Mike Marlow wrote:
> Perhaps, but I doubt your investment will be very richly returned. I'd find
> it hard to believe that would be much of a real selling feature. Now - if
> someone sold a dishwasher that had a built in knife sharpener that
> automatically refreshed the edge on the knives when the wife just throws
> them in with all the other silverware...
Wife-dishwasher? No chance I look after loading ours, and the eldest
unloads it, loading needs forethought otherwise nothing fits in, SWTSMBO
is just to impatient to do it properly without breakages, though it does
mean I can wash things I want without complaint!
I've heard the same thing, not sure whether it's true or not.
I do know, however, that when I put my knives in the dishwasher (I have
polymer handles on mine for this reason) they do seem to get rust spots
and also lose their edge more frequently.... I do put them on the
bottom rack, and I probably wash the ones I use most often 3 or more
times a week. I've had them for 18 months.... and I run them over a
6000 grit whetstone when the seem dull....about every 6 months.
I also don't use the sharpening steel, ever. If you use a steel use
it very very lightly, never apply force.
[email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
SWMBO got Henckels (sp?) when we got married and the instructions said
not to put them in the DW because the handles would get damaged. The
handles are some kind of plastic.
Putting them in the dishwasher will void the warranty on almost all
good knives. Speaking from personal experience, these knife companies
can tell instantly by looking at them that they have been in a
dishwasher. Their tech guys say that it damages the finish on the
steel in addition to ruining the plastic handles.
[email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
This is really a wive's tale because my wife told me. When we put the
steak knives in the DW, the silver-plate other utenliles get tarnished
and generally show a chemical reaction to the presence of the knives.
So we don't do it any more. Works for me. She doesn't tell me how to
cut wood and I don't tell her how to load the DW.
Bill Leonhardt
On Dec 21, 9:21 am, [email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them. =20
>
> Truth or wives tale??????
*gasp!!*
If somebody were to put my W=FCsthofs in the dishwasher, I'd faint.
That just isn't done.
Then again... now I think about it...*thinking*..naaa.. just not done.
It doesn't pass the 'gut-feeling' test.
r
On Dec 21, 12:48 pm, "Robatoy" <[email protected]> wrote:
> On Dec 21, 9:21 am, [email protected] wrote:
>
> > Just bought the wife a nice set of Kitchen knives for Christmas, and
> > had heard
> > the advise to hand wash them only, I suppose because the granular
> > dishwasher detergent
> > might dull them. =20
>
> > Truth or wives tale??????*gasp!!*
>
> If somebody were to put my W=FCsthofs in the dishwasher, I'd faint.
>
> That just isn't done.
>
> Then again... now I think about it...*thinking*..naaa.. just not done.
> It doesn't pass the 'gut-feeling' test.
>
> r
That's like driving a new RS4 through a carwash!... even a touchless
carwash... just not done.
[email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
I never wash my knives in the dishwasher for SAFETY reasons. When I
empty the dishwasher silverware rack, I grab bunches of silverware. If
someone has slipped in a paring knife or some other knife about the
size of a serving spoon or dinner knife, it's easy to get cut. It has
happened more than once in the past. I know, I know, why don't I look
before I grab? Sometimes they get hidden and you just can't see them.
If you have a policy of not putting them in there in the first place,
then the chances of getting cut are much reduced.
I also don't dump sharp knives in the dishwater along with the other
dishes in the sink for the same reason. If I need to wash a knife, I
set it aside until I'm ready to clean it, then place it immediately in
the knife rack after I dry it.
After all, do you just dump your chisels in your tool box along with
all the other tools?
On Dec 22, 7:30 am, Mapdude <[email protected]> wrote:
> My wife tells me that it is more about the handles than the blades.
A bosun I worked for always shaved with cold water. He insisted the
blades stayed sharp longer than if he were to use hot water.
He did not sleep under a pyramid or wear a tinfoil hat. He did walk
down the gangplank backwards for some rerason.
[email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
>
I always heard the reason for this advice is the damaging effect that
the drying cycle's intense heat has on wood handles.....nothing to do
with the blades.
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> [email protected] wrote:
>
> As far as a dishwasher is concerned, ask yourself a question.
>
> Would you put your drill bits, plane irons, files, or any other of your
> cutting tools in a dishwasher?
>
> If the answer is "no", then why would you abuse your kitchen knives?
