Mike Marlow wrote:
> Perhaps, but I doubt your investment will be very richly returned.
> it hard to believe that would be much of a real selling feature. Now
> 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...
Keep your knives in a wooden rack, then a few strokes with a steel prior
to each use, knives stay sharp.
Wife-dishwasher? No chance I look after loading ours, and the eldest
unloads it, loading needs forethought otherwise nothing fits in, SWTSMBO
is just to impatient to do it properly without breakages, though it does
mean I can wash things I want without complaint!
I would think many of them by now. We built our house in 1997 and the
machine we installed had such a rack (Kitchenaid). I noticed our Son's new
dishwasher had a similar rack when he built his home this fall.
From the posts above, I suspect a lot of folks have a grander idea of what
this rack is than its reality. At one end of our door-mounted silverware
rack is a filp-up rack with slots to accommodate 6 or 8 knife blades. If
you use it, it keeps blades pointed down, not up. And despite some opinions
above, it is very easy to put a knife in a washer rack blade up, when you
are accustomed to putting spoons, forks and dinner knives in that way.
I never wash my knives in the dishwasher for SAFETY reasons. When I
empty the dishwasher silverware rack, I grab bunches of silverware. If
someone has slipped in a paring knife or some other knife about the
size of a serving spoon or dinner knife, it's easy to get cut. It has
happened more than once in the past. I know, I know, why don't I look
before I grab? Sometimes they get hidden and you just can't see them.
If you have a policy of not putting them in there in the first place,
then the chances of getting cut are much reduced.
I also don't dump sharp knives in the dishwater along with the other
dishes in the sink for the same reason. If I need to wash a knife, I
set it aside until I'm ready to clean it, then place it immediately in
the knife rack after I dry it.
After all, do you just dump your chisels in your tool box along with
all the other tools?
Are they stainless steel? If so, no matter what
you do to them you won't hurt them. You also may
never get them very sharp. If you have high
carbon steel, it is better to hand wash and wipe
dry after every use. If the handles are real
wood, you hand wash.
A dishwasher is not going to make the knives
appreciably less sharp (unless the knives are
banging around hitting stuff in the washer..
My wife tells me that it is more about the handles than the blades. I
am informed that the heat of the dry cycle will shrink and deform the
handle material of kitchen knives over time.
A bosun I worked for always shaved with cold water. He insisted the
blades stayed sharp longer than if he were to use hot water.
He did not sleep under a pyramid or wear a tinfoil hat. He did walk
down the gangplank backwards for some rerason.
I'm going with Truth - at least for good knives.
Carbon steel will take a better edge than SS or HSS.
Won't hold it as long, but it can be made sharper.
Sharp carbon steel edges don't dull faster if you take
care of them. When they "dull" it's because the edge
has been rolled - think Cabinet Scraper. If you use
a "steel" on them you straighten the edge back up.
Think of the "steel" as a cabinet scraper burnisher.
If you don't "steel" the edge when needed, the rolled
edge breaks off. THEN you've actually dulled the edge
and you have to sharpen it - ie - selectively remove
Now if you've ever "burned" an edge while sharpening,
you know that by the time you can see "color" it's
too late. You actually lost the temper on the edge
BEFORE the temper killing heat's color indicator was
visible. Remember, at the actual cutting edge there's
not much metal so it heats up fast.
Heat is the enemy of a really sharp edge on carbon steel.
Most new dishwashers have a water heater in the
inlet path that kicks it up to 160 degrees or more
AND some have heating elements to dry the dishes
(and the chemicals that are in "hard" water). Doesn't
take a lot of heat to affect the temper of a fine
edge on a carbon steel knife, or chisel or plane iron.
Now add a fairly concentrated base (soap as opposed
to an acid) and you're begging for a chemical reaction
with the carbon steel - and one that ain't good for a
fine cutting edge.
Just for fun, put your next razor blade in the dishwasher,
run through it's cycles and THEN shave with it.
Oh, BTW, cutting edges hitting anything metal isn't
good for them either - even just a little contact is
occassional user and caretaker of some Chicago
Cutlery carbon steel knives - with wood handles,
not polished, not coated with poly or plastic or
varnish, just oiled when they look like they need \
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