Knives + Dishwasher = Love Story or Horror Show?
So you just finished chopping, slicing, dicing—basically you nailed dinner. You look at your kitchen counter, and there they are: a few dirty knives just waiting to be cleaned.
The dishwasher’s already running, and you think, “Eh, I’ll just toss them in. What’s the worst that could happen?”
Ahhh, the eternal question:
Can you actually put knives in the dishwasher?
Spoiler alert: it’s not a simple yes or no.
Let’s break it down like that perfectly sliced avocado you just cut (nicely done, by the way).
The Quick Answer (But Stick Around for the Why)
Technically? Yes, you can put knives in the dishwasher.
Should you? That’s a whole different story.
Here’s the thing: tossing knives in with the rest of your dinnerware might seem harmless, but in many cases, it’s like sending your favorite jeans through a wood chipper. Sure, they’ll come out the other side—but will they ever be the same?
Let’s dig into the reasons why most kitchen-savvy folks say “nope” when it comes to dishwashing knives—and when (if ever) it’s okay to break the rule.
Reason 1: It Dulls the Blade Faster Than You Think
Imagine this: your knife goes into the dishwasher sharp and proud. It comes out a little less… sparkly. Why?
Because dishwashers are harsh. Between the high-pressure water jets, abrasive detergent, and rattling around during the cycle, your blade takes a beating. That fine edge you once admired? Say goodbye.
Professional chefs (and even most enthusiastic home cooks) sharpen their knives regularly. But unless you want to be sharpening yours every week, it’s better to wash them by hand.
Pro Tip: Just rinse it under warm water, swipe with a sponge (blade away from your hand!), dry it immediately, and you’re done. Takes 10 seconds.
Reason 2: It’s Bad News for the Handle
Not all knives are created equal—and their handles definitely aren’t.
- Wooden handles? Big no-no. The dishwasher can cause them to swell, crack, or come unglued entirely. That’s a one-way ticket to the trash bin.
- Plastic or composite handles? Better, but still risky. Repeated high heat can weaken the bond between the handle and the blade.
Long story short: even if the blade survives, the handle might not. And nobody wants a wobbly knife. That’s terrifying.
Reason 3: It’s a Safety Hazard (for You and Your Dishwasher)
Let’s talk logistics. Knives in the dishwasher are like wild cards.
- They can fall through the rack and block the spray arm.
- They can shift and nick other utensils.
- Worse, someone (probably you) might reach in to grab a spoon and—yep—sliced finger. Instant regret.
Dishwasher-safe or not, the risk of cutting yourself while unloading sharp blades is just… not worth it.
Try thinking of it this way: would you put a sword in the laundry machine? No? Same energy.
Are There Any Knives That Are Dishwasher-Safe?
Alright, now for the gray area.
Some manufacturers label their knives as “dishwasher safe.” And technically, that means the knife won’t explode mid-cycle. But even these are best hand-washed if you want them to last more than a few months.
The only exception? Super cheap utility knives you don’t care much about. If it’s the $4 knife you got in a student starter kit or a freebie from a home show… sure, throw it in. But your good chef’s knife? Keep it far, far away from the dishwasher.
Bottom Line: Dishwasher-safe doesn’t always mean dishwasher-smart.
Real-Life Example: The Knife That Couldn’t Cut It
Quick story.
A friend of mine—let’s call him “Jake” (because that’s actually his name)—had this beautiful chef’s knife he got as a wedding gift. German steel, full tang, felt like slicing with a laser.
Anyway, Jake thought, “It says dishwasher-safe, so I’m good, right?”
Six months later? That knife was sad. The edge was dull, the handle had a small crack, and the balance was off. And yeah… he now hand-washes everything.
Moral of the story? Convenience isn’t always worth the sacrifice.
When In Doubt, Hand Wash It Out
So, let’s bring it home.
Can you put knives in the dishwasher? Technically yes.
Should you? Almost always no—unless you’re okay with dull edges, cracked handles, and maybe a few bandages.
Washing your knives by hand doesn’t have to be a whole thing. Treat it like a mini ritual—clean, dry, store. Done and dusted in under a minute.
Imagine this: next time you’re slicing tomatoes and the blade glides like it’s cutting through air. That’s the reward.
Call to action for your next meal: After dinner tonight, hand-wash your knife instead of tossing it in with the rest. You’ll feel oddly accomplished. Trust me.