It is generally not recommended to put steel knives in the dishwasher, especially those with high-quality blades. Here's why:
Dulling of the blade: The high heat, moisture, and harsh detergent used in dishwashers can contribute to the dulling of knife blades over time. The blades can come into contact with other items in the dishwasher, causing them to chip, bend, or become blunt.
Potential for damage: The movement and jostling of items during a dishwasher cycle can cause knives to collide with other objects or the dishwasher walls, resulting in damage to the blade or handle.
Corrosion risk: Some dishwasher detergents contain chemicals that can be harsh on metal. Prolonged exposure to these chemicals can lead to corrosion or staining of the blade.
To maintain the sharpness and longevity of your steel knives, it is generally best to hand wash them. Here are some tips for safely washing steel knives:
Hand washing: Clean the knives with warm water and mild dish soap immediately after use. Use a sponge or dishcloth to gently clean the blades, taking care not to cut yourself. Rinse them thoroughly and dry them immediately with a soft towel.
Storage: After washing and drying, store your knives in a knife block, on a magnetic strip, or in a knife sheath to protect the blades from damage and prevent accidents.
By following these guidelines, you can help preserve the sharpness and quality of your steel knives for a longer period.