Should You Put Your Knives in the Dishwasher?
Short answer: no. Never put good knives in the dishwasher. It is one of the fastest ways to ruin an edge, a handle, and sometimes the whole knife. Here is why, and what to do instead.
We Know Meat may earn a commission from links on this page, at no extra cost to you. We only recommend gear we would put in our own kitchen.
Why the dishwasher wrecks knives
- Dull and chipped edges: knives knock against racks, other utensils, and the tub, rolling and chipping the fine edge.
- Corrosion and rust: harsh detergents and long, hot, wet cycles pit and stain even stainless steel, and quickly rust carbon-steel blades.
- Ruined handles: heat and moisture crack and loosen wood and pakkawood handles, and can degrade the glue holding them on.
- It is dangerous: reaching into a rack of blades pointed every direction is a real way to get cut.
What to do instead (takes 15 seconds)
Wipe or hand wash the blade with warm soapy water right after use, rinse, and dry it immediately with a towel. Never let knives soak in a sink. Store them on a magnetic strip, in a block, or with blade guards, not loose in a drawer.
Keep the edge alive
Combine good washing habits with regular honing occasional sharpening and a knife-friendly wood cutting board and an affordable knife will outperform a neglected expensive one for years.
FAQ
Are any knives dishwasher-safe?
Some cheap stainless knives tolerate it better than others, but even then the edge dulls faster and handles suffer. The safe answer for any knife you care about is hand wash only.
What if my knife already went through the dishwasher?
Dry it right away, check for rust spots (a little Bar Keepers Friend removes them), then hone and, if needed, sharpen it. Going forward, hand wash only.