I have an assortment of this brand of kitchen knife in various sizes. I routinely toss them into the dishwasher after they are used, like any other kitchen utensil. Until the handle started to lose pieces (which you can see) I never thought much about it because everything goes into the dishwasher. My question is, other than the fact I no longer toss these into the dishwasher, what can I treat the laminated wood with to prevent further chipping?



[Mods, if this belongs in the Lounge please move it.]

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Come and take it!!

1st, Never put a sharp knife in the dishwasher. The bashing they get during the washing cycle will play havoc with the edge of your knife. For laminated wood, polyurethane, (clear) would help protect it from further chipping. Make sure it is clean and dry, (get all the food/oils out if the wood), then coat thinly, let dry 24 hours, lightly rub with 0000 steel wool, the another coat of Polyurethane and let dry at least another 24 hours before using.



Wash and dry soon after using and store in a wood block to protect the edge.

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H Richard
SWCA1967 SWHF244

Thanks. They're all in a wood block, actually, and I routinely sharpen any kitchen knife that goes into the dishwasher. Most of the knives that I use for eating directly are not as fancy as this set and are kept in a drawer with other eating utensils but they get sharpened, too.

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Come and take it!!

I prefer spoon butter, but any board treatment works fine. You can find recipes for spoon butter online.



All metal butter knives are fine in a dishwasher, but kitchen knives should NEVER be put in one. The handle material doesn't matter.

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"I also cook."

IMHO, sharp knives should never be put into a dishwasher! Not only will it eventually take its toll on the knives, you can easily cut yourself while unloading the dishwasher.

I have personally seen even very expensive and fine knife handles get ruined! There are many times that the Delrin, Nylon or whatever material the handle is made of, crack around the rivets. Wooden handles also get ruined from dishwashers and knife blades themselves can rust especially if they are high carbon steel.

I do not put any sharp knife in the dishwasher nor do I leave them in a sink to be washed later (a good way to get cut). No matter what I am doing with them, I wash them by hand immediately after using them. My knives are always super sharp and the last thing I want its for myself, my wife or someone else to get cut by sticking their hands in a sink full of silverware and dishes. Knives take seconds to clean under the running water - I see no reason to ever put them in a dishwasher. Just my opinion of course, but to me it makes little sense to put them in a machine.

Speaking of dishwashers....... I personally do not like them! My Wife washes anything that goes in there to about 98% clean before placing in the DW. Another 3 seconds and there would be no reason to even have a dishwasher! They take a long time to go through the cycle, waste water, electricity and time. The cost of all the soaps, stain removers and maintenance of the machine itself is another pain in the butt. I actually said to my Wife about a week ago we should sell the dishwasher and put in an under the counter (third) refrigerator. IMHO another 6 cubic foot refrigerator is 10 times more useful than a stupid dishwasher that does nothing as well as we can wash by hand and waste so much. Needless to say, she gave me "the stare" and said NO WAY she was giving it up. Hey...... I tried! lol

The Henckel’s laminated wood handles do not hold up well to water. To prevent further delamination you need to glue and seal the handle. Waxy pastes won’t do it. The suggestion of poly is a good one. I believe there is a technique of finishing that uses super glue. But something that will secure the laminations and provide a finish is what you need.

As for dishwashers, please, not for sharp knives. Not only the water and the heat are bad for the handles but the chemicals eat the edge away and etch the blade.

You have also popped a rivet head. Not something easy to fix. But, if you are capable of replacing it, put a new handle on at the same time.

Kevin

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Unshared knowledge is wasted.

Teak oil or Similar oil for wood would be first step to “ replenish” the natural oil lost in dishwasher. Wait a month or so and coat with some type of poly sealant as posted above. Very easy and quick to hand wash good knives. Just remember would you put a Puma hunter or a Gerber MkI in a dishwasher????

+1. Fine knives should only be hand washed with dish detergent, and dried immediately. I use mineral oil on the blades and wooden handles of knives and cleavers, as well as cutting boards and butcher blocks, and never ever put them in the dishwasher.

If a knife has a wood , laminated wood or composite material handle ...
No Diswasher . As you have witnessed ... the DW is very hard on them ,

Hand wash and dry any / all good knives ... a block is a good way to store them .
Gary

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Certified Cajun
NRA Member

Kevin (Strawhat) in post number 6 sharpens knives for a living a has for many years. He is known in the area and out of state. Consider him an expert on knives, Larry

Thank you Larry, I am not an expert merely a student. Those laminated handles were a good idea but the glue used does not stand up to the hot water and chemicals.

Kevin

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Unshared knowledge is wasted.

Don't put them in the dish washer and don't put them in the sink. My wife ruined the handle on one after years of telling her not to do soak or do the dish washer. She finally believed me after that. I've since bought a set of wustoff knives. She doesn't clean them. She just leaves them on the counter and I clean them when I see them. Better than the alternative. Henkels and Wustoff both make a cheaper line with totally synthetic handles that are more appropriate for those that doen't want to take the effort to treat them with more care.

I'm a bit of a knife nazi. I have been ADAMENT with my wife from the time we were married, with the kids, and with the grandkids that sharp knives get hand washed immediately after use. If they start to dull they are to tell me and I will sharpen them. I've seen too many knives ruined by soaking them or improper sharpening. And I'm no sharpening master, but I do know how to use a steel and ceramic rod.....

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Even older, even crankier....

This is an interesting thread. Mind you, I'm not talking about expensive knives, but my grown son just asked me the same thing about our steak knives while cleaning up after a meal. These are Farberware serrated steak knives with solid wood handles and rivets. They've been run through our dishwasher since we got them in the early 1990's with no damage to the wood or rivets. I used to place them point down in the holder for safety, now we have a third top rack just for knives and silverware. I like the hot rinse from the washer. It's hotter than dish water. They're still sharp and in good shape after 30+ years. I think I've gotten my moneys worth.

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A couple thin coats of food grade mineral oil on those handles will make them look newer.

Kevin

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Unshared knowledge is wasted.

Yes, all good knives should be hand washed and dried and stored in a knife block.
Something else that should not so in the dishwasher is good pots and pans.

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Super Snooper

I don't even know why one would consider putting a sharp knife in a dishwasher! It takes seconds to wash and dry off a knife. No good can come to a knife from going into a dishwasher IMHO.