My tools serve me, not the other way around. It’s not worth the time and effort to wash by hand or sharpen on a whetstone. I don’t need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don’t have to worry about the metal in the dishwasher.
That’s fine. They’re your knives and it’s your kitchen.
If you handwash them, you won’t need to sharpen them as often. And if you get used to having sharp knives, you’ll stop using that sharpener pretty quickly.
It’s like you’re saying “I don’t need to change the oil in my car. I just spray some WD40 in there every few days until it stops making noise. My car serves me, not the other way around.”
That’s how you sound. That’s why so mamy people are giving you grief.
Dude his post is perfect for this sub.
Nah, it’s more like saying I take it to a shop to get the oil changed or fill it up with the cheap gasoline because the point is to get me from point a to point b and I deal with its upkeep. It’s not a hobby, it’s a tool. But people hear that and want to seem superior, is how I see it, so they tell me the Right way as if I don’t know. I just don’t agree.
Except you didn’t mention getting your knives professionally sharpened, you just said you put them in the dishwasher and then pull them through a sharpener yourself. If you have them sharpened by a pro, then there’s nothing at all wrong with that. Nobody says you have to sharpen knives yourself.
I guess I’m as bad at comparison as I am at caring for knives.
Then the correct comparison would be to say you take your knives to get professionally sharpened instead of doing it yourself.
The way a pull thru sharpener works is completely different from a diamond / whetstone. It’s a scraper, not grinder. It’s like the mechanic doing an oil change with rapeseed oil.
Hey, this post is for being pedantic about knives, not metaphors.
Most people almost never sharpen their knives so from that standpoint using a pull through sharpener is already an improvement. Dishwasher I don’t understand however. If I always put my kitchen knife into the diswasher after use I’d never be able to use it because it would be constantly in there. Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it’s ready for next use and stays razor sharp for months.
I have a dishwasher that has silicone inserts for knifes. But i also hand sharpen my knifes a lot, someone i’d rather sharpen a knife for 15 minutes than cleaning it from hand.
If I always put my kitchen knife into the diswasher after use I’d never be able to use it because it would be constantly in there.
The solution is to have more than 1 knife. So while there is one in the dishwasher from yesterday, you have at least one more clean one that will go into the dishwasher tonight after you use it.
Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it’s ready for next use and stays razor sharp for months.
It takes more than 15 seconds for hot water to come out of my kitchen facet. My dishwashered knives are still plenty sharp to cut through the fresh produce that is their primary use. After about 10 or 15 years the handle may may crack and deteriorate from dishwasher usage. I’ll buy another knife. A decent knife isn’t that expensive.
My tools serve me, not the other way around
Legit take. Why buy extremely expensive knife just to babysit it? Just get an okay knife and sharpen it once in a while whether by whetstone or grinder, and knife doesn’t need to be razor sharp to function nicely.
Unless OP is getting a few thousand dollar japanese hand-crafted chef knife and then run it with dish washer and knife grinder, then i’d say it’s sensible.
Another one is cast iron pan, i’ve seen tons of people teaching others to use it and then proceed to explain it in such convoluted way that’s basically babying the thing. It’s indestructible, guys, you don’t need to season it everytime before and after use.
knife doesn’t need to be razor sharp to function nicely
No, but if it’s not razor sharp after sharpening then it wasn’t sharpened properly and it’ll be dull again in a week. Properly apexed edge with the burr removed stays razor sharp for months. Improperly sharpened knife cuts well for a week because you’re cutting with the burr but after it bends you’ve got to resharpen it again.
I have some expensive ass knifes and i started to realise that i don’t use them too often just because they were expensive. My favourite knife is a victorinox knife that i sniped for 10 dollars. Second to that is a spiderco for 23 dollars. Both really good knifes
Every kitchen should have a workhorse set of Victorinox, imo. Get a fancy knife to compliment that, if you like.
I was surprised to find that Dawn dish soap doesn’t seem to have any negative effects on my cast iron skillet which gets near daily use.
The reason people used to not use soap on cast iron skillets is because soap used to have lye in it which would strip the seasoning from the skillet, most dish soap today does not contain lye and should be used to help properly clean the cast iron.
Also whenever I am helping someone with a new cast iron I always tell them not to worry too much about ruining the seasoning, because I have tried to strip a skillet of its seasoning completely by hand and it was so hard to get it all off
As long as you’re not one of those weirdos that insist pull through sharpeners are just as good as properly sharpening it.
