It is NOT good for ANY decent knife to be put in the dishwasher.

While dishwasher can't realistically do any "significant" damage to most knives (not including folders), they can slowly break down edges and "Many" types of handle materials.

Over time, you will have been better off hand-washing.

Dishwashers use abrasive detergent that is similar to sandblasting media - albiet a little less abrasive than sandblasting. Most dishes are glass or have a glazed (hard as glass) porcelain coating or similar. They can handle the treatement to some degree. Although, even fine china and fine crystal should be washed by hand. For that matter, there are quite a few other kitchen items that last much longer if hand washed. - Notice how certain plastics start looking dull....

Dishwashers are convenient. Great. And they are fine for some things. But, too many people use a dishwasher as a lazy do-it-all kitchen cleaning tool.

Sometimes it is actuallly easier, faster and "better" to wash certain things by hand.

Knife steel is not as hard as glass. A fine knife edge will dull over time in a dishwasher. MANY quality knife steels will oxidize to some degree in a dishwasher. Oxidation will dull fine edges - even when you don't see it.

Also, while I honestly don't know about Res-C, many knife handles do not handle the heat or constant harsh drying of a dishwasher. Gave my in-laws some nice limited edition Henckels with Walnut handles many years ago. After many years of being thrown in the dishwasher, the look like CRAP. - The wood is shrinking and seperating from the tangs and pins. The blades are ALWAYS dull..... etc. <img src="/ubbthreads/images/graemlins/banghead.gif" alt="" /> <img src="/ubbthreads/images/graemlins/banghead.gif" alt="" /> <img src="/ubbthreads/images/graemlins/doh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/mad.gif" alt="" /> Some people "DESERVE" CHEAP made in China stuff from Wally World! - or similar Ginsu type stamped serrated cheap blades. <img src="/ubbthreads/images/graemlins/barf.gif" alt="" />


Quite honestly though, most people just don't have a clue about what good knife steel is or how to maintain it.

Stainless eating utinsils (silverware) are made to be much more resistant to corrosion - much lower carbon and much higher chromium. And don't have sharp cutting edges to preserve (couldn't hold an edge for jack anyway). They are obviously fine in a dishwasher.

If you bother to take the time to buy, own, sharpen and otherwise maintain decent quality knives - INCLUDING decent quality kitchen knives, DON'T put them in the dishwasher. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />


Also, if you are amazed at how well some of the Busse and kin knives function in the field for toughness along with the great edge properties, (I still contend that SR-101 and INFI have much better edge properties), then you would be blown away with how well some of the high end kitchen knives can cut in the kitchen with very thin grinds and VERY hard fine grained high carbide steels. ZDP-189 (and similar steels) are not tough enough for most people here and honestly not my first choice for field use, but the stuff can make razors seem like dull toys. Pretty amazing to use for cutting. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> - And NOT for dishwashers. <img src="/ubbthreads/images/graemlins/thumbdn.gif" alt="" />

.