Much faster feels like a bit of a stretch to me. I’ve got a set of “good knives” that I hand wash, and a Victorinox chef’s knife that I generally abuse and toss into the dishwasher.
The Vnox does dull sooner than the “good knives”, but not dramatically so, and it probably gets ~50% more usage between sharpening (I sharpen them all together), largely because you can just toss it straight into the dishwasher.
Knives dulling in your dishwasher may be a sign that they are not so stainless and are rusting at some level. I find either really cheap or really expensive knives tend to be of a less stainless grade of steel. If you’re anywhere in the middle of the quality spectrum you’re probably fine using a dishwasher (unless you’re also seeing stainless steel flatware corrode, in which case stop washing your dishes with acid).
What is happening to the knives in this context?
Knives go dull much faster in the dishwasher. If you want to keep your knives sharp, you should be hand washing as soon as you’re done with them.
Also, get a damned knife block; Having your knives rattling around in a drawer is just asking for dull knives and accidents.
Much faster feels like a bit of a stretch to me. I’ve got a set of “good knives” that I hand wash, and a Victorinox chef’s knife that I generally abuse and toss into the dishwasher.
The Vnox does dull sooner than the “good knives”, but not dramatically so, and it probably gets ~50% more usage between sharpening (I sharpen them all together), largely because you can just toss it straight into the dishwasher.
Knives dulling in your dishwasher may be a sign that they are not so stainless and are rusting at some level. I find either really cheap or really expensive knives tend to be of a less stainless grade of steel. If you’re anywhere in the middle of the quality spectrum you’re probably fine using a dishwasher (unless you’re also seeing stainless steel flatware corrode, in which case stop washing your dishes with acid).