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How to Maintain Wooden Cooking Tools for Generations to Come
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this post was submitted on 04 Aug 2024
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Much faster feels like a bit of a stretch to me. I've got a set of "good knives" that I hand wash, and a Victorinox chef's knife that I generally abuse and toss into the dishwasher.
The Vnox does dull sooner than the "good knives", but not dramatically so, and it probably gets ~50% more usage between sharpening (I sharpen them all together), largely because you can just toss it straight into the dishwasher.
Knives dulling in your dishwasher may be a sign that they are not so stainless and are rusting at some level. I find either really cheap or really expensive knives tend to be of a less stainless grade of steel. If you're anywhere in the middle of the quality spectrum you're probably fine using a dishwasher (unless you're also seeing stainless steel flatware corrode, in which case stop washing your dishes with acid).