She commited a sin

[volshooter]

Over 25 years ago I bought a used professional chief's knife at a gun show. Seller sharpened it like a razor. For years I only had to hit a few licks on steel to maintain the razor edge. Today when trying to use it I was horrified when it didn't perform like always. Even after a few licks on steel. After much questioning the wife, who knows better, admitted to putting it in the dishwasher..........
I only have 2 rules in the kitchen
Knives never go in dish washer and cast iron is hand washed only.
Gonna be tough getting that knife back the way it was. I cain't believe wife of over 40 years did this.
I realize it might be petty for some. It's a big deal for me.

 

[golferboy426]

curious why a dishwasher hurts an edge

 

[Cholo]

I'm not implying it didn't happen, but I'm curious as to why, too.

 

[BROKENBEAR]

I am your friend and I am going to help you ...

"Happy wife happy life" ..just remember that and keep saying it to yourself ...

Bear

 

[6GUNSONLY]

Not understanding how the dishwasher ruined an edge on a quality knife. Enlighten me, please.

 

[volshooter]

Read anything about dishwahers and what they do to the edge of a fine knife and you'll find your answer

 

[sfhogman]

Supposedly the dishwasher bangs knives around, damaging the edge. I ran an experiment: put my chef's knife in the dishwasher all by itself. It came out dulled. No idea why.

 

[Cholo]

"Happy wife happy life" ..just remember that and keep saying it to yourself ...

Oh, that expression makes my skin crawl as much as the acronym SWMBO

 

[Kevin]

I’ve heard the high temperature of dishwashers can take out the temper of some knives. I don’t know if this is true or not. I’m note sure what temperature will remove the temper.

Dishwashers will ruin handles, but unless they are being banged around, how will it hurt the knife’s edge? I’m as curious as everyone else.

 

[Kevin]

I do agree with the hand wash only on cast iron. My wife lets me clean the cast iron and carbon steel pans.

 

[eveled]

My knives go through the dishwasher without issue. They get sharpened on a diamond stone when they need it. Really the handles are the issue

You cant only use a steel on a knife for years without ever sharpening it.

The steel doesn’t sharpen it only re aligns the edge. Eventually you have a thin and flimsy edge that folds over.

 

[contender]

I'd find a professional knife sharpener & let them restore the edge on those knives.

Or heck,, make your wife buy you a "Wicked Edge" knife sharpening system.

 

[JPGLSG1234]

I told my sweet Wife if she didn't stop doing some of the stuff in the kitchen that bugged me I'd send her on her way. Shortly there after she had me on my back in the floor with her hand around my neck and my chief's knife in her other hand threatening to cut my heart out and show it to me before I died....

It's the long period of heat from the drying cycle that kills the edge, and it's hard to get back.

 

[Chief 101]

Supposedly the dishwasher bangs knives around, damaging the edge. I ran an experiment: put my chef's knife in the dishwasher all by itself. It came out dulled. No idea why.

Hard Water!

 

[Dave P.]

I'll agree in theory that certain types of steel could be corroded a bit by dishwashing detergent and obviously develop beginnings of rust
( oxidation ) if left wet and humid for hours in the dishwasher. Edges could be banged into others being hit by the water jets, so will agree
it's NOT ideal to run good knives in the dishwasher. To me the more likely scenario was she cut some stuff on something other than a good
cutting board a dulled it a bit. Grab a knife in a hurry to cut something quick and rolled the fine edge off.
As mentioned good excuse to get a sharpening kit....things happen, it's just a kitchen tool.

 

[martyj]

Dishwasher doenst do as much damage to a knife as cutting on plates.
Dishwasher will ruin a knife handle in no time flat especially the wooden ones

 

[RC44Mag]

I treat my quality kitchen knives like a good chef does, not that I’m a chef but they know the importance of taking care of good cutlery. My Wusthof knives are hand washed and dried soon after use and stored away from other metal kitchen tools. They don’t see the inside of the dishwasher, it only takes a minute or two to wash and dry a 9” carving knife. I hone them with a steel and sharpen when necessary with a Norton stone 313.

 

[vito]

My wife told me never to put our good knives in the dishwasher and I try to remember that. A few years back my wife bought this sharpener with two separate "slots" to slide the knife blade through, one for "coarse" and the other for "fine". Seems to keep the good knives sharp by sliding the blade through both of the slots 5 or 6 times. The expensive knives we have (Japanese Shun or German Wusthof) do feel better in my hands than the cheap supermarket bought lightweight knives, but I am not so sure that they truly work that much differently than the cheap ones. But I keep that impression to myself since my wife is convinced that her "good" knives are clearly superior.

 

[kcsteve]

Dishwasher detergent is 90 to 100 percent salt. The fine edge of a knife is blasted by the salt and then corroded.
Carbon steel is highly susceptible to corrosion and some stainless steel is magnetic and will also rust.

 

[Chief 101]

Cardinal sin...the only thing I have on the subject is...when you fall off the ladder who is gonna help you up, your wife or your knife? There should be countless more instances where she will be there to help and your knife will never ever show up....sharpen your knife and move on!

 

[blume357]

Dish washers clean by abrasion... just life with knives, my wife won't let me put dishes with gold rims or such in ours.... have to hand wash.