Can knives be washed in the dishwasher

Today's housewives are used to washing everything in the dishwasher. As a result, some dishes, as well as cutlery, fail prematurely. This is because the housewives do not take into account restrictions on the use of PMM, which we will partially touch upon when considering this topic. This time we are interested in the question: is it possible to wash the knives in the dishwasher? Are there any restrictions on knives or not? Let's find out.

Why not do it?

Experts say that knives cannot be washed in a dishwasher. And why can not always explain. The reasons are actually quite a lot. The main reason is that the metal and ceramic blades in the machine deteriorate. Whether knives are dull in the dishwasher is a moot point, but the fact that their blades are deformed by high temperature is a fact. It should also be borne in mind that metal knives after repeated washing begin to become corroded and fail in the very near future.

There are problems with the handles of knives. Products with wooden handles become unusable for 2-3 washes, because the tree swells and cracks due to hot water and detergents. Chinese knives with plastic handles also deteriorate quickly. 8-12 sinks are enough and such a knife can be thrown away.

The most annoying thing to lose, therefore, is expensive Japanese knives, a set of which costs as much as a dishwasher.

Some housewives claim that ceramic knives can be washed in a dishwasher, but metal knives cannot. Our experts checked this statement and found out that ceramic knives deteriorate in a dishwasher even faster than metal ones.

1. Three new ceramic knives were taken and washed three times. Their blades are sharpened with a laser, so they are perfectly sharp.
2. After the first wash, the knives did not change at all.
3. The second washing showed some degradation of the cutting edge, but still the knives still carried out their function fairly well.
4. After the third washing, the ceramic knives could no longer properly cut the loaf of soft bread, they shredded it.

Of course, our experiment cannot be called pure, since too few products took part in it. But for ourselves, we made a conclusion, although we will not impose it on you. The housewives also claim that the knives deteriorate in the dishwasher due to contact with other dishes. Perhaps this is partly true, but the fact is that the knife in the machine will surely deteriorate over time, even if it was placed separately in the cutlery tray, so do not do this.

There is another interesting statement that you can listen to. Experts say that an ordinary metal kitchen knife can be washed inbeco dishwashers and any other if you once bleed his blade in citric acid. In this case, the blade will be better to keep sharpening, in addition, it will grow anti-corrosion protection by about three times. How to pickle a metal knife in a lemon?

1. We take a half-liter metal mug with hot water.
2. Pour three tablespoons of citric acid into it and mix thoroughly.
3. Soak a cotton swab in alcohol and degrease the blade.
4. We lower the blade into an acidic solution and hold there for about an hour and a half.

The blade should be covered with a layer of black coating. After the procedure, the blade must be wiped with a swab soaked in sunflower oil, and then washed. Henceforth, such a knife can be washed in a dishwasher, provided that it has a handle that is resistant to aggressive environments.

How to wash knives

Washing a knife is the simplest thing. No dishwasher is needed for this. If you do not allow food debris to dry on the blade, then washing will reduce to rinsing the knife under warm running water from the tap and rubbing it with a clean, dry towel. Another thing is if the pollution tightly stuck to the blade.In this case, the knife must be put in a suitable dish, pour hot water with dishwashing detergent and hold for 2-3 minutes. After that, the knife can be rinsed and all the dirt will come off.

Keep the knife clean and dry, and also adjust the sharpening in time, and then it will serve you well for many years.

What we said was about metal knives. Ceramics is even less whimsical, but it is also short-lived. Even a good ceramic knife with constant use loses its former sharpness in a year. After two years, such a product can be safely thrown away, since it will not be possible to sharpen it again. The ceramic blade is not afraid of rust, but it must be protected from mechanical damage. In addition, a light blade can lose color if the knife is kept dirty for a long time. It must be borne in mind that the juices of fruits and vegetables can stain the ceramic blade, so washing it later will be problematic.

Summing up, we note that even cheap Chinese, though expensive professional kitchen knives are better not to wash in a dishwasher. Under the influence of the aggressive environment created in the washing chamber, any knife quickly degrades. It is better to rinse it by hand, wipe it with a cloth and remove until next use. Good luck