My friend loaded stainless in a dishwasher, and this happened…

vjb.knife said:
I don't need any education on crappy kitchen knives I don't buy them.
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It’s all relative, isn’t it champ?

VorpelSword said:
Is there any thought that the dish washer soap could be a significant contributiog factor in this?
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Yeah, some folks have brought that up. I think it’s a possibility I can’t discount. I don’t want to run the experiment personally.

Danke42 said:
Oh no that's a smart move. You can do it at a Dr.'s office too if you ever have a weird rash.
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If I get a weird rash, I’m coming to you. You seem like a guy who’s seen some stuff.
 
If you’re in Canada, you’re probably not far from some ungulates as well.

Parker
 
EngrSorenson said:
He put his three brand new Dexter Russell knives in the dishwasher last night and told me this morning that 2/3 of them rusted. These are the dex steel, which I’ve never had a problem with, and I find it odd only 2/3 had this problem.

I don’t put knives in the dishwasher, I’m a little superstitious about it, but it’s hard to imagine these knives rusting. They’re a feature of many professional kitchens where I imagine they get pretty neglected.

The fact that his bread knife came out just fine made me question if something else happened, like maybe they ground carbon steel shortly before grinding the other two stainless on the same grinder. I’ve heard of carbon steel imbedding in stainless and rusting. Note the strange pattern in the rust… not uniform across the blade.

He’s gonna call them and see what they say. For S’s and G’s I told him I’d “ask the forum what they thought”. So what do you think?
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Very puzzling for Dexter's Sani-Steel.
"

What kind of steel does Dexter Russell use?​

Dexter uses a 400 and above quality steel grade.
Dexter uses a proprietary steel that is based on a 420, high-carbon grade. Also referred to as “surgical steel” for their kitchen knives.
 
KenHash said:
Very puzzling for Dexter's Sani-Steel.
"

What kind of steel does Dexter Russell use?​

Dexter uses a 400 and above quality steel grade.
Dexter uses a proprietary steel that is based on a 420, high-carbon grade. Also referred to as “surgical steel” for their kitchen knives.
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I agree- cross posted elsewhere, someone else believes that there may be a heat treatment issue that can cause rust-resistant steel to be more prone to it.
 
DocJD said:
My first job outside the home . Huge restaurant .

Had do ALL the dishes , silverware , glasses , pots, pans , knives ...plus mop the floors and clean out the grease traps .

Everything that fit went through the big commercial washer , except encrusted cookware .
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Quoted the whole thing for truth. Amazing to me that people can look at a picture and immediately rule out operating temperature of the dishwasher, proper amount of soap used, use of unexpired soap (it takes badly and will stick without dissolving, but will rinse off later without cleaning anything), how the knives were used and what they were in contact with (and how long the contact was) before they were put in the dishwasher.

I have done catering off and on for about 40 plus years as needed. When using a facility for food prep and serving, it is against the city health code here in Texas to hand wash anything to be used in a restaurant. In fact, you are not supposed to wipe off water spots, either. After going through the mandatory restaurant and health code classes by the city it is easy to understand why.

And for those pontificating how they always demand hand washing of their knives it just shows they have never been in a production, open to the public type event on the working side. You have a few employees that are pretty good; let's look at all the fun that people have jeering at fast food workers for their stupidity and lack of experience. It has seemed to me over the past many years that some people make it a point to use a tool like a spatula (which apparently makes a dandy prying device for some) for anything but it's designed use. Knives are used to open stuck lids, used to tear open the last part of the lid from people that don't know how to use a commercial can opener, and when they are through being used they are thrown in a bus pan along with other tension utensils to go to the dishwasher.

It's the life of a commercial knife. I have been in some kitchens to oversee food preparation and work and the knives are no more than an afterthought thrown into a drawer. With that in mind, they are always inexpensive, sturdy knives meant to be used for all manner of jobs including being a cutting device. In some cases and I would say this is more often than not, when those knives get dull they get thrown away. Eventually...

