As a former pastry chef, I am very specific about how I handle my kitchen items and equipment. And while I do take good care of almost everything in my home, my knives get more specific treatment. Why? Because with the proper treatment, knives will last for years, years yet. This long duration means I can invest in excellent swords with sharp, detailed edges that make any chopping, slicing, or dicing task a breeze. Although I may be more than just a small certain about my knife care, often I’ll admit that I do find a little sluggish and forget to wipe my blades fresh after washing or find myself honing very sparingly. There is one common habit, though, that is a non-negotiable no-no for me: throwing knives in the dishwasher. That’s because I know dishwashing blades dulls them and degrades their value. In order to understand exactly why dishwashing is bad for knives, I reached out to Ann MacDonald, Blades Expert & Director of Product at Victorinox North America, for some professional insight. Why You Should Avoid Putting Knives in the Dishwasher There are two main reasons to avoid the dishwasher when cleaning your blades, says MacDonald. First, “Knives can move around within a dishwasher, which risks the knives ’ edges being chipped. ” This is especially true if you put your knives in the dishwasher’s basket. “Additionally, ” she explains, “some strong detergents can impact the steel and, over time, the wear and tear dulls the edge and compromises the knife’s performance. ” Simply Recipes / Getty Images What Happens to Knives During a Dishwashing Cycle? To get into the nitty gritty, MacDonald notes that “There are microscopic teeth on the edge of the blade, and washing knives by hand will preserve the alignment of those teeth better than when knives are moved around in a dishwasher banging up against other things. ” So, in essence, it ’s not just about chipping; it ’s about maintaining the alignment of the blade’s edge. Furthermore, along with detergent, “ Heat plus moisture can lead to stains or corrosion, ” says MacDonald, “decreasing the effectiveness of your knives ’ steel and compromising overall performance. ” The Best Way To Wash Knives “Clean your knife right away, ” suggests MacDonald, “as salty or acidic food can stain your blade. ” Wash the blade by hand in soapy water and towel dry instead of air drying. These steps will maintain the integrity of the blade’s edge and prevent prolonged moisture exposure, which may lead to limescale spots, rust, or corrosion over time.

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