Please read this:
We work with kitchen knives (serrated and straight blades) and fabric/kitchen shears. We DO NOT sharpen swords, ceramic knives, curvy knives (karambit type), all blades without a handle, straight razors, or garden tools.

Place an order here:
Amount of knives/scissors to sharpen?
(4+ items only)
Delivery
(Bring 12+ items and get free delivery!)
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Approximate cost - $0
Personal opinion

Dishwasher = Deathwasher,
or how to keep your knives clean

The Challenge
Living in a world where dishwashers have modern technology built into your kitchen counter is an asset to have! Let's take a look at how it has all started.

The first attempt to create a dishwasher was made by Joel Houghton back in 1850. It was a wooden box with a hand-turned wheel that splashed water on the dishes inside. A hardly working piece was presented to the Patent Bureau but attracted little to no attention from the general consumer. The same story happened in 1865 man named L.A. Alexander was also testing his engineering skills. Unfortunately, his version of a dishwasher was also known for its inefficiency.
Johanna Cochrane. Credits to missionrs.com
After 19 years of silence, Josephine Cochrane decided to take a turn in 1886, after her family's fine china started to chip off after many hand washes. The porcelain was dated back to the 17th century, and it was the thing that Josephine could not sacrifice without a fight.

So, she measured all the china, and came up with a rack to keep them in place, attached a hot water tank and a wooden wheel inside of it that would turn and splash water on the dishes inside and clean them up. In 1893 the creation was mildly welcomed by all restaurants and hotels, as Josephine kept upgrading the design. Until mid-1950, a dishwasher was nothing but a wet dream for a household consumer. We should blame excessive usage of electricity and water for preventing such creation from entering regular homes.
William Howard Livens. Credits to Wikipedia
Between 1924 and 1940 Willian Howard Livens was using his lunchtime to design a new dishwasher at the time between making chemical warfare. Coming up with a dishwasher was a nice apology gesture to all the widows, hands down. His thing had all the features of a modern dishwasher, including a front door for loading, a wire rack to hold crockery, and a rotating sprayer. The downside of Livens' dishwasher was the sealing. When the maidservant tested it for the first time, she was later found in tears with water flooding across the floor, after that the experiment was abandoned.

The market boomed in the 1950s once detergents got introduced to the market. It lifted the obstacle helping us to get the job done, lifting the least number of fingers possible. Thank you, J. Houghton, L.A. Alexander, J. Cochrane, and W.H. Livens for all the hard work put in, pressurized water, and rotating sprayers. As we know today, it all was worth it. Not the chemical warfare, though, absolutely not.
This can happen if you put your knives in a dishwasher
After we found the basic principles of the dishwasher, I want to tell you what you cannot put in a dishwasher because the dishwasher could get damaged – knives. Water pressure in a dishwasher can be as low as 20 PSI and can get up to 120 PSI. Put in the dishwasher knife be pushed around by water when it cleans the dishes. I don't think I need to explain why a sharp flying object is dangerous, right? Good.

The plastic coat on the inside surface of a dishwasher prevents rust on the metal walls and racks. If it gets damaged, it is impossible to notice at first. But when it gets rusted, the dishwasher must be replaced or go through a very costly repair.
A chipped cutting edge is another bad thing that will happen to your knives if put in a dishwasher. Hot water in a dishwasher can overheat the sharp edge of the knife. It makes the blade get fragile. Specifically, this type of chip is the nastiest because they are usually hard to get rid of using a whetstone. Overheated metal gets fragile, and removing it from the blade prevents chips from appearing later on.

I see so many knives ruined because of this negligent move. So, my mission here is to educate you and help you save time and money in your pocket. Let's establish a few simple rules that will help us to keep our knives and scissors be in proper shape:


  • No more dishwasher cycles

  • Handwash knives right after you finish using them

  • Never put knives in a sink

  • Do not store knives among utensils, or any other kitchen accessories in a drawer

  • If you keep knives in a wooden block, make sure it does not have a built-in sharpener

  • Store knives in a wooden block bevel-up unless it is laying on its side

  • A magnet bar on a wall in your kitchen is the best type of a knife storage


Only seven lucky rules. Follow them, and your knives will thank you.
There is only one thing that is more useless than a dull knife. It is a chipped, dull knife.
Attention!
We specifically work with kitchen knives (serrated or straight blades) and fabric/kitchen shears. We DO NOT sharpen swords, ceramic knives, curvy knives (karambit type), all blades without a handle, straight razors, garden tools.

Place an order here:
Amount of knives/scissors to sharpen?
(4+ items only)
Delivery
(Bring 12+ items and get free delivery!)
Your address (street/city/zip)
(optional)
You want us to:
Notes
(optional)
Approximate cost - $0