quote:

The temperature of the hot water over a wash cycle can affect the temper in a blade. That said, all dishwashers aren't the same so, some washers are lengthy and prolonged in their cycles, others are short. Unit water heaters will also be different.

The water pressure hitting the knife blade will dull the blades. If hitting directly, the jet of hot water over a 30-60-90 minute wash cycle will eventually dull the edge.

Exposing the handles to prolonged water under high-heat will damage the handles. The material will split, crack and/or, the rivets/adhesive will loosen up. Wood or, synthetic handles will have a protective finish, it's not too hard for the wash cycle to remove the protective finish. As an example, take a basic aluminum sheet pan and run it though a wash cycle, the dish washer will scour the tin finish off the pan, dulling it and pitting the surface.

quote:

Originally posted by redleg2/9:
I have a set of Wusthof Classic that I have used for 15+ years and I did a lot of research before I bought it. They are a beautiful classic design.

First, my wife believed them when they said it was safe to use in the dishwasher. I said wash by hand. She did it her way for a while – three months - until the handles started cracking. As of today, half of the handles have small fractures, I have had to epoxy pieces back on four other knives. Most of the rivets are corroded and discolored.

I believe that the breaks occur in the dish washer because of the extremely high temperature my hot water is set to, which causes conflicting expansion between the blade metal, the rivets and the plastic handles – the weaker of the three materials are the handles.

The Classics were beautiful but rapidly showed their age after five years - not to mention handle retention when your hands are covered with savory juices.

I have purchased addition Wusthof knives in the Grand Prix series and although supposedly inferior in quality, the handle material and shape provide a more stable hold, the function is perfect, they are easier to maintain a great edge, and look the same as when purchased.

Do yourself a favor and purchase the Wusthof Grand Prix II series. I also purchased some excellent Japanese blades for my son.

If I want to show off quality cutlery, I lay out the stag handle, German silver complete dining set that my Dad brought back after WWII (after fighting in the Battle of the Bulge and invasion of Germany, he wanted better souvenirs than post cards.)

.

quote:

Originally posted by jimb888:

* Dishwasher water will not change the temper of a knife.

* Yes, a dishwasher will dull the blade, but that's why the dear lord invented knife sharpeners. The Accusharp in particular will have it razor sharp in a few strokes.

* Lastly, might or might not cause issues with the handle. Depends on the material. I have some @8-12 year old wood handle Benchmade kitchen knives they say "HANDWASH ONLY" that I dislike that I pull out of the dishwasher all the time. Every once in a while I put some minerel oil I got at Wards years back on the handles and they are showing no wear. None.

quote:

Originally posted by kalei:
I completely disconnected it so it cannot be used.

quote:

Originally posted by was0311:
So I went Wusthof classic.

Went into a kitchen shop to look at chef's knifes, they had a deal for the 8" Chef's knife, pairing knife, 8" bread knife, honing steel, and scissors for $30 over just the Chef's knife.

My friend has a combo Wusthof gourmet and classic that I have used at her place, so I was at least familiar with them. I think a set to start.

quote:

Originally posted by bettysnephew:
I have owned Wusthoff for many years. Always been pleased but recently purchased a Shun knife. I am impressed!

quote:

Originally posted by konata88:
Ohhh, pics. I like.
[/url]