Cooking knife help

[Nosferatu]

FWIW I use these:

Chef Knife AEB-L Steel

Meta description-Chef Knife AEB-L Steel

bradfordknives.com

Local maker in Kent, WA.

 

[Knobgoblin]

Henckels 4 star .
They will survive.
As others have said, the dishwasher is no place for knives or quality pans.

 

[Certaindeaf]

I know this is more for hunting and fishing knives but I'm hoping we can get some help finding a dishwasher safe knife set.

We have a set that has been replaced multiple times and no matter what we purchase always, seems to rust quickly. I have gone online to find "dishwasher safe" knife sets and then read the reviews that say, "hand wash only." Yes, they will be put into the dishwasher and we would like them to last more than a couple of years. Any ideas?

The white handled Dexter-Russel knives are used professionally by fish mongers and butchers worldwide.

 

[edzz]

Buck knifes...
https://www.buckknives.com/product/13-piece-kitchen-cutlery-set/?sku=0938BKS-B
Oh, my, the price sure has gone up since I got mine. Great warranty and very local for me.

 

[Yarome]

Hmmm... by the title I didn't think it would be about dishwashers. People actually put their knives in the dishwasher????

Everything I've been taught and know... it's a big no-no. High pressure water dulls, detergents dull, clanking into other utensils/dishes/racks dulls, high temperature (especially drying cycles) dulls and gradually ruins the temper. Making them more difficult to sharpen and quick to loose their edge.

I can maybe see chef quality knives going through a sterilization process, but you gotta remember chefs maintain their knives almost daily and they have finite lifespans. Although I'm sure some chefs invest in knives that last, but I don't think many people are willing to drop a several hundred bucks or a grand into a single knife. My daughter-in-law worked in a commercial kitchen. She was regularly giving away those white handled dexter knives that were kitchen supplied to all the family members. They were constantly being "retired" from the kitchen and replaced... free to any of the employees that wanted them. I guess at some point the edge upkeep is greater than it's worth in terms of productivity.

Many of ours are a bunch of old hickory's and henckels... as in multiple decades old... and they are still excellent knives. Albeit, they've never spent a minute in a dishwasher. They weren't really all that expensive back in the day, either.

If that was my plan...I would go "decent" but cheap... and simply replace them as needed. Otherwise, buy once, cry once... take care of them properly and keep them outta the dishwasher.

 

[Member 24198]

I shouldn't have read this thread.

 

[PORSCHE928S4]

I like the Bubba knifes a lot but do not put them in the dishwasher

 

[Andy54Hawken]

Not too much to add here other than....
If cooking / kitchen knives must , for whatever reason go in the dishwasher ...
Then I would suggest taking a look at the Dexter -Russell line up of chef / cooking / kitchen knives.
Andy

 

[DirectDrive]

Why not use what the pros use ?
Victorinox, Forschner or Dexter-Russell

 

[Bacchus]

Rust isn't the issue.

Dishwasher detergent is an abrasive. You're sandblasting the edges of those knives every time you 'wash' them.

Wipe clean, dry, put in butcher block. Done and done.

And ... the knives suffer edge damage (reputedly) from banging into adjacent metal utensils in the dishwasher utensil basket.

My wife has a glass cutting board that I make sure never gets used as a cutting board. Pretty little thing, though! (The wife also, but I'm talking about the board ).

I'm so edge-retentive (hmm) that when I use the knife to scrape chopped vegetables off the board into a pan or bowl I always scrape with the sharp edge of the knife facing up, opposite the board.

I'm a "knife guy" but I'm not a real knife guy: I don't enjoy sharpening knives.

 

[NOC]

Buy corrosion resistant steels; M390, 420HC, 14c28n, VG10, S35VN, N690,... I think Spyderco and Cold Steel offer kitchen sets with the storage blocks. J.A. Henckels makes quality dishwasher safe kitchen knives.

View attachment 1940660

I love my Spyderco kitchen knives but I destroyed a couple of them in the dishwasher. Blades held up fine but the handles disintegrated...

 

[Yarome]

(The wife also, but I'm talking about the board ).

