bwahle
New Member
I realize this is probably sacrilege on a knife forum, but I have a question regarding seamless construction knives and the dishwasher.
My wife is a bit of a brute when it comes to kitchen knives and very much prefers to throw knives into the dishwasher. I use a homemade carbon steel knife my father created (handwashing only, rusts in 45 minutes, sharp as hell). She uses a stainless steel chef's knife, but we both still use 103S labeled Chicago Cutlery steak knifes. The swings in temperature from the dishwasher will cause the knife handle and the blade to loosen and eventually weaken. I also understand that the knife "clanging" with other dishes will cause it to dull very quickly. The handle also becomes very unaesthetic, especially our knives with wooden handles.
1. Has anyone experienced how seamless construction knives (blade and handle made of same piece of steel) do in a dishwasher?
2. Does anyone have any recommendations for seamless construction steak knives (can also be a utility knife - I do not care how its labeled, but that it is a 'normal' size...3-6",) that are non-serrated? I really prefer this so we can sharpen them. If they are going to go in the dishwasher, I will probably end up sharpening often anyway, so it is also crucial that they are not serrated.
I recently saw Fuji pro knives and Global knives with a design like this, but everyone says they cannot hold an edge. Does it even matter if they go in the dishwasher?
Thank you all for the advice.
My wife is a bit of a brute when it comes to kitchen knives and very much prefers to throw knives into the dishwasher. I use a homemade carbon steel knife my father created (handwashing only, rusts in 45 minutes, sharp as hell). She uses a stainless steel chef's knife, but we both still use 103S labeled Chicago Cutlery steak knifes. The swings in temperature from the dishwasher will cause the knife handle and the blade to loosen and eventually weaken. I also understand that the knife "clanging" with other dishes will cause it to dull very quickly. The handle also becomes very unaesthetic, especially our knives with wooden handles.
1. Has anyone experienced how seamless construction knives (blade and handle made of same piece of steel) do in a dishwasher?
2. Does anyone have any recommendations for seamless construction steak knives (can also be a utility knife - I do not care how its labeled, but that it is a 'normal' size...3-6",) that are non-serrated? I really prefer this so we can sharpen them. If they are going to go in the dishwasher, I will probably end up sharpening often anyway, so it is also crucial that they are not serrated.
I recently saw Fuji pro knives and Global knives with a design like this, but everyone says they cannot hold an edge. Does it even matter if they go in the dishwasher?
Thank you all for the advice.