>
> Lew
>
I wonder how well a dishwasher does on pitch and gunk build-up on saw
blades?.....Could be a great thread discussing which brand of dishwasher and
which detergent comes out on top<G>. Rod
Eddie wrote:
> I don't know about what you Americans and Canadians do but in Europe we have
> to add salt to the dishwasher! they do have tablets now with the salt
> already added to the formula, something to do with stopping the glass ware
> going dull? so my wife tells me ;-)
> Eddie.
Sounds as if you have (mineralized) 'hard water'.
We use a rinse agent in ours, as well. It makes the water more wet
(honest!) and it slides on off, taking the minerals with it.
Bill
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Mike Marlow wrote:
A special rack to enclose the blade so the
> user does not cut themselves while unloading... sounds more like they're
> selling dishwashers to users that should not have any sharp objects around.
>
What company is that? I suspect that they are going to do very well and
I'd like to buy some stock if there's any to be had! There's a fine line
between those with no sense and those with no sense AND no money. The
former buy a lot of stuff that the latter would turn their nose up at. ;-)
Bill
--
Make yourself an honest man, and then you may be sure that there is one
rascal less in the world.
Thomas Carlyle (1795 - 1881)
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RonB wrote:And despite some opinions
> above, it is very easy to put a knife in a washer rack blade up, when you
> are accustomed to putting spoons, forks and dinner knives in that way.
>
> RonB
All the directions I've ever seen for loading a dishwasher say to put
the working end of tableware down. That said, I put our sharp knives in
the top rack laying flat.
Bill
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Or maybe there are other people in their houses.
"Mike Marlow" <[email protected]> wrote in message
news:[email protected]...
>
> "RonB" <[email protected]> wrote in message
> news:[email protected]...
>>
>> > And lastly do you really want to chance slicing you hand open reaching
> in
>> > to unload the
>> > thing.
>> >
>> > ron
>>
>> The slicing is a real concern, especially if you keep them as sharp as I
> try
>> to. I was glad to see that our newest washer has a dedicated knife rack
>> that keeps the blades enclosed in a guarded area that still allows the
>> washing action to reach them.
>>
>
> I keep my knives razor sharp, but I trust myself to be able to pick up a
> knife without slicing myself. A special rack to enclose the blade so the
> user does not cut themselves while unloading... sounds more like they're
> selling dishwashers to users that should not have any sharp objects
> around.
>
> --
>
> -Mike-
> [email protected]
>
>
On 21 Dec 2006 06:21:51 -0800, [email protected] wrote:
>Just bought the wife a nice set of Kitchen knives for Christmas, and
>had heard
>the advise to hand wash them only, I suppose because the granular
>dishwasher detergent
>might dull them.
>
>Truth or wives tale??????
If the handles are wood they will be destroyed over time - otherwise
no real problem altho I do feel that the ones i put in dishwasher got
duller faster - no real evidence - so i stopped putting them in.
Besides it only takes a few seconds to wipe off and put back in drawer
where you can find it! As opposed to looking in drawer, then
dishwasher, then countertops etc. Just an efficiency consideration.
In article <[email protected]>, "Stan and Sue Deen" <[email protected]> wrote:
>
><[email protected]> wrote in message
>news:[email protected]...
>> Just bought the wife a nice set of Kitchen knives for Christmas, and
>> had heard
>> the advise to hand wash them only, I suppose because the granular
>> dishwasher detergent
>> might dull them.
>>
>> Truth or wives tale??????
>I would think that the hot water would lower the temper of the steel
>(hardness) Stan
I would think that's not going to happen at dishwasher temperatures... which
are necessarily less than 100C (212F).
--
Regards,
Doug Miller (alphageek at milmac dot com)
It's time to throw all their damned tea in the harbor again.
"RonB" <[email protected]> wrote in message
news:[email protected]...
> Or maybe there are other people in their houses.
>
As there are in mine...
--
-Mike-
[email protected]
[email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
There are 3 concerns with putting sharp knives in a dishwasher. One is
the handle material may be damaged or wear out faster. One is the sharp
edge will likely get banged around (and maybe the soap is harder on the
edge) which will dull it faster and maybe chip it. And lastly do you
really want to chance slicing you hand open reaching in to unload the
thing.
ron
[email protected] wrote:
>
> Just bought the wife a nice set of Kitchen knives for Christmas,
> and had heard the advise to hand wash them only, I suppose
> because the granular dishwasher detergent might dull them.
>
> Truth or wives tale??????
I'm going with Truth - at least for good knives.
