Knives in the dishwasher

Do you put your high-quality knives in the dishwasher? If so, you probably won't have your beautiful cutting tools for long. Although the damage is always not immediately visible, repeated wash cycles will, over time, make your knives blunt. The detergents in the machine attack the blades. They contain salts which contribute to corrosion and thus to wear-and-tear on knife blades. This causes knives to lose their sharpness and also diminishes their visual appeal. It is therefore advisable not to clean high-quality knives, such as steak, meat, bread and serving knives, in the dishwasher.

To stop your sharp knives from being damaged in the dishwasher, it is best to clean them by hand. All you need for hand-washing is warm water, a little washing-up liquid and a dishcloth. Hold the kitchen knife briefly under the tap, rub the blade with washing-up liquid and wash everything thoroughly.

Important: do not use a brush, as this can scratch the surface of the blade.

It is best to clean your knives immediately after use. This is because acidic foods can damage blades too. Dry knives with a cloth immediately after cleaning to prevent limescale stains.

For heavy residue or stains, you can use toothpaste or a standard ceramic hob cleaner – something that you’re sure to have at home – to effortlessly remove these marks. 

Many people keep their knives in a drawer. However, the blades can knock against one another or rub against other utensils and damage the material. Scratches can then appear on the blades or they become blunt more quickly. There is also a risk of injury when you take them out. Instead, it’s a good idea to purchase a knife block or a magnetic strip. Both options look smart and keep your knives within easy reach at all times. Drawer inserts also help keep kitchen knives tidy and organised. Alternatively, you can use a blade guard to protect your kitchen knives from damage.