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.