The last thing anyone wants to do is wash up after dinner – cue the dishwasher. And while the dishwasher is a workhorse in many a kitchen, there are certain things it can’t clean: such as burnt pots, fine China, and kitchen knives – or so we’ve seen every expert state until recent findings.
We’ve done some research and figured out whether you can wash your kitchen knives in the dishwasher.
The ongoing debate on dishwashing knives
While many experts advise against popping your kitchen knives in the dishwasher, many are still wondering what the harm really is – since most knives of today are stainless steel and have a durable handle.
How the damage is done
The main thing with knives and dishwashers is the movement. While inside, knives can be pushed around by water jets, causing friction between their blades and the racks, other utensils and dishes, dulling or even chipping their edges each wash cycle.
Dulled knives easily become the most dangerous tool in the kitchen, and if you’re constantly dishwashing them without maintaining their sharpness, you might end up hurting yourself after attempting to slice up some tomatoes for a sarmie.
Chipped knives are even worse. Not only do they dull the blade, but they also create tiny openings that can attract bacterial growth, corrosion and rust. Once your knife starts to corrode or rust, it will need a lot more than some TLC to get back on track.
Moreover, there are findings that have identified dishwasher detergent as another culprit in the damage of knives. Detergent can also contribute to corrosion, significantly cutting cutting performance – even if the blades look fine or unchipped.
But my knives state that they are dishwasher safe?
There are those that have been specifically designed to be dishwasher safe: stainless steel blades and a sturdy, one-piece metal or synthetic handle.
And while these knives are sturdier, the label ‘dishwasher safe’ doesn’t mean they’re damage-proof. The cycle you choose, the water’s temperature, amount of detergent, and placement are all aspects that may contribute to your knife’s damage.
The best thing for your knives is hand washing with mild soap and warm water. But if you’re like me and don’t always have the motivation or time to hand wash, here are a few dishwashing tips you should use when popping your knife in for a wash:
- Use the top or third rack: Lay the knife flat on the top utensil tray or shelf. Never drop it into the utensil basket or balance it on its blade.
- Choose shorter, colder cycles: An eco or quick wash will be better for your knife’s shelf life. Never pop your knife in for a long and hot cycle.
- Unload and dry immediately: Never let your knife sit in a humid environment after a wash – water is its worst enemy as it accelerates corrosion and rust. Unload and dry immediately, even if it’s just your knife.
While the best thing for your kitchen knives, no matter how cheap or expensive they are, is to handwash them, life sometimes gets in the way. Dishwashers are there to make things easier. If you really feel like you want to stick to the dishwasher, then follow the tips above and always keep up with regular knife maintenance (sharpening and cleaning).
