You are reading a single comment by @small and its replies.
Click here to read the full conversation.
-
Meanwhile my Globals of 5 years suffered dishwasher fatality. (In basket and usually the intensive washing run) I have since refrained and now only handwash the replacements.
1 Attachment
-
small
-
Wow!
My globals survived twenty years of dishwashers (when I didn’t know better). Current knives are micarta handled Damascus VG10 and don’t even see above hand hot water.
-
Get the top one welded roughly for the full punk wabi look! I did that to a little LeCreuset pot when the handle broke off when I dropped it onto a stone flagged floor.
RagnarHairybreeks
This is true. But then again, whether it matters in the real world is going to depend on how much the knife owner is going to notice.
For a benchmark, these Global knives are about 25 years old and been going in the dishwasher for 10 of those years. You can see they are indeed a bit knackered on the edge and have some rust spots, but in day to day use it really doesn't bother me. It definitely bothers me a lot less than having to hand wash them all the time would.
Probably worth noting our dishwasher has a cutlery tray not a basket, so there's no risk of accidentally grabbing a blade reaching into the washer. On the other hand (ha) I once sliced a tendon hand washing one of these knives and ended up in hospital. Had to have it reconnected under general anaesthetic and then my right hand was out of action for a few weeks. So hand washing also has its risks!
Maybe if I were preparing sashimi or carrot flowers or something I'd notice the effect of the dishwasher, but I'm not. We are a 99% vegetarian household, the most the knives have to do usually is menace a capsicum.