What is ideal stainless steel material for kitchen scissors that are dishwasher safe?

B

Beast Canteen

Joined
Sep 11, 2024
Messages
1
Hi Blade Experts!

I would like to make fully stainless steel kitchen scissors that are dishwasher friendly. The links show scissors that I have, which are made of X50Cr15MoV. It didn't take long for dishwasher washing to produce this surface rust.

1) I have seen and tested scissors made with 420J2. I understand that this material does not maintain its edge very well, but it is highly corrosion resistant.

2) For sharpness and dishwasher safe? Is there a better material than 420J2? What would you suggest and why?

I'm a kitchenware enthusiast and I started my company, Beast Canteen, with a buddy a few years ago. Today, we sell a potato ricer online. Over time, we have made tweaks to that product to bump up the user experience and quality. Now, we are designing tools from the ground up.

3) For kitchen scissors, what features would you like to see built-into them? Does anyone really use that built-in nut cracker in the handles? Considering we use them almost everyday, I'd like to make them better.

Thank you for your thoughts.

Jeff

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I personally like Cutco super shears. They hold edge well and are stainless.
I have 2 pair in my knife block we use them so much. They come apart for easy cleaning.
Personally I handwash all my blades. The dishwasher will dull anything out pretty quickly.
 
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Most major knife makers like Henckels and Victorinox offer good quality kitchen scissors. I usually wash our Henckels by hand when it gets gunked up but it's gone through a few dishwasher cycles with no problem.
 
Shears tend to painfully pinch my palm and leave a substantial bruise on the pad of my palm below my thumb. When bearing down to spatchcock a chicken, the cut tends to happen quickly, and I must be torquing them a little sideways. Very irritating. The only shears that don't bite me are the Chef Remi brand. Found it by trial and error.
 
FullMetal said:
I personally like Cutco super shears. They hold edge well and are stainless.
I have 2 pair in my knife block we use them so much. They come apart for easy cleaning.
Personally I handwash all my blades. The dishwasher will dull anything out pretty quickly.
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Can you help me understand how a dishwasher dulls knives? I have always heard this but never heard an explanation. Thx
 
Some dishwasher detergents contain abrasives which can dull fine edges, Most dishwasher detergents have a pH level between 10 and 12, making them alkaline. This alkalinity can cause etching or dulling of delicate surfaces. that is why one does not put good knives in the dishwasher, no matter what steels they are made from.
 
smith357 said:
Some dishwasher detergents contain abrasives which can dull fine edges, Most dishwasher detergents have a pH level between 10 and 12, making them alkaline. This alkalinity can cause etching or dulling of delicate surfaces. that is why one does not put good knives in the dishwasher, no matter what steels they are made from.
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ok thanks....understood.
 
We gave up on purpose-designed "kitchen scissors" about 6 months ago. Despite being advertised as stainless steel, we still got plenty of rust and the blades dulled quickly. I also discovered that they were next to impossible to resharpened. For $17 at Home Depot, we purchased a pair of Milwaukee brand job site shears. These scissors have 5" razor-sharp blades and cut effortlessly. The specially coated steel is very dishwasher safe. They have red handles and the blades are full-tang. 6 months of hard use in our kitchen and they still look brand new. My wife loves them. Excellent quality for short $$$$.
 
I think the main culprit, if not the only one, in dulling knives in a dishwasher was/is that many dishwashers have a vertical cutlery basket where if you put your knife in, they tend to hit other pieces of cutlery, damaging the edge.
My dishwasher has a top horizontal one, where each piece of cutlery is held individually and separate from the rest, thus they do not touch.
I use the dishwasher for all my stainless kitchen knives and have not noticed any dulling of the edge. I sharpen them regularly anyway and they usually get dull from cutting before the dishwasher powder can have any, if an, effect.
 
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