Why you really shouldn't wash your knives in the dishwasher!

There are several reasons why knives should be washed by hand rather than in the dishwasher.

In the dishwasher, your beloved kitchen knife is exposed for much longer to an aggressive, highly concentrated dishwashing detergent, which is dissolved with salt to soften the water and can only unfold its effect at a much higher temperature. Almost every knife enthusiast who has enjoyed a seaside vacation and consequently experienced the effects on their knives has experience with the corrosive (rusting) effect of salt: rust spots on the blade and a very rapid loss of sharpness were the result.

Visually, after washing, you often don't see any rust spots or similar, but the handle and the invisible cutting edge, which is only a few micrometers thick, are "washed away" by washing in the dishwasher. The edge retention of a knife can therefore be extended by many years without having to go to a professional if you regularly hone it and do not put it in the dishwasher.

Therefore, if you care about your knives, you should give them a one-minute hand wash with the SOFT side of a sponge.