How NOT to Clean a Knife

sak_collector said:
No it wont. In all the years I have been doing it I have never had one dull from the dishwasher or get banged around. Warm soap and water is faster and easier, but dishwasher is ok...Even Sal Glesser says so :)
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Interesting. Maybe it has something to do with the water here. I've sharpened several knives to a hair popping edge, only to have them go dull after a cycle in the dishwasher. They didn't get banged around, so there must be another explanation.
 
It's that hard water .. J/K lol

I have heard this also ... when I was a chef at a restaurant we would never put the knives into the dishwasher.. because the hot water would dull them out.. or that is what I was told.. not sure why but this is what I was told by our master chef..
~Jeff
 
i have seen some awfully dirty knives and have never seen one hot water, dish soap and a toothbrush wouldnt clean, add some tuff glide and ya are thru. my bud is a framing contractor and uses his EKI commander all the time, i clean/sharpen his every month/so, works fine on his.
 
DEA said:
am i only the 2nd person to be really disturbed by the bleach + ammonia concept?
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I understand the dangers and concern, but I used detergent and ammonia. (The detergent did not contain bleach.)

Scott
 
I use an electrical contact cleaner (Loctite) blows it the grit and goop out, dries quickly and leaves no residue. Then lube with your favorite oil, grease or whatever.


One word of caution, I've not tried the contact cleaner on bone or exotic woods.


Steve
 
Here's the knife. Notice that all of the handle is faded. The band around the middle is faded even more.
 

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That doesn't look half bad- the faded handle matches the worn off blade coating. Looks used.
 
Dishwasher causes three problems:
1. Banging around can ruin the edge.
2. Hot water can crack handles (depending on the material)
3. Most dishwasher detergetnts contain rust-inducing compounds.

You may be able to avoid 1 and 2.

If you want to test three, you could.
Get 3 carbon opinels and 3 stainless, same size, lock them open and
make sure they are equally sharp. Then run two cycles, the first with one carbon and one stainless in seperate trays at the same height, using whatever detergent you normally use.
Leave the knives in after the cycle for an hour or more (how long you normally would leave dishes)
Remove the knives and dry them.

Then run the washer empty for a cycle to rinse out all the detergent.
Repeat the test with two more opinels, but with no detergent.

FInally inspect the knives (including the original, non washed ones) for:
1. Handle cracking/warping etc.
2. Any corrosion
3. If they are still equally sharp.

This would be revealing...hot water vs. banging around vs. detergent effects.
I wouldn't risk any of my knives in the dishwasher...
 
I gotta say, if hot water in the dishwasher was enough to dull my knives I would be sending them back. My Victorinox Soldier gets tossed in a lot as do some of my Spydercos.

Maybe knife testing has been wrong all these years, people claim edge holding through rope, boxes, sheet metal, cinder blocks...maybe we should just toss them in the dishwasher.
 
sak_collector said:
I gotta say, if hot water in the dishwasher was enough to dull my knives I would be sending them back. My Victorinox Soldier gets tossed in a lot as do some of my Spydercos.

Maybe knife testing has been wrong all these years, people claim edge holding through rope, boxes, sheet metal, cinder blocks...maybe we should just toss them in the dishwasher.
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I agree, that has to be one whossy knife. I can see some rust spotting but that is easily removed.
 
It ia also from the small sand-like particles/grit in the detergent. Next load of dishes you do, look in the bottom of a cup that got turned tight side up. You cal also feel it if you get a bit of the detergent on your fingers and rub it a bit.
 
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