Most people don’t need a perfectly sharp knife. Are they nice to have? Absolutely. But as long as you don’t let them get dangerously dull, who cares.
I like your take.
You’re a monster.
Thank you 😊
Our household has amazing sets of Henckels knives that are in perfect condition from careful handwashing, professional sharpening…and because they almost never get used. We also have a few relatively inexpensive knives that get use all the time because they go in the dishwasher after use.
I can’t say whether this is unpopular broadly, but it sure is unpopular with me.
Grind up a whetstone and put the powder in the dishwasher
This method also yields plates that you can use to play Decapitation Frisbee ™.
The real ultimate frisbee.
New Olympic Sport Unlocked
Pvp Olympics
That implies PvE Olympics
Oddly enough, there is a disc sport where the entire point is to just chuck the thing at your opponent so hard that they can’t catch it.
I agree they aren’t needed. But oh man. Once you buy a really nice (often expensive) set of culinary knives, you realize what the hubub is about. They’re wonderful.
I had a girlfriend that filleted the tip of her finger off using one of my knives. As I drove her to the hospital, she tried to say my knives were way too sharp. I told her that was on her.
As I drove her to the hospital… I told her that was on her.
had a girlfriend
She bled out while trying to argue with me about whose fault it was. RIP Jessica. It wasn’t the knife, it was your lack of respect for the knife.
The human race requires judgment. You were simply separating that chaff from the wheat.
My girlfriend did the exact same thing. That knife had literally just came off the stone. Sliced right thru the tip of her finger including the nail.
When it comes to the quality of the knife itself I think you’ll see diminishing returns after you pay more than 70 euros for one. The jump from a dollar store knife to a Victorinox is huge but from Victorinox to a japanese hand made one is much less different.
Huh. I expected to wander in here and see people confused about why this is on unpopularopinion. I’m apparently a repulsive philistine. A meteorite-forged knife sharpened on daylight is a joy to use, but you can also just buy cheap stamped knives, do basic maintenance, and spend your mental capital elsewhere if you want.
Oh look honey the Neanderthals are on the internet now
You’re just jealous of our prominent brows.
Lmao
This is the second thread I’ve seen today with contentious talk about sharpening knives, and I have to ask both sides: do none of you live near a knife sharpening place? I pay EUR 5 per knife two to three times a year, and my knives are always sharp.
Dull knives are dangerous and make prep real chore.
That’s a possibility. I’ve seen mobile sharpeners that have a trailer with their equipment in it and they also frequent farmers markets. There’s also places where you can just mail your knives to and they’ll send them back like they’ve just had some milk plus.
I can buy a set of cheap knives every 5-10 years. It will cost the same as buying an expensive knife set.
Just st make sure they aren’t those serrated 400in1 knife blocks. Those never cut, they saw and tear your food.
I use knives I have pilfered from various places I have worked at and they are around 10 - 40 years old, some are really good knives though. I have ever only used 2 pull through sharpeners and the current one is maybe 15 years old. I have also only washed my knives in a dishwasher as long as I have had access to one, so like 20 years, and there has been no noticeable difference.
I also have a cast iron pan that’s at least 40 years old, I commonly wash it in the dishwasher and it’s indestructible. If it gets some rust on it I just scrape it off with steel wool and add a little oil. It works as well as it did 40 years ago. People are way too anal about kitchen tools.
I’m pretty sure the idea that a dishwasher can ruin a knife or a cast iron pan is a myth that too many people have bought into.
Maybe you got lucky or I got unlucky, but cast iron plus dishwasher equals having to reseason from scratch for me
That’s just adding a bit of oil and spreading it over the surface with a piece of paper, takes like 10 seconds. I have done that after washing it for 40 years and it works as well as anything I found people saying online.
Some insane people insist on sticking it in an oven with bacon grease or something but as far as I’m concerned it doesn’t do anything more than just adding a bit of oil and leaving it alone. I did that once and felt completely ridiculous for wasting so much time for the same result.
You can either do it slowly by just cooking with it over and over to get the layer of polymerized oil or you put on a thin layer and bake it on there to do it the fast way
Or do it the really fast way and just oil it with zero heat
You do that to keep a protective layer of oil on there.
But, yes, that would achieve the first part of my statement the next time you used it to cook.
What about serrated knives? Asking for a friend…
Only the bread knife.
