Overview
- Consumer group Which? warns that dishwashers are a “disaster zone for sharp blades” and advises handwashing knives in warm soapy water followed by immediate drying.
- Knife maker Villeroy & Boch says repeated dishwasher cycles can blunt edges, make them more porous and susceptible to rust, and cause wooden handles to swell, crack or splinter.
- Appliance engineer David Miloshev lists seven items to keep out of dishwashers: sharp knives, wooden utensils and boards, cast iron, non-stick cookware, fine crystal or delicate glass and china, insulated travel mugs, and items with glued, printed or decorative finishes.
- Appliance repair expert Ian Palmer-Smith stresses careful loading to prevent damage and injury, recommending knives be placed handles up in cutlery baskets.
- Some consumers report years of dishwashing cheaper or fully synthetic-handled knives without issues, offering anecdotal counterpoints to expert guidance.