A master blacksmith spent days forging your knife, and you're about to ruin it in ninety minutes.
SharpEdge followers surely know by now that the dishwasher is a big no-no in the world of Japanese knives. Any knives, actually … So please – handwash your tools if you want them to last.
Why is a dishwasher risky? High heat, aggressive detergents, prolonged moisture, and contact with other utensils can damage the finish, encourage corrosion, and wear down wooden or composite handles. A thin cutting edge can also get knocked against racks or cutlery.
The better routine takes about a minute: hand-wash with mild dish soap and a soft sponge, rinse, then dry immediately with a clean towel. Keep your fingers clear of the edge and never leave a sharp knife hidden beneath soapy water in the sink.