I'm so edge-retentive (hmm) that when I use the knife to scrape chopped vegetables off the board into a pan or bowl I always scrape with the sharp edge of the knife facing up, opposite the board.

I'm a "knife guy" but I'm not a real knife guy: I don't enjoy sharpening knives.

How many nights you get sleeping on the back porch for mixing them up?

I wasn't aware there was a term for it, but I guess I'm an edge-retentive too. I mean... you pay good money for a nice blade, you work it up just the way you like it... then abuse the crap of it and get disappointed with it like it's the knifes fault?

I have some knifes that only get used a few times a year and are forbidden from being used for anything other than game processing. Maybe that's a bit too far, but they've lasted for long past half a century and still debone, slice and filet like fine whiskey.

Daily use in the kitchen... there's nothing more frustrating than a poor edge and trying to saw through a perfectly cooked hunk of dead cow flesh just seems... somehow... disrespectful.

Treat your tools right and they'll treat you right.

 

[thorborg]

I've never owned a dishwasher. Cept for me, even then, my wife owns that.

 

[Bacchus]

How many nights you get sleeping on the back porch for mixing them up?

I'm thinking of a "nice round number" (Gomez, from ~1965 Addams Family ) .

"Edge-retentive" is my term, a sneaky reuse of another expression that sounds worse than it is.

 

[Bacchus]

I love my Spyderco kitchen knives but I destroyed a couple of them in the dishwasher. Blades held up fine but the handles disintegrated...

What were they made of? Was it the grips that disintegrated or some sort of adhesive or rivet retaining them?

 

[Certaindeaf]

How many nights you get sleeping on the back porch for mixing them up?

I wasn't aware there was a term for it, but I guess I'm an edge-retentive too. I mean... you pay good money for a nice blade, you work it up just the way you like it... then abuse the crap of it and get disappointed with it like it's the knifes fault?

I have some knifes that only get used a few times a year and are forbidden from being used for anything other than game processing. Maybe that's a bit too far, but they've lasted for long past half a century and still debone, slice and filet like fine whiskey.

Daily use in the kitchen... there's nothing more frustrating than a poor edge and trying to saw through a perfectly cooked hunk of dead cow flesh just seems... somehow... disrespectful.

Treat your tools right and they'll treat you right.

And if someone asks if you have a knife they can just use to, for instance, cut a piece of string, the answer is always "no" and you cut the string for them.. because you know and I know that a D-9 Caterpillar tractor will have somehow materialized and apparently run over our precious when it's handed back one second later.

 

[MTpockets]

When one goes with Dexter….They should always include a pizza knife in the set.

 

[Ura-Ki]

Dexter-Russel is what we use here, LONG lasting, hold an edge very well, and super simple to clean, NO DISHWASHER, clean with Real Lemon, and a damp sani towel and let air dry after! Never use soap, detergents, or other chemicals on ANY knife blade EVER if your using them for food!

We still have our Fredric Dick knife set we bought way back in 2008, they hold up really well and hold an edge well, NOT dishwasher safe, don't do it, We keep them around and use them when extra blades are needed, or for table serving during the holidays, they look much nicer then the industrial Dexters!

For hard field/boat work, the newer Bubba Blades are Amazing, and while not cheap, they do hold up and last well, and they are super easy to touch up or to refresh an edge, my go-to for working blades!

 

[ORhutner]

As has been mentioned, these three brands are the most likely to hold up to your requirements: Victorinox, Forschner or Dexter-Russell

I personally have experience with the Victorinox with fibrox (plastic) handle in a 8" chefs knife, 6" boning knife and 12" scimitar and they have all been excellent for their intended task. They hold a working edge for a reasonable amount of time assuming you are using appropriate cutting surfaces. Zero staining or corrosion. Easily sharpened. I don't put them through the dishwasher but I know these type of knives see dishwashers regularly in commercial kitchens. These knives are part of my protein processing knife kit and have been for over a decade. So while they don't see daily use, they do get used regularly.

 

[Tlock]

I've never owned a dishwasher. Cept for me, even then, my wife owns that.

Loading the dishwasher in my house means getting the wife drunk!