knives vs. dishwashers

M

manassas dragon

Joined
Dec 3, 2009
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158
if you cannot trust your better half to put your carefully made kitchen knives in the dishwasher,what steel and handle material would you use to make them?
 
154CM or 440-C with G10 handles and corby bolts,basicly bullet proof.
Stan
 
Don't forget the slow cure JB Weld (500°F rating) for the adhesive. I replaced a handle on a spatula with linen Micarta, JB Weld, and Corby bolts. Hasn't run thru the dish washer, but it gets soaked in the sink on a regular basis. I'v rebuffed the handle once in the last 5 years.

Ric
 
Don't put micarta in the dishwasher, it can/will delaminate! G-10 and other types of plastic can deal with the heat better.
 
Titanium scales with a cerakote finish over S30V. Seriously though, any modern stainless should be OK. However, the abrasive actions of cleaning will be hard on the edge. Don't expect a knife in the dishwasher to stay sharp. I'd agree with G-10 and plastics for the handle.
 
I had the same problem. I solved it not by changing the steel and handle material......I just changed wives.

Seriously, it just takes a little explanation and two-way discussion to let her know what exactly can/will happen to knives washed in a dish washer. Use the example of her good sweaters and silk blouses. What would happen if you washed them in with the regular laundry. The comparison is nearly identical.
 
HA! I had to laugh at that one, Stacy.

I have explained the above to my wife a couple of times, now both of us are good about hand washing them, then immediately drying them and putting them back on the magnetic knife rack.
 
Kinda related, some damn fool interior decorator on TV has made glass and ceramic cutting boards fashionable.

Nothing kills an edge faster.

If they would just get on the eco-green bambo bandwagon and call the glass trays, serving trays, it would be a real kindness to steel.
 
How hot does the water get in a dishwasher? I bought my house in 94' and I still have not used mine :rolleyes:

Dendritic Cobalt and black lexan for under 310F :D

.
 
A trick for the Carbon steel is to after hand washing spray with a cooking oil like PAM.
After you loose a few to the dishwasher you could also pull its plug and not use it.
 
bladsmth said:
Use the example of her good sweaters and silk blouses. What would happen if you washed them in with the regular laundry.
Click to expand...


That's a great analogy. I have relatives who have now sent the 2nd set of handles thru now, and so I'm done. Some folks just refuse to listen. :o This is what the 2nd set looked like before the dishwasher.
PGoutgoing005.jpg
 
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I make it very clear. You use my Hand Made Japanese Chef Knife, DO NOT even think about the dishwasher!! NONE of my cooking knives go near the dishwasher to be truthful! Also just leaving them in the sink with other dishes is a NO NO. You use them, you immediately hand clean them. It is a known rule in my house.:eek:
 
12345678910 said:
Kinda related, some damn fool interior decorator on TV has made glass and ceramic cutting boards fashionable.

Nothing kills an edge faster.

If they would just get on the eco-green bambo bandwagon and call the glass trays, serving trays, it would be a real kindness to steel.
Click to expand...

Glass and ceramic cutting "boards" void my warranty; they should be outlawed. I've heard good things about bamboo. There was a study done at UW showing that bacteria actually dies faster on hardwood boards than glass or ceramic.
 
bladsmth said:
I had the same problem. I solved it not by changing the steel and handle material......I just changed wives.

Seriously, it just takes a little explanation and two-way discussion to let her know what exactly can/will happen to knives washed in a dish washer. Use the example of her good sweaters and silk blouses. What would happen if you washed them in with the regular laundry. The comparison is nearly identical.
Click to expand...

Of all the great advice that I've read from Stacy, this has to be the best. Comparing edges to delicates is brilliant! Surely she will understand the comparison. Especially since I am no longer allowed in the laundry room.

Sweet: It's not the water, but the drying action afterward that is hard on the handles. That close to the heating element probably gets over 212°, considering all the steam coming out if you open it.
 
Never-Ever put a quality knife in a dishwasher. Period. Handles not withstanding, it will destroy the edges.

Which leads to those damed cutting boards. They were NOT designed for use as cutting boards. They were for rolling out dough. They have been used in Europe forever How we Americans got this one so badly screwed up in our minds baffles me.

Who ever got the brillant idea that cutting on Rock, Glass, or Ceramic with your Kitchen Knife was a good thing?
 
As an aside, how hard are the "plastic" cutting boards on knife edges? Mine don't seem to wear excessively fast on them, but my kitchen knives don't stay razor sharp either. I'm talking about the HDPE (I think) boards you can buy at BB&B, etc.
 
tryppyr said:
Shaughnessy, I'm waiting to see the AFTER pictures.
Click to expand...

Next time I am over there I will try and take pics. Believe me they don't look anything like they did. Those handles are stabilized, and they still took a beating. Worse thing of ALL.....they won't admit they went thru the dishwasher. :grumpy:
 
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