Knife cleaning revisited

I'm aware this subject is being explored elsewhere on the forum but since my question borders on the sacreligious, it probably deserves segregation.

I carry a wonderful little Wegner jr. I use it to dissect squid, cut sandwitches, evicerate fish, slice apples, reduce cardboard boxes, etal. It's the combinations of squid and fish vs sandwitches and apples wherein the stomach-inverting conflicts rest. How to get all those cheesy residues from all those intricate places? I've read the "toothbrush/pipe cleaning" remedies. The "soak in hot water" cures, and the use of solvents to get the tape residues off.

But, how about just dropping the thing in the dishwasher and letting it rip right through and including the drying/microbe killing heat cycle? Will that be bad for the knife, or just bad form? Because it would sure save a lot of time and screwing around. Thanks, Jack
 
W

Wild Bill 1896

Joined
Jun 19, 2000
Messages
362
If I had a dishwasher, I would probably try it. You might want to check up on the handle material first but worst case scenario is you get to put neat custom scales on it.
 
Top rack, please, so it's not right on the heating element. Also, avoid using strong dishwashing soaps. Most dishwasher soaps are heavy on the chlorine, hence the chlorine undertone to the lemony fresh scent. While no problem for steel, these strong soaps can be a problem for many other materials. I'd also prefer to machine wash a folder with either open-frame construction or a skeletonized frame to be sure that no water got trapped inside.

Lubricate well after the wash. Most modern folders will be just fine.



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Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com
 
You might want to give Gun Scrubber a try. It's a spray that can get to the tiniest recesses. But, be warned - it will eat lesser materials such as Zytel and Kraton. G10 holds up fine. It will leave a slightly white residue behind, but it's easily wiped off.

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Knowledge without understanding is knowledge wasted.
Understanding without knowledge is a rare gift - but not an impossibility.
For the impossible is always possible through faith. - Bathroom graffiti, gas station, Grey, TN, Dec, 1988

AKTI Member #A000831
 
Actually automatic dishwashing compounds are not heavy on chlorine but are very caustic. Their caustic nature is activated by the hot water to provide a medium to denature proteins and hydrolyze fats. If you turn the water temperature down to something less than 130°F. the compound will not wash very well. However, if you keep the temperature high, it may have an impact on the G10. The dishwasher should have a great cleaning effect on your knife but also may have a detrimental effect on several of the components. You can put a Sebenza in the dishwasher (but be sure to lube it afterwards) but I wouldn't put almost any other folding knife in one.

I would wash it in a small basin of as hot a water as I could stand and besides the soap, put in a teaspoon of household bleach per gallon of water. ....and scrub like mad to get every spec of organic material out of it!

Bruce Woodbury
 
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