Battle of the Blades: Dishwasher vs. Hand-Washing

When it comes to kitchen practices, few debates are as heated as dishwasher vs. hand-washing:

POINT:

Just Put Your Knives in the Dishwasher

There’s a saying in the ski industry; “Tools, not jewels,” meaning if you hit a few rocks in thin snow and gouge your precious ski bases, it was worth it provided you had fun. Skis are a lot like knives, both can handle a large amount of use, neglect and maintenance.

I avoid paper-thin blades that chip very easily. If you can damage a knife by cutting a strawberry, it’s not going to hold up to daily use. In the pro kitchen, a knife is a shovel, a screwdriver, a hammer, an extension of creativity and a cook’s best friend. It must hold up to constant sharpening and hundreds of cycles a year in a commercial dishwasher.

I concede that dish soap can be harsh and could pit some metal blades, but if this

happens, just throw that piece of junk out. Water pressure alone has no effect on the sharpness of a knife. I buy professional knives that are durable and can handle

the heat and pressure that a dishwasher provides. Why do I put my knives in the

dishwasher? So I know they are sanitized, clean and ready for the next adventure.

CHEF MARK KALIX

Food Editor

Colorado’s Best Kitchens

COUNTERPOINT:

Always Hand-Wash and Dry

I prefer thin knives, lightweight, delicate razor steel, hand-hammered in Seki-City Japan by artisans, hand-crafted to look great and perform with precision. Having a razor-sharp knife awaiting my next cooking journey always brings me great joy.

I consider myself to be an accomplished home cook and baker. I see cooking as a hobby, stress relief and a creative outlet. I enjoy taking time to research new recipes and learn new tricks to help my food look and taste better. Having a selection of knives and fun kitchen gadgets adds to the experience of cooking.

As Chef Mark points out about harsh soap and high temperatures, I don’t want to risk my knife not being dishwasher safe. He’s coming from a perspective of large

quantities of food and where speed and sanitation are important. For me it’s a matter of principle, caring for my knives is just part of the experience. Hand-washing my knife, and making sure it’s back in its nesting spot is the last thing

I do when I’m cleaning the kitchen and always signals, job done.

VIC BELLAMY

Home Chef & Family Man