Not sure I understand the no-dishwasher thing unless they are wooden handles or bashing around in a basket with other cutlery.
My knives have the “fibrox” (fancy plastic) handles and get put flat on a top shelf dishwasher tray. No issues.
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Knives - What are you using in the kitchen??
- Thread starter oioioi
- Start date
Not sure I understand the no-dishwasher thing unless they are wooden handles or bashing around in a basket with other cutlery.
My knives have the “fibrox” (fancy plastic) handles and get put flat on a top shelf dishwasher tray. No issues.
Dishwasher is somewhere between water jet and sandblasting. Lots of abrasive flying around. Terrible for fine edges.
That would etch my glasses in that case and they are sparkling!
I’m never putting a good knife in my dishwasher, it’s just not nice for them. Because I will use a knife then immediately wipe the blade , and my wife will cut pizza and leave a cheese and goo coated blade laying on the cutting board for hours , we each have our own knives . The drawer is split down the middle hers / mine . I sharpen and maintain hers , but she doesn’t touch my nice knives . Two sets of knives is cheaper than a therapist because the goo covered knives , blow my mind . Yeah , I’m that anal .
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Hahaha. Too relatable. We don't have two full sets (yet) but there are quite a few that she knows can be abused and a few that she knows to treat with care. Years ago, I almost had a heart attack when she grabbed a Santoku to cut candied nuts. Wtf.
I had a sweet set of knives (can't remember brand now) that I bought for $150 for 10 knives or so. SS handle, and they were comfortable, sharp, and fantastic.
Then my wife moved in...she decided it was a good idea to use the knives in the dishwasher and they all dulled to hell over the course of our marriage. I think only 1-2 knives remain.
I'm keeping an eye on this thread as I need to buy a new set soon, the ones we have are hot garbage.
Then my wife moved in...she decided it was a good idea to use the knives in the dishwasher and they all dulled to hell over the course of our marriage. I think only 1-2 knives remain.
I'm keeping an eye on this thread as I need to buy a new set soon, the ones we have are hot garbage.
Huh? Sharpen them. Dishwasher isn't a death sentence, it just makes you sharpen them more often.
I think she tossed them….
Wooden handles as noted but more than that... The knives may (will) bump into each other or the rack during the cycle damaging/dulling the cutting edge (the immediate concern). It does dull the knives via the slight abrasive action (so you sharpen more often), this can be also seen on old glasses and plates as well and will depend on material hardness (eventually they do etch), it is not a once and done action but over time (and more noticeable the sharper you keep your knives). The repeated higher heat cycles can loosen any/all riveted handles over years (not a concern for solid metal knives). Forged welded knives with a high steel carbon core to stainless "sides" can damage the core edge, not a normal user problem as only aficionados may have these knives. Carbon steel (non-stainless) is also a bad idea, but again this one is more of an aficionado problem as most people do not have carbon steel kitchen knives.
Not all apply to every knife but IMO and IME it is best to wash by hand. The people that notice the dulling usually have VERY sharp edges. I also see it as I have a mix of knives and do not want to have to explain which ones can and can't, easier to say none. It is up to you really...
Ginsu, just have at it...
Priller
Well-known member
This guy has done some pretty compelling videos on how pull-through sharpeners are far worse than traditional sharpening for the edge of a blade:
The TL;DW version is that by pulling parallel with the cutting edge, the blade gets roughly scored in a way that both weakens the apex and chips the edge. It will be sharp immediately, but will dull very quickly as the ragged wire edge folds over.
In other words, it works better than no sharpening for a home cook, but requires more sharpening and will wear the blade much faster.
For me, I'm an occasional cook who does appreciate a truly sharp knife (which can also be safer, counter-intuitively, because cutting requires less force), but can't really be arsed to spend the money and mess around with a selection of stones and strops. I'm also not confident enough in the freehand approach that can easily ruin an edge if you get it wrong. Right now I'm looking at a Lansky-style sharpener that clamps to a counter edge and sets the angle for you as a low-skill compromise. The jury is out on the rolling sharpeners with the ads that are all over my Instagram feed, apparently they work but also wear out faster than they should, especially considering the cost.
