Technically isn’t every utensil supposed to be dishwasher safe? Like what difference does those utensils have?
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Besides the main “safe” points listed below, let’s talk about knives and wood items.
Lots of experienced chefs will say that you should never put good knives in a dishwasher. The jets of hot water will shove utensils around in the trays, causing damage to the carefully sharpened edge. Knife steel will also be more vulnerable to rust in the drying stage.
Knives with wood handles and cutting boards made of multiple pieces of wood will also expand with the hot water and damage any glues used to hold them together. Wooden spoons and the like will expand too, changing their surface quality to be more porous, but if they were made of a single piece of wood they won’t (usually) fall apart.
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