• There has been a recent cluster of spammers accessing BARFer accounts and posting spam. To safeguard your account, please consider changing your password. It would be even better to take the additional step of enabling 2 Factor Authentication (2FA) on your BARF account. Read more here.

Kitchen knives

Climber said:
'I don't know what you're doing that you can't just clean it': Why you should NEVER put knives in the dishwasher
Click to expand...

I’ve washed my Mac in the dishwasher for over a decade and the handle’s good and it’s shaving sharp with infrequent sharpening. :dunno

Yakoo752 said:
different tool, different job

a little antiquated, but you can look at what a country's diet is to infer what their knives will be like. I want to butcher a pig; grab German, want to clean a fish; grab Japanese.
Click to expand...

Agreed. But IMO the only instance where a German style is possibly superior to Japanese is butchering through bone. (And for that I’d prefer a cleaver anyway) Even the dreaded butternut is best attacked with a thin Japanese blade.
 
Yakoo752 said:
seriously, why not?

outside of wooden handled knives, 1 good reason
Click to expand...

1. You miss the opportunity to fondle its lethal beauty as you gently cleanse and buff it to a radiant sheen with your own two hands?

Or maybe that's just me...the asshole with the $200 blade.:laughing
 
CoorsLight said:
I’ve washed my Mac in the dishwasher for over a decade and the handle’s good and it’s shaving sharp with infrequent sharpening. :dunno
Click to expand...
From my understanding, if it's stainless steel, there probably isn't a problem aside from impacts with other objects, but if it's carbon steel, then there will be a problem.

Regardless, it's not that big of an effort to hand clean and dry my knives, it's the way I've always done it.
 
Climber said:
'I don't know what you're doing that you can't just clean it': Why you should NEVER put knives in the dishwasher
Click to expand...

1) Intense heat and moisture can blunt blade of your sharp kitchen knife
2) Corrosive detergent can also react with steel, causing it to discolour
3) Blades can also get chipped when the dishwasher rattles around

Heat and moisture is not dulling your blade and neither is the caustic detergent.
I can see this, haven't ever had an issue though
I can see this if you do not secure your blades

so 1 argument I can understand

What am I doing that I can't wipe/wash down. Really depends. Sometimes it's breaking down primal cuts and others it's not wanting to deal with it. I cook dinner from scratch every single night. After working 40, it's simply convenience.


CoorsLight said:
Oh yeah never with carbon steel or wood handles.
Click to expand...

Absolutely
I have knives I won't put in the dishwasher, much like tools I won't put in an ultrasonic sink. BUT the bulk of mine, top shelf/air dry and done
 
Last edited:
The "expensive" IKEA knives are pretty decent. Holds an edge as well as Victorinox (I have several of those too) but cheaper. You definitely won't feel too bad if you have to chuck one. They also don't have a wooden handle so they are more dishwasher resistant, if that's a risk.

Knife sets are a waste of money and/or tend to suck. You always end up going back to one or two knives as your mainstays, so you get a few shitty knives that are worn out and a bunch of almost new oddball sized knives that you never use.
 
Eldritch said:
My understanding was always that the heat dry cycle can damage the temper of a cooking knife over time.
Click to expand...

c'mon dirty

max temp of a dishwasher is like 170*
tempering a kitchen knife is like 350*

higher the temp the harder it gets but more likely to lose it's edge until you cross 650 then it looses hardness and gains toughness

170 isn't getting close to changing the composition

hardening-graf.jpg
 
You guys have a serious talk about knives then put them in the dishwasher? The detergents have abrassives in them which act like a sandblaster and will ruin the finish. It takes 30 seconds to rinse a knive, dry it, and put it back in the knife holder, 30seconds.
 
From Whustof site:
Why high-quality knives do not belong in the dishwasher:

  • Knives and cutlery are put in a basket. During the washing cycle, the blades can rub against one another or against other objects and this can damage them.
  • With their sharp blades, the knives can damage the plastic coating on the cutlery basket. This can lead to the formation of rust.
  • If the dishwasher is not switched on straight away, food remains (spices, sauces, juices) can damage the blades. Spots can form and the blades can even be damaged (corrosion).
  • It is important to use the correct amount of detergent and rinse aid. If you do not use the correct amounts, rust particles or localised corrosion can quickly appear. In most cases, these spots can easily be removed using a standard steel cleaning fluid.
Click to expand...
 
CoorsLight said:
I can get much, much keener edges on whetstones and it doesn't take much longer. I can also do repairs and re-profile blades on whetstones, which can't really be done on the Work Sharp. It was also just as easy to learn whetstones as the Work Sharp. This guy has great instructional videos that really help the learning curve:

[YOUTUBE]GB3jkRi1dKs[/YOUTUBE]
[YOUTUBE]SKeSRDMRpY0[/YOUTUBE]
Click to expand...

Would this technique work on sashimi knife (which is like a regular knife cut in half) as well? I bought a Japanese whetstone but haven't had the courage to sharpen it on the whetstone. The guy who sold it talked 10 minutes about how to use it --- but I don't speak Japanese FTL! :(
 
Single bevel knifves require a different approach. That YouTube channel has a single bevel tutorial IIRC.
 
Good info but I disagree about the paring knife. A paring knife is the one we grab 75% of the time in our kitchen.
 
Cutco.
They are stamped, but they have a literal lifetime guarantee.

If they ever need to be sharpened, you can send it in and they do it for free.
Use the tip to open a paint can and snap it?
They'll send you a new one.
Best knives I've ever bought.
 
I don't see why not. blade sharpening is blade sharpening. Just make sure you know the original angle for your blade and sharpen it again at the same angle and you should be fine. From what I have read most Japanese blades are sharpened at 20 degrees or so a side. Unless you got really lucky and have one that has different angles on each side.
 
We went from a bunch of old shitty random knives to a $150-ish kitchenAid set about a year ago, and have been happy enough with it. Solid stainless steel so there’s no different handle material to damage, and they definitely end up in the dishwasher regularly. That said, I know embarrassingly little about how to sharpen a blade. It’s actually comically frustrating how bad I am at it.
 
Bought me some new knives over the weekend from the Knife Merchant. they have pretty good return policy so I decided to try them out. I bought a 7" rocking Santoku and 8" Chefs knife from the Miyabi Fusion line.

I ordered them on Friday and on Saturday I was browsing and found that the chefs knife went on sale at another site for ~25% cheaper. Went to the knife merchant website and saw they price matched. I grabbed a screen capture and sent it to them late Saturday night. I got an email early this morning stating that they credited my card for that amount.This was pretty awesome on their part and now I am just waiting for the knives to get to my door so I can chuck the crappy Hampton forged set that we have had for 16 years and start on our odyssey of awesome kitchen cutlery.
 
You must log in or register to reply here.
Back
Top