Carbon steel will take a better edge than SS or HSS.
Won't hold it as long, but it can be made sharper.
Sharp carbon steel edges don't dull faster if you take
care of them. When they "dull" it's because the edge
has been rolled - think Cabinet Scraper. If you use
a "steel" on them you straighten the edge back up.
Think of the "steel" as a cabinet scraper burnisher.
If you don't "steel" the edge when needed, the rolled
edge breaks off. THEN you've actually dulled the edge
and you have to sharpen it - ie - selectively remove
metal.
Now if you've ever "burned" an edge while sharpening,
you know that by the time you can see "color" it's
too late. You actually lost the temper on the edge
BEFORE the temper killing heat's color indicator was
visible. Remember, at the actual cutting edge there's
not much metal so it heats up fast.
Heat is the enemy of a really sharp edge on carbon steel.
Most new dishwashers have a water heater in the
inlet path that kicks it up to 160 degrees or more
AND some have heating elements to dry the dishes
(and the chemicals that are in "hard" water). Doesn't
take a lot of heat to affect the temper of a fine
edge on a carbon steel knife, or chisel or plane iron.
Now add a fairly concentrated base (soap as opposed
to an acid) and you're begging for a chemical reaction
with the carbon steel - and one that ain't good for a
fine cutting edge.
Just for fun, put your next razor blade in the dishwasher,
run through it's cycles and THEN shave with it.
Oh, BTW, cutting edges hitting anything metal isn't
good for them either - even just a little contact is
BAD.
charlie b
occassional user and caretaker of some Chicago
Cutlery carbon steel knives - with wood handles,
not polished, not coated with poly or plastic or
varnish, just oiled when they look like they need \
it.
<[email protected]> wrote in message
news:[email protected]...
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
Dishwasher detergents will eat the edges of good high-carbon steel
leaving, over time, small "nicks" which will require a goodly amount of
either machine grinding or elbow grease to put back the edge.
About the only good advice my M-I-L ever gave me.
--
"New Wave" Dave In Houston
I though it was the amount of Salt that gets added to dishwashers that does
the damage to the steel.... they are made of stainless steel not marine
gauge stainless steel...
Eddie
"RonB" <[email protected]> wrote in message
news:[email protected]...
>> If somebody were to put my Wüsthofs in the dishwasher, I'd faint.
>>
>> That just isn't done.
>>
>> Then again... now I think about it...*thinking*..naaa.. just not done.
>> It doesn't pass the 'gut-feeling' test.
>>
>> r
>
> That's like driving a new RS4 through a carwash!... even a touchless
> carwash... just not done.
>
> Good lord. People spend all of their money buying high-end stuff to prove
> something. Then they spend all of their time taking extraordanary care of
> stuff by not using the high-end washing equipment that sets idle.
>
> BTW, many of the good kitchen knives that we clean in the diswasher; and
> renew with oil every year or so, have been around most of our 40 year
> marriage.
>
> It isn't low end stuff.
>
> RonB
>
>
I don't know about what you Americans and Canadians do but in Europe we have
to add salt to the dishwasher! they do have tablets now with the salt
already added to the formula, something to do with stopping the glass ware
going dull? so my wife tells me ;-)
Eddie.
"Doug Miller" <[email protected]> wrote in message
news:[email protected]...
> In article <[email protected]>, "Eddie"
> <[email protected]> wrote:
>>I though it was the amount of Salt that gets added to dishwashers that
>>does
>>the damage to the steel.... they are made of stainless steel not marine
>>gauge stainless steel...
>
> Salt? You mean, from the food? There doesn't seem to be enough to damage
> regular stainless steel flatware.
>
> --
> Regards,
> Doug Miller (alphageek at milmac dot com)
>
> It's time to throw all their damned tea in the harbor again.
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> [email protected] wrote:
>
> > Just bought the wife a nice set of Kitchen knives for Christmas, and
> > had heard
> > the advise to hand wash them only, I suppose because the granular
> > dishwasher detergent
> > might dull them.
> >
> > Truth or wives tale??????
>
> Good knives should be hand washed, dried, and kept in a knife rack rather
> than in a drawer.
>
> A knife rack insures that the sharp edges do not come in contact with each
> other.
>
> If you don't have a rack, you now have a reason to build one.
>
> As far as a dishwasher is concerned, ask yourself a question.
>
> Would you put your drill bits, plane irons, files, or any other of your
> cutting tools in a dishwasher?
