not that hard and doesn't take long.
 
MikeL said:
One more word about good knives in dishwashers. If there are other utensils they will bang against each other, this causes you to damage the edge. Usually just dulls the edge but may cause some dings. Even the basket can cause damage but other metal utensils are the worse.
Just hand wash it. It's not that hard and doesn't take long.
Click to expand...

I'm convinced.... :thumbup: :D
 
ROM831 said:
Did you start out with the factory edge?
It was probably close to factory as far as the profile goes, but I had used it and tried to sharpen it several times via the sandpaper and mousepad method. I finally got what I thought would be a decent edge, it wasn't.

I was sure the HR was better than that, so after deer season, I finally went with what I knew. I thinned it down with sandpaper (220-600-1000-2000) and cardboard, (less give) to less than 40º, polished it with a leather strop and metal polish, but put the final edge on it with the 204. In light use it seems to be doing much better. I think I was rounding the edge too much trying to do a full convex sharpening on it. Now it has a slightly convex profile and a flat edge and works much better for me. YMMV

Is it similar to the facrory edge on a coot?
I don't have a 'coot, but I would imagine so.

I'm just full of it today....questions that is...
that's okay, I recognize that purty 119 from my 303 thread, you're the one that tried to take it so far OT........:p :D :D :D
Click to expand...


Thanks for those pics!!! Nice edge on your howler for sure. I think I will try the coot with the factory edge this coming season before I go profiling it. If I can see thats it length and width doesn't work for me, it may go on the auction block.

sorry abou that gretsnap comment in the 303 thread...... We do get off track a lot... But I did scrounge through mine and looks like you got all the good info.
 
The general size of the two are similar, I imagine the coot will serve you well.

No apology needed, I have taken many a thread OT, apparently including this one.;)
 
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