As for knives, we have a basic Henckel set that work well enough, and I also have a fake Damascus chef's knife from Ikea that cuts far better than it has any right to. Having watched far too much cooking YouTube, I'm also looking at picking up a mid-range Japanese nakiri knife for veggie prep, as that's probably 90% of my needs in the kitchen...
The TL;DW version is that by pulling parallel with the cutting edge, the blade gets roughly scored in a way that both weakens the apex and chips the edge. It will be sharp immediately, but will dull very quickly as the ragged wire edge folds over.
In other words, it works better than no sharpening for a home cook, but requires more sharpening and will wear the blade much faster.
For me, I'm an occasional cook who does appreciate a truly sharp knife (which can also be safer, counter-intuitively, because cutting requires less force), but can't really be arsed to spend the money and mess around with a selection of stones and strops. I'm also not confident enough in the freehand approach that can easily ruin an edge if you get it wrong. Right now I'm looking at a Lansky-style sharpener that clamps to a counter edge and sets the angle for you as a low-skill compromise. The jury is out on the rolling sharpeners with the ads that are all over my Instagram feed, apparently they work but also wear out faster than they should, especially considering the cost.
As for knives, we have a basic Henckel set that work well enough, and I also have a fake Damascus chef's knife from Ikea that cuts far better than it has any right to. Having watched far too much cooking YouTube, I'm also looking at picking up a mid-range Japanese nakiri knife for veggie prep, as that's probably 90% of my needs in the kitchen...
I gave my Lansky sharpener away. They work and take most of the freehand skill out of the equation, but since the blade angle guides are basically fixed you can spend a lot of time taking the edge on a knife down to what the Lansky wants to give you. You usually also have to reposition the clamp on the blade once or twice for short knives (for the straight edge versus curved tip) and more for longer knives. They're good for a single knife, but doing the whole kitchen knife block with one is beyond my patience.
The WorkSharp is a great sharpener. It's a tiny belt sander: Knife & Tool Sharpener Mk.2™
I used to use an actual 1x30 belt sander for sharpening, but it's very easy to remove a lot of steel with them or overheat the tip of the knife. The WorkSharp's RPM is much slower and a lot more controllable.
The WorkSharp is a great sharpener. It's a tiny belt sander: Knife & Tool Sharpener Mk.2™
I used to use an actual 1x30 belt sander for sharpening, but it's very easy to remove a lot of steel with them or overheat the tip of the knife. The WorkSharp's RPM is much slower and a lot more controllable.
Not a knife but I find I’m using this quite a bit…very useful for making home made sushi.
I have a lansky style sharpener. I hate it and don't use it. If you look at the geometry, it changes the bevel angle along the length of the blade. The longer the blade, the worse the effect.
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This could be mitigated somewhat by reclamping every few inches but wtf. That's not easier or faster and it is still cutting in a changing bevel angle just not as much change.
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Thoughts on sharpening... I have multiple systems including the Chef's Choice, stones, stones with guides, pull through carbide/ceramic...
The Chef's Choice works very well BUT it leaves fine scratches on the blade (not the edge but part way up), mine is old generation maybe newer ones are better?? Not a big issue unless you are OCD on a fancy looking blade.
Stones and/or stones with guides (Lansky etc.) work well and I once found this zen but no longer do. I only use them on knives too hard for other methods or single sided cutting angle (some Japanese knives)
Pull through, the ones I have used work good and are easy to leave in a kitchen drawer for a quick tuneup but angle....
One thing to keep in mind is angle. While there is a big debate on what angle... my point is different methods can/will have different angles and you may have to remove lots of material if the angle/bevel changes the wrong way, including sending them out or switching between chefs choice and pull through. So stay consistent on method....