>
> If the answer is "no", then why would you abuse your kitchen knives?
>
> Lew
>
The knives should be stored in the rack or block either on their side or
with the blade pointing up in the slot.
Mike Marlow wrote:
>
> Perhaps, but I doubt your investment will be very richly returned.
I'd find
> it hard to believe that would be much of a real selling feature. Now
- if
> someone sold a dishwasher that had a built in knife sharpener that
> automatically refreshed the edge on the knives when the wife just throws
> them in with all the other silverware...
>
Keep your knives in a wooden rack, then a few strokes with a steel prior
to each use, knives stay sharp.
Lew
"Bill in Detroit" <[email protected]> wrote in message
news:[email protected]...
> Mike Marlow wrote:
> A special rack to enclose the blade so the
>> user does not cut themselves while unloading... sounds more like they're
>> selling dishwashers to users that should not have any sharp objects
>> around.
>>
>
>
> What company is that?
I would think many of them by now. We built our house in 1997 and the
machine we installed had such a rack (Kitchenaid). I noticed our Son's new
dishwasher had a similar rack when he built his home this fall.
From the posts above, I suspect a lot of folks have a grander idea of what
this rack is than its reality. At one end of our door-mounted silverware
rack is a filp-up rack with slots to accommodate 6 or 8 knife blades. If
you use it, it keeps blades pointed down, not up. And despite some opinions
above, it is very easy to put a knife in a washer rack blade up, when you
are accustomed to putting spoons, forks and dinner knives in that way.
RonB
"badger.badger" <[email protected]> wrote in message
news:[email protected]...
> Rod & Betty Jo wrote:
>> I wonder how well a dishwasher does on pitch and gunk build-up on saw
>> blades?.....Could be a great thread discussing which brand of dishwasher
>> and which detergent comes out on top<G>. Rod
>
> Dunno, but caustic d/w detergent isn't nice to ally motorcycle casings,
> much better to use simple soap on those....
Well, that's a case of much more active metal(s) than iron.
Seriously, no real reason why the nonionic dishwashing detergent should etch
steel of any sort more than the anionic high-suds types. Reason for the
non-ionic choice is that they behave better in hard or cold water, which is
why they're used in the laundry soaps as well.
Agents added to the detergent to help it deal with hard water might affect
the steel, but I think the warning against dishwashers has more to do with
the opposite end of the knife.
We are using the dry cycle so we don't hothouse carbon steel in a
high-humidity environment, right?
[email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
Good knives should be hand washed, dried, and kept in a knife rack
rather than in a drawer.
A knife rack insures that the sharp edges do not come in contact with
each other.
If you don't have a rack, you now have a reason to build one.
As far as a dishwasher is concerned, ask yourself a question.
Would you put your drill bits, plane irons, files, or any other of
your cutting tools in a dishwasher?
If the answer is "no", then why would you abuse your kitchen knives?
Lew
> And lastly do you really want to chance slicing you hand open reaching in
> to unload the
> thing.
>
> ron
The slicing is a real concern, especially if you keep them as sharp as I try
to. I was glad to see that our newest washer has a dedicated knife rack
that keeps the blades enclosed in a guarded area that still allows the
washing action to reach them.
RonB
In article <[email protected]>, "Eddie" <[email protected]> wrote:
>I don't know about what you Americans and Canadians do but in Europe we have
>to add salt to the dishwasher! they do have tablets now with the salt
>already added to the formula, something to do with stopping the glass ware
>going dull? so my wife tells me ;-)
Never heard that before...
--
Regards,
Doug Miller (alphageek at milmac dot com)
It's time to throw all their damned tea in the harbor again.
"Mike Marlow" <[email protected]> wrote in message
>
> Now - if
> someone sold a dishwasher that had a built in knife sharpener that
> automatically refreshed the edge on the knives when the wife just throws
> them in with all the other silverware...
I'd bet 80% of the households have no idea what a sharp knife is like.
[email protected] wrote:
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
>
Are they stainless steel? If so, no matter what
you do to them you won't hurt them. You also may
never get them very sharp. If you have high
carbon steel, it is better to hand wash and wipe
dry after every use. If the handles are real
wood, you hand wash.
A dishwasher is not going to make the knives
appreciably less sharp (unless the knives are
banging around hitting stuff in the washer..
On Sun, 24 Dec 2006 14:12:58 -0500, Bill in Detroit <[email protected]>
wrote:
>RonB wrote:And despite some opinions
>> above, it is very easy to put a knife in a washer rack blade up, when you
>> are accustomed to putting spoons, forks and dinner knives in that way.