I have to say that when me and my team cook at the Wounded Warrior's Center, we always take our own knives and take them away dirty.

So remember when you are looking at the picture of the knife that was posted. You don't know what it was used for, you don't know if the washer was operating properly, you don't know if the soap was in regulation, you don't know what cycle it was run on, and you don't know what was material was left on the knife when it was put in the washer. That's a lot of information to get from a photo.
 
midnight flyer said:
That's a lot of information to get from a photo.
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Well that’s why I used words to help flesh it out. Pesky words.

midnight flyer said:
You don't know what it was used for,
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Brand new knife. Not used for anything. I was there in the factory store when he bought them the previous night. He ran them in the dish washer over night.

midnight flyer said:
you don't know if the washer was operating properly,
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That’s true, but other stainless has not had this issue.

midnight flyer said:
you don't know if the soap was in regulation,
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That’s true. I’ll ask the soap regulators to inspect the expiration date of his soap.

midnight flyer said:
you don't know what cycle it was run on,
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… I guess a normal cycle, but he might have set it on “corrosion” by accident.

midnight flyer said:
and you don't know what was material was left on the knife when it was put in the washer.
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Whatever comes on a knife from the factory. Machining oils, I imagine.
 
Jsega51 said:
Does your story have anything to do with putting a Dexter Russell knife in the dishwasher?
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well if the dexter had a black factory finish option maybe it wouldn't have rusted in the dishwasher...so yeah close enough......right?
 
jbmonkey said:
well if the dexter had a black factory finish option maybe it wouldn't have rusted in the dishwasher...so yeah close enough......right?
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NO! I’m sure the finish would have faded slightly and a whole new can of worms would be opened.
 
I toss the "I can't believe it's so cheap" kitchen knives with one piece metal or plastic handles in the dishwasher all the time. I'm a lot more protective of the kitchen knives with wooden handles or that cost a bit more than two cups of overpriced coffee.

Where you can get the kind of nastiness I see on your knives is when you put something else in the dishwasher with something on it you really should have rinsed off first, so it doesn't get on everything else.
 
The Grendels said:
I toss the "I can't believe it's so cheap" kitchen knives with one piece metal or plastic handles in the dishwasher all the time. I'm a lot more protective of the kitchen knives with wooden handles or that cost a bit more than two cups of overpriced coffee.

Where you can get the kind of nastiness I see on your knives is when you put something else in the dishwasher with something on it you really should have rinsed off first, so it doesn't get on everything else.
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I sent my buddy the link to this thread, and he’s been keeping up with it. He’s away this week on work travel, so I bet he’s spending a bit of time contemplating where the knives were in relation to other crap, the expiration date on his detergent, and the alignment of the solar system.
 
I once had one of the Spyderco kitchen knives rust decently after going through a dish washer. I just chalked it up to mysterious bad luck. I've heard everything from chemical reactions, bad HT, unknown material and particles of iron from cutting tools embedded in the surface of stainless steel during finishing, sulfides added for improved machining, etc.....
 
Some of mine rust sometimes, but not the same ones not everytime.

There is something else going on, but no idea what.

Just clean it off and use it. It will either get worse with time or stabilize. Either way it will still cut.
 
Look, Randall Made products are excellent for what they are. There are many folks who value them as objects of art. Others swear by them as fine cutlery for field use. I have heard from one experienced tactical "operator" who has extensive field experience with a Randall Made knife in serious combat conditions as well.

My negative bias stems from a negative customer service experience when outfitting our son for deployment to Iraq with the Marines twenty years ago. That experience is tangent, but relevant to the OP's negative experience with his Dexter knife.

To avoid being warned or pointed (again) by the mods and admins here (bless themn for what they do), I will refer anyone seriously interested to look up my other posts on this site that talk about this subject.
 
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