Hi,
I don't know anything about knives apart from a few posts I've seen on here that suggest:
1) "Global or bust"
2) you don't need anything more than a 5 knife set. Even that is probably too many.
I would like a set of quality, value, dishwasher safe knives and also some steak knives. Is this possible, or am I trying to square a circle?
Cheers
And you shouldn't need a specific knife for a steak
why not? I even give mine a name! 😂
Why? I'd personally rate Wusthof Classic line over Global for the handle, and more angled/harder blade.
Pretty spot on.
Honestly, 2 knives are all you need. Chef's knife (21-24cm blade) and a paring knife (9-12cm blade).
If you find that you have some prep that requires force with a chef's knife, get a meat cleaver. That doesn't come with a set anyway.
Any crappy bread knife will do. That doesn't go in the dish washer anyway.
Hand wash your kitchen knives if you want them to last.
Victorinox for both steak and kitchen knives.
Fibrox handles - can be put into the dishwasher but not recommended.
Victorinox sits at probably the greatest value to quality.
They are recommended to apprentice chefs so should be more than enough for home use.
I wouldnt put any knife in the dishwasher, even if it said dishwasher safe.
My everyday knives for cutting up dinner are Victorinox. They're over 20 years old and always in dishwasher to clean. No probs even though (I found out later) used to cut up stuff for school projects like cardboard and balsa. having said that, I have a 'good' Santoku and Chefs knife which are hand washed. The small Victorinox paring and serrated edge knives also in DW and pretty much used daily.
Only put knives in the dishwasher if you don't care whether they rust or not.
You don't put them in dishwasher because they go blunt. They won't rust, but you'll have to keep sharpening them. There's no way around this really. Only cheap knives wouldn't be dishwasher safe by that metric, as their handles would melt.
There's loads of good brands, Global is middling brand. Henckel and Wusthof Trident are both better brands for example.
If you need sharp steak knives, cook better steak. It shouldn't be hard to cut.
No knives are technically "dishwasher safe". They will all get dulled by washing in the dishwasher.
Not necessarily. Some knives have a very high heat treat temp and/or dishwasher with lower dry temp.
If the knives are face up on the top tray, abrasive sprays do not get blasted on the knife's edge.
Of course, leaving a knife face up in the dishwasher isn't safe.
It's more the very alkaline dishwasher tablets that degrade the edge.
Never heard of the alkali damage thing.
I never dishwasher my knives anyway. Carbon steel will rust like crazy. Horn ferrules would probably fall apart at the first opportunity.
@[Deactivated]: Any acid/base will slowly way away at steel. When you have a very thin edge, it gets eaten away.
I'm not cool enough to have ferrules on my knives :(
@brendanm: Lots of comments in this thread are saying that their Victorinox knives (which are advertised as "dishwasher safe" fwiw) are still going strong after years of dishwasher use.
Is it possible they have a higher heat treat temp and some resistance to alkaline?
or is everyone just not noticing they have blunt knives? :S
I put my Victorinox Steak Knives, which are used daily, in the dishwasher. It's not ideal, but they haven't rusted and still work well.
I have a Global knife which is fantastic especially paired with the Minosharp to maintain the edge. Given the price though, can't really call it good value (Think I paid about $60-70 for mine on sale)
I still use my Victorinox knives and they are perfect, I actually prefer the handle for it's grip if I'm deboning stuff. Victorinox paring knife cost me under $10 and is great as well.
I've had Global, but now prefer Furi.
Global
/thread