Like most people, you probably believed you'd never have to wash dishes by hand again after you got a dishwasher. Hold on a second. Your knife, which you probably use several times daily, is one of the few kitchen implements that should not be cleaned in the dishwasher. It's rare and pricey, and the dishwasher is killing it slowly.
The Truth About Your Knife and the Dishwasher
To begin with, there is the oppressive heat and muggy air. You probably despise being sweaty and drenched, and neither does your knife. Steel and handles are especially vulnerable to a dishwasher's intense heat and moisture. In particular, if your knife is made of carbon steel (which rusts easily) and has a wooden handle, you should take this precaution. Then, the turbulent air arrives.
A knife's edge is especially vulnerable to the water jets in a dishwasher, which can also cause the knife to bang around and potentially damage other dishes.
Furthermore, ceramic knives are especially vulnerable due to their fragility. The blade can be chipped or broken in half in a single cycle. Additionally, detergents can be as dangerous as the machinery itself, as they can dull or discolour knives.
Last but not least, there's the issue of everything else—including your fingers when you unload the dishwasher—that you put there. Glasses, plates, and the machine are fair game for your knives. Injuries are possible if you point them up, while utensil baskets are damaged if you point them down.
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About the author
Kei Nishida
Author, CEO Dream of Japan
Certification: PMP, BS in Computer Science
Education: Western Washington University
Kei Nishida is a passionate advocate of Japanese craftsmanship, a writer, and the founder and CEO of Japanese Knife Co., Japanese Green Tea Co., and Japanese Coffee Co., all part of Dream of Japan.
His journey began with a mission to introduce the world to the exquisite flavors of Japanese green tea. Through Japanese Green Tea Co., he pioneered the import of premium tea grown in nutrient-rich sugarcane soil, earning multiple Global Tea Champion awards. He then expanded into the world of coffee, launching Japanese Coffee Co., the first company to bring Sumiyaki charcoal-roasted coffee to a global audience.
With a deep appreciation for Japanese artistry and tradition, Kei turned his attention to one of Japan’s most revered crafts: bladesmithing. Through Japanese Knife Co., he made handcrafted katana-style knives, created by a renowned katana maker, available outside Japan for the first time. These exceptional knives embody centuries of samurai sword-making expertise, blending tradition with modern functionality for chefs and collectors alike.
Kei’s journey continues as he uncovers and shares Japan’s hidden treasures—one sip, one blade, and one legacy at a time.
