Why isn’t there a class on how to fill that goddamn dishwasher? Each pupil in the world has to attend some form of home economy class sooner or later, why isn’t filling a dishwasher one of the main topics there?
That all depends on the quality and type of materials used.
Most higher quality [cost] knives have two sources of issues when it comes to dishwashers – The chemicals in the detergents do not play well with the blade alloys or the materials used for the handles – the high temperatures do no play well with the handle materials.
Consumer grade knives are chrome plated and used dishwasher safe plastic handles.
An addendum to that.
If you do not have a knife block store the knives flat or blade DOWN and keep those you do not trust with your blades well away from them [lock the drawer if you have to] – my lil sis put a huge dent in my santoku by dropping the honing steel on top of it when putting things away ie tossing everything into the drawer.
There are classes for everything, aren’t there?
Why isn’t there a class on how to fill that goddamn dishwasher? Each pupil in the world has to attend some form of home economy class sooner or later, why isn’t filling a dishwasher one of the main topics there?
Or, if nothing helps, get a set of steak knives like these:
http://www.trueswords.com/images/prod/ts-brthrow1.jpg
Thought the manual explained what goes where. There’s this internet thing too I understand.
https://www.consumerreports.org/video/view/appliances/kitchen/4933407931001/how-to-properly-load-a-dishwasher/
The best way to fill a dishwasher is to act so completely moronic that your significant other sighs “Just leave it, I’ll do it”
Poor Aze. Found beaten to death by an actual dishwasher. 🙁
On the bright side, the corpse was remarkably clean when it was recovered.
That sounds down right cartoonish. Did it leave a flat corpse spitting out bubbles?
They’re both wrong. Steak knives should never go in the dishwasher.
Steak knives do NOT go in the dishwasher.
Chef’s knives do NOT go in the dishwasher.
They need to be hand washed, dried, and replaced in the block.
Butter knives can go in the dishwasher, and it doesn’t really matter HOW you put them in.
I have always put steak and chef’s knives in the dishwasher. They do not need sharpening any more often than hand-washed knives.
That all depends on the quality and type of materials used.
Most higher quality [cost] knives have two sources of issues when it comes to dishwashers – The chemicals in the detergents do not play well with the blade alloys or the materials used for the handles – the high temperatures do no play well with the handle materials.
Consumer grade knives are chrome plated and used dishwasher safe plastic handles.
An addendum to that.
If you do not have a knife block store the knives flat or blade DOWN and keep those you do not trust with your blades well away from them [lock the drawer if you have to] – my lil sis put a huge dent in my santoku by dropping the honing steel on top of it when putting things away ie tossing everything into the drawer.
Wow, that was *not* where I was expecting that story to go.
My wife and I have absolutely agreed on how to load a dishwasher.
I do it.
So, you’re saying she’s way better in following instructions than you are? In this case Aze’s comment on acting moronic…