Really hard blades can chip on anything but the stones, not a problem for the typical higher end stainless knives, more on the high carbon steel fancy pants stuff...
As for steels, they really do not sharpen the edge in the classic sense, they realign a sharp edge.
People have different methods they prefer to check sharpness...When in doubt, good or bad, I gently use the back of my thumb nail if it slides on both sides it is dull if only one one it needs the steel.
The Chef's Choice works very well BUT it leaves fine scratches on the blade (not the edge but part way up), mine is old generation maybe newer ones are better?? Not a big issue unless you are OCD on a fancy looking blade.
Stones and/or stones with guides (Lansky etc.) work well and I once found this zen but no longer do. I only use them on knives too hard for other methods or single sided cutting angle (some Japanese knives)
Pull through, the ones I have used work good and are easy to leave in a kitchen drawer for a quick tuneup but angle....
One thing to keep in mind is angle. While there is a big debate on what angle... my point is different methods can/will have different angles and you may have to remove lots of material if the angle/bevel changes the wrong way, including sending them out or switching between chefs choice and pull through. So stay consistent on method....
Really hard blades can chip on anything but the stones, not a problem for the typical higher end stainless knives, more on the high carbon steel fancy pants stuff...
As for steels, they really do not sharpen the edge in the classic sense, they realign a sharp edge.
People have different methods they prefer to check sharpness...When in doubt, good or bad, I gently use the back of my thumb nail if it slides on both sides it is dull if only one one it needs the steel.
Priller
Well-known member
Worksharp it is! Even the above mentioned YouTube channel knife guy likes it for people wanting 90% sharp without the effort to get that last bit of fineness. Apparently causes much less damage and wear to the edge than other powered options and the belts last for ages. Here's a decent summary if anyone else is interested:
Chef's Choice isn't an option for me, as I have a set of Henckels with a big bolster, and apparently they don't work nearly as well as the Worksharp anyway...
Thanks for the tips, and for saving me from the Lansky. Having read about it, it does require multiple clampings, especially for chef's knives, so I'd have been better off with a stone and an angle set, which defeats the purpose of not spending ages monkeying with it all...
Chef's Choice isn't an option for me, as I have a set of Henckels with a big bolster, and apparently they don't work nearly as well as the Worksharp anyway...
Thanks for the tips, and for saving me from the Lansky. Having read about it, it does require multiple clampings, especially for chef's knives, so I'd have been better off with a stone and an angle set, which defeats the purpose of not spending ages monkeying with it all...
I have a set of Crappy Tire knives, I think they're Master Chef or something similar. I've had them for about 5 years. I have 3 methods of sharpening them, depending on how much of a hurry I'm in at the time. I keep a jar next to the block and when a knife needs sharpening my wife put it in the jar.
I saw it written in the feed that how well you take care of your knives is as important as the quality of the knives. That's true to a point, but when the knives are as cheap as what I use... Well, they have pitted edges that now act as serrations! If I could afford a good set of knives, I'd buy them, but for now it's more important for me to enlist my kids into some extra curricular activities, and I'll just deal with the utensils I have.
Side note: I may build myself a small forge and take a stab (pun intended!) at making my own custom knives in the future. I'll add that to my list.
I saw it written in the feed that how well you take care of your knives is as important as the quality of the knives. That's true to a point, but when the knives are as cheap as what I use... Well, they have pitted edges that now act as serrations! If I could afford a good set of knives, I'd buy them, but for now it's more important for me to enlist my kids into some extra curricular activities, and I'll just deal with the utensils I have.
Side note: I may build myself a small forge and take a stab (pun intended!) at making my own custom knives in the future. I'll add that to my list.
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The best method of sharpening is the one that you will use.
I randomly ran across this yesterday..... google listening in I guess...
I have a bunch of stones at home. I think I will give this a shot to see how it performs. 60 bucks CAD delivered... how can you go wrong?
Amazon.ca
www.amazon.ca
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