knives vs. dishwashers

May be they kinda-sorta get lazy and leave them in the sink, (with soapy water) for a day. Soap will play hell on wood. Even stabilized wood.
 
rannalf said:
As an aside, how hard are the "plastic" cutting boards on knife edges?
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Not nearly as bad as glass or ceramic, but I still prefer wood.

Having said all that, I watched a sushi chef work very quickly and aggressively right on the steel range-top with his knife... then again most people don't have that kind of skill and I imagine he steels his knife pretty often. If you go hammering away or using a thin fine edge like you're scraping ice off your windshield, it's going to dull no matter what the knife or board is made of.
 
james terrio said:
Not nearly as bad as glass or ceramic, but I still prefer wood.

Having said all that, I watched a sushi chef work very quickly and aggressively right on the steel range-top with his knife... then again most people don't have that kind of skill and I imagine he steels his knife pretty often. If you go hammering away or using a thin fine edge like you're scraping ice off your windshield, it's going to dull no matter what the knife or board is made of.
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Remember. a SS counter top is in the 30's HRc range of hardness. (Much softer than a Knive blade). Glass is in the high 70's to low 80's. Much harder than a knife blade. FWI'sW.

Rock can be even higher. A Diamond is after all, Rock. At 98-99 HRc. . As high as it gets folks.;)
 
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