What the scientific explanation as to why you are not supposed to put kitchen knives in a dishwasher? how is this any different than hand washing them?
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The main reason is that your knife should only be wet for the minute or so it takes to clean it, then it should be dried. Having water sitting on there will make it rust and damage whatever finish it might have. Dishwashing tablets often have more salts in them compared to dish washing liquid which can eat away at metal. If your knife has a handle made from a separate material water can seep in the joints and corrode the glue or screws, which will be made of far cheaper metal than the blade.
Dishwashers will also jostle a knife around and the sharp edge can be chipped easily, and some people say the heat is high enough to warp a temper but I think that’s a pop cultural myth thing.
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