Why does washing knives in the dishwasher dull them?
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I read some comments, but I think I didnt see this one yet:
For most stainless steel knives the dishwasher is completely safe. But there can be a build up of all kinds of salts or even little “rust spots” (cannot really describe it in English sorry) that sort of clog up your blade. You can remove most of them with a sharpening steel.
Handles can be a bit of a problem but there are dishwasher safe kitchen knives for food industry out there (they are literally indestructable for household application). These also come with the benefit of anti-slippery handles and are also comparatively cheap whole being top quality.
To prevent dulling of the blade get a sharpening steel and use it every time before you use your knive.
If you are a sharp knive fetishist like me you have to thoroughly resharpen your everday knife every 6-12 months anyway, so even if the blade dulls a bit faster in the dishwasher it’s worth the time saved imo.
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