Quite some time ago, I posted about our dishwasher leaving a brown crusty deposit on the knives of our dinner set.
At that time it was decided that it was down to the fact that there must be some iron in the dishwasher. The D/W that we had then, did have the tip of one of the dividers showing the metal underneath, so I put the crusty deposits down to that.
When we bought a new (Boch) D/W everything looked fine for a while, until we got the same problem. I realized that we were loading it with carbon steel kitchen knives (the use of these knives is very variable, hence my not noticing any crud on the cutlery, when we did not use them for a few weeks). I stopped doing this and our cutlery knives started to come out clean again.
I then started to introduce 'supposedly' stainless equipment, in order to determine what could go in the D/W and what to avoid. After a shaky start, it now looks like I am back to square one.
With just the cutlery from the set being the only metal allowed in the D/W we are still getting the brown crud on the knives. I have to say that forks and spoons do not suffer the same fate.
Anyone got any ideas?
Dave