"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Thread Tools Display Modes
Old 03-08-2016, 12:36 PM   #11
Assistant Cook
Join Date: Sep 2015
Location: Baltimore MD
Posts: 32
I've heard this before. I have made this a practice with my good paring knives, but I tend to beat up chef knives (plus I cant afford a good chef knife yet) so I don't care if they air dry. I never put any knives in the dishwasher except butter knives and cheap steak knives

MSoups is offline   Reply With Quote
Old 10-29-2016, 02:22 PM   #12
Senior Cook
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 290
Yes, dullness makes sense.

Particularly if you have been cutting acidic food like tomatoes. I always rinse my knives and dry them off with a towel, sometimes more than once per meal cooked, and always before putting them away. No steel is truly stainless/corrosion proof. Stain-resistant is closer to the truth.

Stock Pot is offline   Reply With Quote
Old 10-31-2016, 06:07 AM   #13
Sous Chef
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 780
My father was great with knives. He always invested a lot of money in them, and kept them in immaculate condition. He would clean the blades immediately after use, and always put them away straight away. He invariably sharpened them before use. I've followed in his footsteps, not because I know what I'm doing, but because I learned it from him. I'm useless at sharpening them though, and that's become OH's job in our house. We also have serrated-edge table knives (very popular in Italy, everybody uses them in the home) with blades made from not-so-high quality stainless steel and plastic handles. Very good for slicing lemons and tomatoes etc. as well - and lots of other uses as well. I've never left any of my knives in water for long periods of time, especially when a friend of ours years ago told me that prolonged soaking would damage them, causing rust. I try to take care of them, too, because of the ever-increasing price if I had to replace! Mine are Sabatier knives, not the most expensive in the world, like a good Japanese knife, but very suited to the use that a keen cook puts them to.

di reston

Enough is never as good as a feast Oscar Wilde
di reston is online now   Reply With Quote
Old 10-31-2016, 06:16 AM   #14
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,231
The MAC knives I got at school came with specific instructions with their lifetime guarantee.

- NEVER put them in the dishwasher (especially the commercial ones but home ones are almost as bad). It really does dull them and can pit them as well. We saw it happen to a few people and these aren't cheap knives!
- ALWAYS dry by hand (as Andy's article said). Watermarks can weaken the surface of the knife over time.
- ALWAYS clean your knives immediately (this one I think is a little overkill) tomatoes were mentioned but garlic is another bad one - it dries onto the knife and becomes hard to remove
- NEVER soak knives. It is bad for both blade and handle.

There are a few more, but I think you get the idea...
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 10-31-2016, 06:29 AM   #15
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,347
Most kitchen knives these days are stainless steel, and a lot more forgiving, I think.

I inherited a bunch of my dad's commercial butcher knives, which are all high carbon steel. Very high maintenance knives. I don't use them all that much, except for a certain boning knife that I like. But forget cutting a tomato with it. I've left it sitting on the counter while eating and come back 15 minutes later to find dark spots on it from the acid in foods. A little Bar Keeper's Friend cleans it right up.

Some of dad's knives date from the 1940s. They still sharpen up nicely and hold their edge. But I don't use them for every day tasks. And I rub them with a little food grade mineral oil before storing, as even the moisture in the air will cause them to rust in a few months time.
Steve Kroll is offline   Reply With Quote
Old 10-31-2016, 08:29 AM   #16
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
I'm jealous.......I have nothing but relatively cheap knives....would kill for my grandfather's pocket knife.....it could remove fine down hair off an arm.....I know, cause he did when I got stung by a bumble bee......
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 10-31-2016, 08:56 AM   #17
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,981
I thought the article was crap when I read it. Aside from the statement that moisture will dull a clean knife, they mentioned that old wives tale about dull knives being more dangerous. But...

...if it's on the internet, it must be true.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:48 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.