Do you use the dishwasher?

GarnetandBlack

GarnetandBlack

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Dec 1, 2012
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Title says it all. Do you/can you/should you wash your pocket knives in the dishwasher?

If so, do you wash your fixed blades? Folders? All? Scales on or off?

Just wondering, I've never tried it before and the search didn't bring back any definitive results.
 
If I have to detail strip my knives I'll dismantle them into each part and clean with some warm water and a rag. I hardly ever have to do that.
I've heard you should never use the dishwasher because of mineral build up and soap scum isn't good for some steels.
 
The mineral build up is what I was potentially concerned with. I figured it would probably be pretty detrimental to the steels. A big reason why I ask is because days in the woods usually end with 3-4 filthy knives, one or two of which most likely cleaned a fish or field dressed game. Dishwasher would be an easy option.
 
The chemicals in the soap is not good for your knives. Wash them by hand in some good ivory liquid or such and then hand dry and blow out with compressed air if possible. Use the hottest water you can stand. Make sure it is dry, and then re-lube the joints with some thin oil. The main idea is to re-lube the moving parts if any as the hot soapy water will strip most of the oil out. On a fixed blade, the problem is water getting into the tang area and causing rust, so make sure it dry's out completely. I sometimes put into a warm oven to ensure it is dry.

Omar
:rolleyes:
 
Thanks for the responses yall, I kinda figured it was best to just do it by hand. Saving some time would be nice, but not at the expense of my steel! I don't carry folders which cuts down on maintenance times though. Thanks again guys!
 
The dishwasher will keep your knives in a wet environment for a long time, in case any of the materials are not completely resistant to corrosion.

The dishwasher will probably clean out too much of the lubrication from the blade pivot, unless this is what you intend.
 
I tried cleaning a few folders in the washing machine, but got in trouble with the wife:p.

Good advice from Ohallum.

For my carbon steel fixed blades (mostly kitchen knives), I hand wash and dry them. Let them air dry for a while, then put them away or apply some mineral oil if needed.

Ric
 
I have used the dishwasher before, especially with Swiss Army knives after removing the scales, but these days I clean them in a container with Dawn and a toothbrush. Air dry or gently use a heat gun (at a distance) until bone dry, then lightly lube. I'm waiting on a pre-owned Super Tinker, which will get the Dawn treatment.
 
The detergent made for automatic dishwashers is pretty caustic stuff, in the environment in which it operates (very hot water and/or steam). It's made to work very aggressively on baked-on crud on dishes, but that can be way too aggressive at times. My parents have gone through many sets of drinking glasses, which have literally been 'etched' or 'frosted' over the years in the dishwasher. Not to mention, even after the washing, dishes and everything else will sit inside that hot, steamy 'box' for quite some time while drying, and that can only do bad things to better cutlery. The stainless flatware (knives, forks, spoons) used by most people is much higher in chromium content, and much lower in carbon content, both of which reduce the risk of rusting. But, there's no way I'd put one of my favorite knives into that environment, at least on a habitual basis. I personally wouldn't want to subject natural handle materials to that, either.


David
 
I've used the dishwasher for years with my (cheap) kitchen knives without thinking. Wusthof's, stainless steel, full tang, black plastic (Delrin?) slab handles, the kind you find in any department store. Most of them were wedding presents from 30 years ago. However, about 3 years ago I added a bread knife to the collection, got it on-line to make sure it would match the rest.

This newer one developed a crack in the handle, stress line through the rivet. Part of the handle broke off, and the amount of rust underneath was staggering. Took me a while to sand off and epoxy it back on. Although it's probably too late, I wash them all by hand now. All those chemicals and water will eat your knife away under the handle, if it's not epoxied. Even if it is, why take the chance?

Ironically, I have inherited my parent's kitchen knives after they died, and none are stainless, and they are a higher quality. Because they are not stainless, I have always washed them by hand, and saved myself the aggravation.

It really drove the point home for me, and reminded me that "stainless" should really be 2 words. Stain less.
 
have you considered an ultrasonic cleaner? i have never used on but i have heard good thinks.

just a thought
 
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