My tools serve me, not the other way around. It’s not worth the time and effort to wash by hand or sharpen on a whetstone. I don’t need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don’t have to worry about the metal in the dishwasher.

  • partial_accumen@lemmy.worldEnglish
    1·
    3 months ago

    If I always put my kitchen knife into the diswasher after use I’d never be able to use it because it would be constantly in there.

    The solution is to have more than 1 knife. So while there is one in the dishwasher from yesterday, you have at least one more clean one that will go into the dishwasher tonight after you use it.

    Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it’s ready for next use and stays razor sharp for months.

    It takes more than 15 seconds for hot water to come out of my kitchen facet. My dishwashered knives are still plenty sharp to cut through the fresh produce that is their primary use. After about 10 or 15 years the handle may may crack and deteriorate from dishwasher usage. I’ll buy another knife. A decent knife isn’t that expensive.