It is generally not recommended to put newly sharpened blades in the dishwasher, especially if they are kitchen knives or other sharp tools. Here's why:
Blade Damage: Dishwashers use high-pressure water jets and strong detergents, which can be harsh on the sharp edges of blades. This can cause the newly sharpened edges to become dull or damaged quickly, negating the benefits of sharpening.
Corrosion: Many dishwasher detergents contain chemicals that can promote corrosion, particularly on metals like steel. Blades that are not specifically designed to be dishwasher-safe may develop rust or other forms of corrosion when exposed to these chemicals and the moist environment inside the dishwasher.
Safety Concerns: When you put sharp blades in the dishwasher, they can pose a safety risk during loading and unloading. You or someone else in your household could accidentally cut themselves when reaching into the dishwasher.
To preserve the sharpness and condition of newly sharpened blades, it's best to hand wash them carefully. Follow these steps:
Rinse immediately: After using the blades, rinse them with warm water and mild soap as soon as possible to remove any food particles or debris.
Hand wash: Gently wash the blades with a soft sponge or cloth using warm, soapy water. Avoid abrasive pads or scrub brushes that could damage the sharp edges.
Dry thoroughly: After washing, dry the blades thoroughly with a clean towel to prevent any moisture that might lead to corrosion.
Store safely: Store the newly sharpened blades in a knife block, magnetic strip, knife sheath, or knife guard to protect the edges and prevent accidents.
By hand washing and properly maintaining your newly sharpened blades, you can extend their longevity and ensure they remain safe and effective tools in your kitchen or workshop.