>>
>> RonB
>
>All the directions I've ever seen for loading a dishwasher say to put
>the working end of tableware down.
Models from Kitchen Aid and Maytag have instructions to alternate the
tableware (up/down) in the basket thingie. 'Course, that's from NET 2
years ago, somaybe nowdays things are different.
Renata
>That said, I put our sharp knives in
>the top rack laying flat.
>
>Bill
>
>
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>http://www.avast.com
>
>
"Bill in Detroit" <[email protected]> wrote in message
news:[email protected]...
>
>
> What company is that? I suspect that they are going to do very well and
> I'd like to buy some stock if there's any to be had! There's a fine line
> between those with no sense and those with no sense AND no money. The
> former buy a lot of stuff that the latter would turn their nose up at. ;-)
>
Perhaps, but I doubt your investment will be very richly returned. I'd find
it hard to believe that would be much of a real selling feature. Now - if
someone sold a dishwasher that had a built in knife sharpener that
automatically refreshed the edge on the knives when the wife just throws
them in with all the other silverware...
--
-Mike-
[email protected]
"efgh" <[email protected]> wrote in message
news:Buzih.92681$rv4.19053@edtnps90...
> The knives should be stored in the rack or block either on their side or
> with the blade pointing up in the slot.
>
>
Unless they're not.
> If somebody were to put my Wüsthofs in the dishwasher, I'd faint.
>
> That just isn't done.
>
> Then again... now I think about it...*thinking*..naaa.. just not done.
> It doesn't pass the 'gut-feeling' test.
>
> r
That's like driving a new RS4 through a carwash!... even a touchless
carwash... just not done.
Good lord. People spend all of their money buying high-end stuff to prove
something. Then they spend all of their time taking extraordanary care of
stuff by not using the high-end washing equipment that sets idle.
BTW, many of the good kitchen knives that we clean in the diswasher; and
renew with oil every year or so, have been around most of our 40 year
marriage.
It isn't low end stuff.
RonB
<[email protected]> wrote in message
news:[email protected]...
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
>
I wonder if it's because of the pressure of the jet spray that may cause
them to hit whatever else is in the same compartment in the silverware tray
and cause a nick in the blade.
<[email protected]> wrote in message
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard the advise to hand wash them only, I suppose because the
granular
> dishwasher detergent might dull them.
I believe it's because dishwasher detergent is more caustic than the type
you'd use for handwashing. In the long run, there really isn't enough
difference to cause you to worry. It's likely you'll be old and grey (or
greyer) before you'd consider them damaged.
"RonB" <[email protected]> wrote in message
news:[email protected]...
>
> > And lastly do you really want to chance slicing you hand open reaching
in
> > to unload the
> > thing.
> >
> > ron
>
> The slicing is a real concern, especially if you keep them as sharp as I
try
> to. I was glad to see that our newest washer has a dedicated knife rack
> that keeps the blades enclosed in a guarded area that still allows the
> washing action to reach them.
>
I keep my knives razor sharp, but I trust myself to be able to pick up a
knife without slicing myself. A special rack to enclose the blade so the
user does not cut themselves while unloading... sounds more like they're
selling dishwashers to users that should not have any sharp objects around.
--
-Mike-
[email protected]
Assuming they have wood handles, the diswasher will dull and eventually
remove the finish. Being too lazy to hand wash knives, I usually dip the
handles in oil about once a year or so to renew the finish. Usually use BLO
or Danish and one or two dippings + wipes usually renews the finish pretty
well. If one gets scuffed a bit a light burnish with fine steel wool,
before oiling, will clean things up.
RonB
<[email protected]> wrote in message
news:[email protected]...
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
>
"Rod & Betty Jo" <[email protected]> wrote in message
> I wonder how well a dishwasher does on pitch and gunk build-up on saw
> blades?.....Could be a great thread discussing which brand of dishwasher
> and which detergent comes out on top<G>. Rod
http://groups.google.com/group/rec.crafts.metalworking/browse_frm/thread/1aedb05f1e6288a4/efa407dc7f89d7c6?lnk=st&q=rec.crafts.metalworking+dishwasher&rnum=10&hl=en#efa407dc7f89d7c6
or via makeashorterlink.com
http://masl.to/?W3015296E
-- Mark
I sell dish wash chemical systems to restaurants, hospitals, schools etc.
