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Why knives shouldn’t go to a dishwasher?

Why knives shouldn’t go to a dishwasher?

For over 250 years, Gerlach has accompanied Poles in their kitchens and dining rooms. The quality of products is the priority for us. That is why, the Gerlach frying pans, pots and cutlery are distinguished by its incredible solidity and durability. However, even high-quality products must be properly cared for, so that you will enjoy having them as much as it is possible. Utensil are used every day in our kitchen, and they require a special treatment and care. One of the rules to follow is to clean your knives by hands. Tadeusz Sieradzki – the main Gerlach technologist explains why it is not recommended to put knives in a dishwasher.

Stainless steel

Aggressive cleaning detergents and high temperature in a dishwasher are responsible for the oxidization - appearance of corrosion on stainless steel. The process results in the change of physical and mechanical proprieties and the structure of material. Due to the fact that the edge of the blade is thin - it is also more susceptible to damages, which occurs faster compared to the entire surface of the blade. 
Firstly, micro-damages appear on the blade which increase to visible defects over time. The corrosion process also applies to steel knife handles.

Wooden handles

No matter which kind of wood you knife is made of, longer contact with water in a dishwasher causes its soaking, as a result wood starts to swell. When a water-soaked handle dries, it deforms and breaks. What is more, dishwasher detergents develop and speed up the process of damaging the wood structure.

Handles made of plastic

Plastics is made of so-called polymeric chains which consist of molecules. The chains determine the durability of certain material. Under the influence of high temperature in a dishwasher, the chains start to break. It weakens a whole handle. The first visible sign is tarnishing  of a handle, and then – fishscaling. A weakened handle is susceptible to all kinds of mechanical damages, for example, when a knife falls down and breaks.

Proper cleaning of kitchen knives

It is important not to leave dirty kitchen blades – the acid contained in dried food rests can damage steel. Wash knives under with warm water, dishwashing soap and a soft cloth. Next, rinse knives and dry them thoroughly. In order to keep knives sharp, storage them in a block or a special magnetic knife strip, especially in such a way that blades do not touch each other.


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