Knives in Dishwasher: Why It’s a Bad Idea
You want a simple answer. If you care about sharpness, safety, and lifespan, do not put kitchen knives in the dishwasher. That’s the whole story in one line.
Here’s why. A dishwasher blasts heat, strong detergents, and high-pressure water across everything in the racks. Knives rattle, bang into other items, and sit in steamy, caustic water while they dry. This wears down the edge, stains and pits the steel, and wrecks many handles. Even stainless steel can rust or pit when you run knives in dishwasher cycles.
The bottom line is, if you care at all about the longevity of your kitchen knives, you will never put them in the dishwasher! Always wash them by hand, dry immediately, and put away in a safe place until their next use and they can last for years and years.
David C. Andersen
This guide gives you a quick hand-wash routine, a rescue plan for a knife that already took a ride, and simple storage tips that keep edges sharp and fingers safe.
Knives in dishwasher: why it ruins blades and risks safety
A dishwasher is a harsh place for a knife. The cycle uses hot water and aggressive detergents. Spray arms slam water at speed, which makes blades move and rub. That motion rolls the edge and can cause small chips. The thin steel at the edge takes the worst beating.
Detergents are strong and alkaline. They can discolor steel, tarnish finishes, and leave residue that speeds corrosion. Stainless resists rust, but it is not rust-proof. Expect spots, staining near the edge, and even pitting over time.
Handles suffer too. Wood swells and shrinks. Glues soften. Some plastics warp. You end up with loose rivets and gaps that trap gunk.
There is a safety risk when unloading. A knife can flip sharp-side up or slide out of a rack. Cuts happen fast, especially if kids help with dishes.
Many makers say hand wash only. Some warranties do not cover dishwasher damage.
The bottom line is simple: never put knives in the dishwasher.
Which knives are most at risk in a dishwasher?
All kitchen knives do better with hand washing. Some suffer faster than others, due to blade steel, coatings, and handle materials.
Carbon steel and high carbon stainless pit and rust quickly
More carbon means a sharper, longer-lasting edge. It also means less corrosion resistance. In a hot, wet, caustic bath, these steels spot and rust fast. You may see orange rust on carbon steel and a gray patina that turns rough. Pitting near the edge is hard to fix. It weakens the cutting line and takes more metal to remove.
Stainless steel still stains: why alloys do not save you
Stainless builds a thin chromium oxide layer that blocks rust. Detergents and heat can damage that layer. You may see discoloration, small rust spots, and haze, most often near the edge and around the bolster. That area is thin and gets hit by water jets, so it wears faster.
Ceramic, coated, and serrated blades chip and flake
Ceramic is very hard, but it is brittle. Bumps can chip the cutting edge or the tip. Nonstick coatings can peel or flake under heat and harsh cleaners. Serrated blades catch on racks and chip at the points. Those tips are hard to repair and often need pro work.
Full-tang vs rat-tail: why natural handles suffer more
Full-tang knives with wood or leather handles soak up water. The scales can swell and lift, which loosens rivets. Rat-tail tangs use a narrow tail with a glued handle. Heat and detergents can weaken the adhesives and open gaps. Natural materials like wood, horn, or bone are at high risk for cracking and warping.
The right way to clean knives by hand, fast and safe
Hand washing does not need to be slow. You can clean, dry, and put away a knife in about a minute. This also keeps edges sharp and your hands safe.
60-second routine: wash, rinse, dry, and put away
- Wipe the blade with a damp sponge and a drop of mild dish soap.
- Rinse with warm water, edge facing away from your hand.
- Dry right away with a clean towel, blade and handle.
- Return the knife to a block, magnetic strip, in-drawer tray, or a blade guard.
Avoid abrasive pads that scratch steel. Do not leave knives in the sink or in a wet towel. That dulls edges and invites rust.
Sanitize without the dishwasher: simple safe methods
- 70 percent isopropyl alcohol: wipe the blade, then let it air dry.
- Mild bleach solution: 1 tablespoon bleach in 1 gallon of water. Dip or wipe, then rinse and dry.
- Near-boiling water: pour over the blade, then dry at once.
