Can knives be washed in the dishwasher?

Today's housewives are accustomed to washing everything in the dishwasher. As a result, some dishes and cutlery fail prematurely. This happens because housewives don't take into account the limitations of dishwasher use, which we'll touch on in this article. This time, we're interested in the question: can knives be washed in the dishwasher? Are there any restrictions regarding knives? Let's find out.

Why shouldn't you do this?

Experts say you shouldn't wash knives in the dishwasher. But they don't always explain why. There are actually quite a few reasons. The main one is that metal and ceramic blades deteriorate in the dishwasher. Whether knives become dull in the dishwasher is debatable, but the fact that their blades become deformed from high temperatures is a fact. It is also important to remember that metal knives, after repeated washing, begin to corrode and fail very quickly.

Knife handles can also be problematic. Wooden handles become unusable after 2-3 washes, as hot water and detergents cause the wood to swell and crack. Chinese knives with plastic handles also deteriorate quickly. 8-12 washes are enough to discard such a knife.

The most annoying thing is to lose expensive Japanese knives this way, a set of which costs as much as a dishwasher.

Some homeowners claim that ceramic knives are dishwasher safe, but metal ones are not. Our experts tested this claim and found that ceramic knives deteriorate even faster in the dishwasher than metal ones.

1. Three new ceramic knives were taken and washed three times. Their blades are laser-sharpened, ensuring they are perfectly sharp.
2. After the first wash, the knives didn't change at all.
3. The second wash showed some degradation of the cutting edge, but the knives still performed their function tolerably well.
4. After the third wash, the ceramic knives could no longer cut a loaf of soft bread properly; they shredded it.

Of course, our experiment isn't entirely accurate, as it involved too few items. But we did draw our own conclusions, though we wouldn't force them on you. Housewives also claim that knives are damaged in the dishwasher due to contact with other dishes. This may be partly true, but the fact is that a knife will inevitably deteriorate over time in the dishwasher, even if it's placed separately in the cutlery tray, so it's best not to do so.

There's another interesting claim worth considering. Experts say that a regular metal kitchen knife can be washed inBeko dishwashers and any other knife, if you etch its blade once in citric acid. This will improve the blade's edge retention, and its corrosion resistance will be approximately tripled. How do you etch a metal knife in citric acid?

1. Take a half-liter metal mug with hot water.
2. Pour three tablespoons of citric acid into it and mix thoroughly.
3. We soak a cotton swab in alcohol and degrease the blade.
4. We lower the blade into the acidic solution and keep it there for about an hour and a half.

The blade should be coated with a black film. Afterwards, wipe the blade with a swab soaked in sunflower oil and then wash. From now on, this knife can be washed in the dishwasher, provided it has a handle resistant to aggressive environments.

How to properly clean knives

Washing a knife is the easiest thing to do. You don't need a dishwasher. If you don't let food residue dry on the blade, washing it will be as simple as rinsing it under warm running tap water and wiping it dry with a clean, dry towel. However, if the dirt is firmly stuck to the blade, it's a different matter. In this case, place the knife in a suitable bowl, fill it with hot water and dishwashing liquid, and let it soak for 2-3 minutes. Afterward, you can rinse the knife, and all the dirt will be gone.

Keep your knife clean and dry, and sharpen it regularly, and it will serve you well for many years.

What we've described concerns metal knives. Ceramic knives are even less demanding, but they're also less durable. Even a good ceramic knife, with constant use, loses its sharpness after just one year. After two years, you can safely throw such a knife away, as it cannot be resharpened. A ceramic blade is rust-resistant, but it must be protected from mechanical damage. Furthermore, a light-colored blade can discolor if the knife is left dirty for a long time. Keep in mind that fruit and vegetable juices can stain a ceramic blade, making it difficult to clean.

In conclusion, it's best to avoid washing kitchen knives, whether cheap Chinese or expensive, in the dishwasher. The harsh environment created in the dishwasher can degrade any knife quite quickly. It's best to rinse it by hand, wipe it with a cloth, and put it away until next use. Good luck!

   

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