Yahoo Lifestyle The #1 Habit You Should Break To Avoid Dull Knives, According to an Expert
Keep your knives sharp longer and help them last for decades.
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As a former pastry chef, I am very particular about how I handle my kitchen utensils and tools. And while I do take good care of nearly everything in my kitchen, my knives get extra special treatment. Why? Because with the proper care, knives will last for years, decades even. This lengthy lifespan means I can invest in quality knives with sharp, precise edges that make any chopping, slicing, or dicing job a breeze.
Although I may be more than just a little particular about my knife care, sometimes I’ll admit that I do get a little lazy and forget to wipe my blades clean after washing or find myself honing too infrequently. There is one common habit, though, that is a non-negotiable no-no for me: throwing knives in the dishwasher.
That’s because I know dishwashing blades dulls them and degrades their value. In order to understand exactly why dishwashing is bad for knives, I reached out to Ann MacDonald, Blades Expert & Director of Product at Victorinox North America, for some professional insight.
Read More: The $12 French Knife Ever Kitchen Should Have, According to a Food Editor
Why You Should Avoid Putting Knives in the Dishwasher
There are two main reasons to avoid the dishwasher when cleaning your blades, says MacDonald. First, “Knives can move around within a dishwasher, which risks the knives’ edges being chipped.” This is especially true if you put your knives in the dishwasher’s basket. “Additionally,” she explains, “some strong detergents can impact the steel and, over time, the wear and tear dulls the edge and compromises the knife’s performance.”
Read More: Honing vs. Sharpening Knives: An Expert Explains the Difference
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What Happens to Knives During a Dishwashing Cycle?
To get into the nitty gritty, MacDonald notes that “There are microscopic teeth on the edge of the blade, and washing knives by hand will preserve the alignment of those teeth better than when knives are moved around in a dishwasher banging up against other things.” So, in essence, it’s not just about chipping; it’s about maintaining the alignment of the blade’s edge.
Furthermore, along with detergent, “Heat plus moisture can lead to stains or corrosion,” says MacDonald, “decreasing the effectiveness of your knives’ steel and compromising overall performance.”
Read More: 11 Things You Should Never Put In Your Dishwasher, According to the Experts
The Best Way To Wash Knives
“Clean your knife right away,” suggests MacDonald, “as salty or acidic food can stain your blade.” Wash the blade by hand in soapy water and towel dry instead of air drying. These steps will maintain the integrity of the blade’s edge and prevent prolonged moisture exposure, which may lead to limescale spots, rust, or corrosion over time.
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