Keep chemicals away from wood handles. If you sanitize the blade, avoid soaking the handle.
Rescue plan if a knife went through the dishwasher
- Remove light rust with a soft scrub pad or a rust eraser.
- For stubborn spots, use a baking soda paste or Bar Keepers Friend. Rinse and dry.
- Hone the edge to fix light rolling. If dull, sharpen on a stone or send it out.
- Wipe a thin coat of oil on the blade to protect it.
- For dry wood handles, rub in food-safe mineral oil and wipe off the excess.
This will not fix deep pits or chips, but it brings a tired knife back to working shape.
Smart storage that protects edges and fingers
Loose drawers are unsafe and hard on edges. Pick a storage method that shields the blade and keeps it dry.
| Storage Option | Pros | Cons | Tips |
|---|---|---|---|
| Wood block | Stable, easy access | Can trap moisture, collects crumbs | Keep it dry and clean the slots |
| Magnetic strip | Saves counter space, air dries blades | Needs careful placement | Place knives spine-first, keep strip clean |
| In-drawer tray | Safe, hidden, child-resistant | Needs drawer space | Dry knives fully before storing |
| Blade guards | Cheap, portable, protects edges | Adds a step before each use | Use snug guards that cover the edge |
For a magnetic strip, mount it away from heat and steam. Place the spine on the strip first, then roll the edge in. To remove, roll the edge off last to avoid chipping.
Care tips that keep knives sharp longer and save money
Small habits cut sharpening costs and make prep easier and safer. Think daily touches, plus some weekly care.
Honing vs sharpening: when and how to do each
Honing straightens the edge. It does not remove much metal. Do it 1 to 2 times per week, or before big prep. Use a ceramic or steel rod. Keep a light touch and a steady angle.
Sharpening removes metal to form a new edge. Do it when honing no longer helps and the knife slides on a tomato. Use a whetstone or a pro service. A home user might sharpen every few months, based on use.
Best cutting boards for sharp knives
End-grain wood and quality plastic boards are kinder to edges. They give a bit under the blade, which slows wear. Avoid glass, stone, and ceramic boards. Those dull edges fast and can chip tips.
Wash boards with warm soapy water and dry them well. For wood, oil the board when it looks dry.
Light oil and rust prevention after washing
Wipe a thin coat of food-safe mineral oil or camellia oil on clean, dry blades. This is key for carbon steel. Skip cooking oils. They can get sticky and smell. Store knives in a dry place with low humidity.
If you live near the coast or in a humid area, oil more often. A few seconds after washing saves hours of repair later.
Kitchen Knives in Dishwasher: Frequently Asked Questions
Can you put knives in the dishwasher?
No. Heat, harsh detergents, and water jets dull the edge, stain steel, and damage handles. Hand wash, dry right away, and store safely.
Does the dishwasher dull knives?
Yes. Spray arms make blades rattle and rub, which rolls and chips the edge. Detergents also attack the thin steel near the edge, so it loses sharpness faster.
Are stainless steel knives dishwasher safe?
No. Stainless resists rust, it is not rust-proof. Dishwashers can cause spots, haze, and pitting, especially near the edge and bolster. Many makers exclude dishwasher damage from warranty coverage.
How to load sharp knives in the dishwasher?
The safe answer is, do not. If you must on rare occasions, follow this to reduce risk:
- Point blades down in the utensil basket, never up.
- Keep knives separated so edges do not touch anything.
- Skip heated dry, remove and hand dry right away.
- Do not wash with pots, glass, or other items that can bang into the blade. This still shortens knife life compared to hand washing.
Can you put steak or chef’s knives in the dishwasher?
You can, but you should not. Steak knives often have serrations that chip and trap residue. Chef’s knives dull quickly and handles can loosen. Hand wash both types.
Conclusion
Putting knives in dishwasher cycles shortens their life and dulls edges. It also raises the chance of handle damage and kitchen cuts. The daily routine is simple: wash by hand, dry right away, store safely, and hone often. Make this habit part of cleanup, and your knives will stay sharp, safe, and ready for the next meal.
Ready to change one thing tonight? Wash your favorite knife by hand, dry it, and put it away in a safe spot. Your future self will thank you.