We do not add salt to the dish machine water. It would interfere with the
sensors that we use to monitor the detergent levels in the wash water. I
have never heard of salt having an effect on the glassware.
"Doug Miller" <[email protected]> wrote in message
news:[email protected]...
> In article <[email protected]>, "Eddie"
> <[email protected]> wrote:
>>I don't know about what you Americans and Canadians do but in Europe we
>>have
>>to add salt to the dishwasher! they do have tablets now with the salt
>>already added to the formula, something to do with stopping the glass ware
>>going dull? so my wife tells me ;-)
>
> Never heard that before...
>
> --
> Regards,
> Doug Miller (alphageek at milmac dot com)
>
> It's time to throw all their damned tea in the harbor again.
My wife tells me that it is more about the handles than the blades. I
am informed that the heat of the dry cycle will shrink and deform the
handle material of kitchen knives over time.
[email protected] wrote:
> In article <[email protected]>,
> <[email protected]> wrote:
>
>>Just bought the wife a nice set of Kitchen knives for Christmas, and
>>had heard
>>the advise to hand wash them only, I suppose because the granular
>>dishwasher detergent
>>might dull them.
>>
>>Truth or wives tale??????
>>
>
>
> Good luck to you. (At least it wasn't for a birthday or god forbid
> aanniversary)
>
> Seriously, many hihg-quality knives do have that admonition. What does
> the manufacturer say?
Rod & Betty Jo wrote:
> I wonder how well a dishwasher does on pitch and gunk build-up on saw
> blades?.....Could be a great thread discussing which brand of dishwasher and
> which detergent comes out on top<G>. Rod
Dunno, but caustic d/w detergent isn't nice to ally motorcycle casings,
much better to use simple soap on those....
"Bill Leonhardt" <[email protected]> wrote in message
news:[email protected]...
>
> [email protected] wrote:
>> Just bought the wife a nice set of Kitchen knives for Christmas, and
>> had heard
>> the advise to hand wash them only, I suppose because the granular
>> dishwasher detergent
>> might dull them.
>>
>> Truth or wives tale??????
>
> This is really a wive's tale because my wife told me. When we put the
> steak knives in the DW, the silver-plate other utenliles get tarnished
> and generally show a chemical reaction to the presence of the knives.
> So we don't do it any more. Works for me. She doesn't tell me how to
> cut wood and I don't tell her how to load the DW.
>
> Bill Leonhardt
>
I always thought loading the dishwasher was getting the wife drunk.
In article <[email protected]>,
<[email protected]> wrote:
>Just bought the wife a nice set of Kitchen knives for Christmas, and
>had heard
>the advise to hand wash them only, I suppose because the granular
>dishwasher detergent
>might dull them.
>
>Truth or wives tale??????
>
Good luck to you. (At least it wasn't for a birthday or god forbid
aanniversary)
Seriously, many hihg-quality knives do have that admonition. What does
the manufacturer say?
--
Make it as simple as possible, but no simpler.
Larry Wasserman - Baltimore Maryland - [email protected]
In article <[email protected]>, "Eddie" <[email protected]> wrote:
>I though it was the amount of Salt that gets added to dishwashers that does
>the damage to the steel.... they are made of stainless steel not marine
>gauge stainless steel...
Salt? You mean, from the food? There doesn't seem to be enough to damage
regular stainless steel flatware.
--
Regards,
Doug Miller (alphageek at milmac dot com)
It's time to throw all their damned tea in the harbor again.
In article <[email protected]>, [email protected] wrote:
>Just bought the wife a nice set of Kitchen knives for Christmas, and
>had heard the advise to hand wash them only, I suppose because the granular
>dishwasher detergent might dull them.
>
>Truth or wives tale??????
You should hand-wash them, but mostly because a thirty-minute immersion in hot
water, followed by the heat of the drying cycle in the dishwasher, isn't going
to do the (presumably) wooden handles any good. The detergent won't harm the
blades, but they may get nicked if they bang into other utensils.
--
Regards,
Doug Miller (alphageek at milmac dot com)
It's time to throw all their damned tea in the harbor again.
<[email protected]> wrote in message
news:[email protected]...
> Just bought the wife a nice set of Kitchen knives for Christmas, and
> had heard
> the advise to hand wash them only, I suppose because the granular
> dishwasher detergent
> might dull them.
>
> Truth or wives tale??????
>I would think that the hot water would lower the temper of the steel
>(hardness) Stan