Well, that's a case of much more active metal(s) than iron.
Seriously, no real reason why the nonionic dishwashing detergent should etch
steel of any sort more than the anionic high-suds types. Reason for the
non-ionic choice is that they behave better in hard or cold water, which is
why they're used in the laundry soaps as well.
Agents added to the detergent to help it deal with hard water might affect
the steel, but I think the warning against dishwashers has more to do with
the opposite end of the knife.
We are using the dry cycle so we don't hothouse carbon steel in a
high-humidity environment, right?
or via makeashorterlink.com
On Dec 21, 9:21 am, brian_j firstname.lastname@example.org wrote:
If somebody were to put my Wόsthofs in the dishwasher, I'd faint.
That just isn't done.
Then again... now I think about it...*thinking*..naaa.. just not done.
It doesn't pass the 'gut-feeling' test.
That's like driving a new RS4 through a carwash!... even a touchless
carwash... just not done.
Good lord. People spend all of their money buying high-end stuff to prove
something. Then they spend all of their time taking extraordanary care of
stuff by not using the high-end washing equipment that sets idle.
BTW, many of the good kitchen knives that we clean in the diswasher; and
renew with oil every year or so, have been around most of our 40 year
It isn't low end stuff.
I don't know about what you Americans and Canadians do but in Europe we have
to add salt to the dishwasher! they do have tablets now with the salt
already added to the formula, something to do with stopping the glass ware
going dull? so my wife tells me ;-)
I sell dish wash chemical systems to restaurants, hospitals, schools etc.
We do not add salt to the dish machine water. It would interfere with the
sensors that we use to monitor the detergent levels in the wash water. I
have never heard of salt having an effect on the glassware.
There are 3 concerns with putting sharp knives in a dishwasher. One is
the handle material may be damaged or wear out faster. One is the sharp
edge will likely get banged around (and maybe the soap is harder on the
edge) which will dull it faster and maybe chip it. And lastly do you
really want to chance slicing you hand open reaching in to unload the
The slicing is a real concern, especially if you keep them as sharp as I try
to. I was glad to see that our newest washer has a dedicated knife rack
that keeps the blades enclosed in a guarded area that still allows the
washing action to reach them.
I keep my knives razor sharp, but I trust myself to be able to pick up a
knife without slicing myself. A special rack to enclose the blade so the
user does not cut themselves while unloading... sounds more like they're
selling dishwashers to users that should not have any sharp objects around.
Mike Marlow wrote:
A special rack to enclose the blade so the
What company is that? I suspect that they are going to do very well and
I'd like to buy some stock if there's any to be had! There's a fine line
between those with no sense and those with no sense AND no money. The
former buy a lot of stuff that the latter would turn their nose up at. ;-)
Make yourself an honest man, and then you may be sure that there is one
rascal less in the world.
Perhaps, but I doubt your investment will be very richly returned. I'd find
it hard to believe that would be much of a real selling feature. Now - if
someone sold a dishwasher that had a built in knife sharpener that
automatically refreshed the edge on the knives when the wife just throws
them in with all the other silverware...
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