A chipped cutting edge is another bad thing happening to your knives when you put them in a dishwasher. Hot water can overheat the cutting edge and make it crumbly like a cookie. Specifically, this type of chip is the nastiest because they are usually hard to get rid of using a whetstone. Fragile overheated material should be removed from the blade to prevent chips from appearing later.
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. Let's establish a few simple rules that will help us to keep our knives and scissors 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 cutting edge-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.