Any chef will tell you that knives belong nowhere near the dishwasher, but are they being overly protective of their tools? Do you really need to hand wash the $15 knife set you bought off of Amazon, or does handwashing actually only need to be reserved for expensive or professional knives?
Almost all knives should always be washed by hand and not in the dishwasher. Because of damage to the blades and handles, as well as personal safety, it is not recommended you wash knives in the dishwasher no matter the quality of the blade or frequency of use.
While tossing your butter knives in the dishwasher likely won’t cause them any real damage, there are plenty of reasons to avoid this method of cleaning with any knives you use for food preparation, and not just to the blade.
Will a Dishwasher Dull Knives?
There are several ways in which a dishwasher will cause the blade of your knife to become dull. Because of the nature of the way a dishwasher works, water is forced throughout the machine at high pressure.
Jets of water will inevitably move knives around causing them to bump up against each other or other dishes. Even when knives feel secure, even micro-movements can cause dulling of the blade.
Placing blades down onto the rack is not a solution to this problem. The blades will scrape the rubberized coating of the dishwasher’s rack, causing damage to the blade as well as leaving the rack scraped and vulnerable to rust.
Knives with an edge should not be placed in cutlery racks, either. The edge will inevitably come in contact with a damaging surface. This area is also prone to causing injury when you are removing dishes from the washer.
Harsh chemicals are used in the dishwasher detergent we buy. While most knife metals can handle the heat from the water, they can get dulled and damaged by the detergent used. Dish soap is a much less harsh cleaning method.
Hand washing is also recommended for the sharp edges that may not come to mind immediately, such as those on zesters, graters, and food processing or blender blades.
Best Way To Wash and Maintain Your Knives
Washing knives in a warm, soapy sink immediately after use is the best option for cleaning all knives with an edge. Wash knives one at a time to avoid injury to yourself and/or possible damage to the knife’s edge. Run a soft yet sturdy cloth or sponge over the entirety of the tool, rinse it, and immediately dry it.
Because a knife’s edge is actually very fragile, ensuring no minute nicks or cracks happen while washing means attention to detail. Rinsing the knives off immediately after use and then washing them with soap and water one at a time keeps them from bumping into each other and causing damage.
It is also dangerous to reach your hand into a sink full of soapy water that contains blades, so handling them one at a time ensures your safety. That being said, never handle the knives by the blade even when cleaning, a simple slip of the hand can be disastrous.
The best way to maintain your knife’s edge is to properly wash and store it to avoid damage. Frequently honing your knife after use and occasional professional sharpening are two easy and fairly inexpensive ways to keep your blades useful for many years without ever becoming dull and dangerous.
Occasionally having your knives professionally sharpened is a great way to maintain their edge. Typically charging between $1-$2 per inch of blade, professionals actually remove a small amount of material from the knife and reform the edge.
Available through hardware stores, kitchen supply stores, mobile shops, and sometimes even pop-up sharpening events, check your local area for the best fit. Professionally sharpening your knives once or twice a year is a great way to maintain them.
Unlike sharpening, honing your blade doesn’t remove material from it. Instead, it simply maintains the edge that is already there, removing burs to prevent dulling.
Honing steels are available online and through kitchen retailers and are an affordable, at-home method of maintaining your knives. As opposed to sharpening, honing can be done every time after use or every few times, depending on your preference.
Before honing your blades at home, familiarize yourself with the techniques seen in this video. Remember, safety first!
Lastly, store your knives properly. Knives should not be stored in a way that metal is touching other metal or other damaging materials. Instead of storing piled into a drawer, use knife sheaths or cutting blocks to protect your cutting utensils.
Are There Dishwasher-safe Knives?
Plenty of manufacturers have heard the cry from customers that they want knives that are a-okay to throw in the dishwasher along with the rest of dinner’s dishes. There are plenty of sets commercially available now that are dishwasher approved that range from very affordable to higher end.
Big players in the kitchen supply and appliance game such as Cuisinart offer simple and inexpensive sets in fun colors like this one on Amazon that not only has a range of knives, but also sheaths to keep them protected if they do wind up piled together in a drawer.
If you want something a little more substantial that is going to look sleek on your countertop, Cuisinart also offers this set, also available on Amazon. It even comes with 6 steak knives, a honing steel, and kitchen shears that fit in the included block alongside your knives.
When deciding on a knife or knife set you know is inevitably going to end up in the dishwasher, it is important to keep a few things in mind. What material is the knife made from? What about the handle?
Wood handles warp from the high heat water and will not dry quickly enough to prevent damage. Ceramic knife edges are so brittle there is no way they will survive more than a wash or two in the machine without damage. Carbon steel is prone to quickly rusting.
Metal screws and pins that hold the blade and handle together can easily become weak points when subjected to the dishwasher as well. Be sure to unload and re-dry knives immediately after the cycle is finished.
Whether manufacturers claim their knives are dishwasher safe or not, the truth is your blades are going to last a lot longer and stay much sharper if you hand wash them. Don’t be surprised if your dishwasher-washed knives have a short lifetime.
Can Knives Rust In the Dishwasher?
Because knife blades contain iron, they are susceptible to rust when exposed to a moist environment like a dishwasher. Stainless steel knives hold up better to the wet, hot environment, but other elements to the knife such as screws, pins, and handles may still be quite vulnerable to rust if washed in the dishwasher.
If you are going to put your knives through a dishwashing cycle, be sure to secure them very well and away from other dishes or the rack in order to avoid nicks. Small dings in the blade as well as weak points on the handle are breeding grounds for rust.
Immediately after the dry cycle completes, remove them and thoroughly dry with a soft towel before properly storing them.
If you cannot remove your knives from the dishwasher immediately after the cycle finishes, open the door to the machine to allow steam to escape and remove as much moisture from the environment as possible.
If rust spots occur, the simplest way to remove them is a 2-5 minute soak in white vinegar followed by a wipe down with a soft cloth. If the rust is still present, try using a paste of baking soda and water and scrubbing with a toothbrush for persistent spots.