My tools serve me, not the other way around. It’s not worth the time and effort to wash by hand or sharpen on a whetstone. I don’t need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don’t have to worry about the metal in the dishwasher.
That’s fine. They’re your knives and it’s your kitchen.
If you handwash them, you won’t need to sharpen them as often. And if you get used to having sharp knives, you’ll stop using that sharpener pretty quickly.
It’s like you’re saying “I don’t need to change the oil in my car. I just spray some WD40 in there every few days until it stops making noise. My car serves me, not the other way around.”
That’s how you sound. That’s why so mamy people are giving you grief.
Nah, it’s more like saying I take it to a shop to get the oil changed or fill it up with the cheap gasoline because the point is to get me from point a to point b and I deal with its upkeep. It’s not a hobby, it’s a tool. But people hear that and want to seem superior, is how I see it, so they tell me the Right way as if I don’t know. I just don’t agree.
Except you didn’t mention getting your knives professionally sharpened, you just said you put them in the dishwasher and then pull them through a sharpener yourself. If you have them sharpened by a pro, then there’s nothing at all wrong with that. Nobody says you have to sharpen knives yourself.
Then the correct comparison would be to say you take your knives to get professionally sharpened instead of doing it yourself.
The way a pull thru sharpener works is completely different from a diamond / whetstone. It’s a scraper, not grinder. It’s like the mechanic doing an oil change with rapeseed oil.
Not seeing how a dishwasher dulls knives, unless you’re banging them around.
I’ve heard this for decades, I wash my steak knives all the time, the dishwasher doesn’t affect their sharpness at all (and they’re proper sharp knives, not those bullshit serrated things).
When all the utensils are in the rack, and you shove a knife in, it scratches against the other utensils, or even the plastic, and moves around depending on pressure during wash. That’s why it “can” dull your knives.
It won’t be as much of an issue with a serrated knife
Most people almost never sharpen their knives so from that standpoint using a pull through sharpener is already an improvement. Dishwasher I don’t understand however. If I always put my kitchen knife into the diswasher after use I’d never be able to use it because it would be constantly in there. Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it’s ready for next use and stays razor sharp for months.
If I always put my kitchen knife into the diswasher after use I’d never be able to use it because it would be constantly in there.
The solution is to have more than 1 knife. So while there is one in the dishwasher from yesterday, you have at least one more clean one that will go into the dishwasher tonight after you use it.
Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it’s ready for next use and stays razor sharp for months.
It takes more than 15 seconds for hot water to come out of my kitchen facet. My dishwashered knives are still plenty sharp to cut through the fresh produce that is their primary use. After about 10 or 15 years the handle may may crack and deteriorate from dishwasher usage. I’ll buy another knife. A decent knife isn’t that expensive.
My tools serve me, not the other way around
Legit take. Why buy extremely expensive knife just to babysit it? Just get an okay knife and sharpen it once in a while whether by whetstone or grinder, and knife doesn’t need to be razor sharp to function nicely.
Unless OP is getting a few thousand dollar japanese hand-crafted chef knife and then run it with dish washer and knife grinder, then i’d say it’s sensible.
Another one is cast iron pan, i’ve seen tons of people teaching others to use it and then proceed to explain it in such convoluted way that’s basically babying the thing. It’s indestructible, guys, you don’t need to season it everytime before and after use.
knife doesn’t need to be razor sharp to function nicely
No, but if it’s not razor sharp after sharpening then it wasn’t sharpened properly and it’ll be dull again in a week. Properly apexed edge with the burr removed stays razor sharp for months. Improperly sharpened knife cuts well for a week because you’re cutting with the burr but after it bends you’ve got to resharpen it again.
I have some expensive ass knifes and i started to realise that i don’t use them too often just because they were expensive. My favourite knife is a victorinox knife that i sniped for 10 dollars. Second to that is a spiderco for 23 dollars. Both really good knifes
I was surprised to find that Dawn dish soap doesn’t seem to have any negative effects on my cast iron skillet which gets near daily use.
The reason people used to not use soap on cast iron skillets is because soap used to have lye in it which would strip the seasoning from the skillet, most dish soap today does not contain lye and should be used to help properly clean the cast iron.
Also whenever I am helping someone with a new cast iron I always tell them not to worry too much about ruining the seasoning, because I have tried to strip a skillet of its seasoning completely by hand and it was so hard to get it all off
As long as you’re not one of those weirdos that insist pull through sharpeners are just as good as properly sharpening it.
Most people don’t need a perfectly sharp knife. Are they nice to have? Absolutely. But as long as you don’t let them get dangerously dull, who cares.
You’re a monster.
