High heat in dry cycle? Are your handles plastic or wood?

My Bosch doesn't have a heated dry cycle, and I confess I don't know what the handles are! Are they wood? Composite? My OXO knives' handles do just fine lol!

Dishwashing soap is abrasive and dulls the blades. You are shortening the life of the knife because it will need to be sharpened more often, but it's not that big of a deal if you don't mind replacing a knife now and again. For table knives with hollow handles, it's a different story as water gets into the handle and can cause oxidation and weaken the bond between the handle and the blade.

I put all my knives in the dw all the time and always have. They are mostly Wustoff, too, and have never had any problems in the 30 + years I've been doing it.

I've always hand washed sharp knives, which is what my mother always does. Most of our sharp knives, are good quality and were purchased when we lived in Japan ... DH would probably freak out if he saw me put them in the DW!

If your knives are sharpened only once a year..you use dull knives more often than not!! I don't buy the abrasive soap offering. We hand wash ours because I don't run the dishwasher nightly and I use my knives daily and due to the handles. We turn off our dry cycle but still the water in a dishwasher far exceeds what we hand wash with. Even without the heat/drier on the wood handles get saturated and dry slows which over time cracks them.

I hand wash fine knives. KA set goes on top rack of D/W. Cheapies go in basket in bottom rack.

I've always hand washed my knives. I don't let them soak long in the sink either, just long enough to loosen anything that might be stuck on the blades. A habit picked up from my mother, she never put hers put in the dishwasher. My MIL also insisted knives be hand-washed. Their thinking was the heat of the water and the dry cycle trashed the handles.

How long does it take to hand wash knives? I wind up hand washing some knives several times just in fixing one meal.

Just to make you cringe ... I have a wonderful carving knife and fork set that I inherited from my grandmother. I estimate 75 - 90 years old. The handles are probably ivory or bone and used to have a beautiful dark brown patina because neither my grandmother or mother ever owned a dishwasher. Enter my dear, sweet DH. I'm sure you can guess the rest of this story. Now when I use the knife, I wash it and put it away immediately, but that gorgeous patina is gone, gone, gone. Sniff. I love this guy, but the need for "rules" totally escapes him when it comes to things like this (and recycling).

"How long does it take to hand wash knives? I wind up hand washing some knives several times just in fixing one meal."

Lol! Longer than I want to spend. I don't hand wash anything that I can think of. And you wouldn't believe how many knives I use to prepare a meal - I'm constantly pulling out a clean one!

Well, now that DH works from home he likes to make dinner, and he's as likely to use a serrated tomato knife to slice carrots (oh, man, do I cringe) and, to be honest, we cook/prep very differently and I use knives way more that he does. When I cooked, I sharpened them more often.

What takes a long time to wash the knife is waiting for the water to get hot!And honestly, they are more likely to get knocked around waiting to be washed or setting in the dish drainer or mat.

I guess I'll sacrifice. But I put soooo many things in the dishwasher and they are fine, what is it with the knife handles? Even the scissors with plastic handles don't crack.

No, I just can’t do it. I mainly use two old favorite Wusthof knives most of the time, and they get sharpened frequently. Like others, I sometimes wash one several times during one meal prep.

I've never put mine in the dishwasher. The good knives I got for a wedding gift had wood handles and I don't put wood items in the DW (plus I didn't have a dishwasher for years after I got married). I have some additional newer knives now but I still have the original ones 40 years later and use them daily. I've had them professionally sharpened once (should have done it much sooner) but use a steel regularly which helps keep them sharp enough to be very usable.

I wash all our knives in the dishwasher, some that were wedding gifts over 48 years ago. Yes, the blades aren't as long as they were 48 years ago because of sharpening but there is still plenty of blade left. (I also wash our sterling flatware in the dish washer!! Without an issue.)

eta: I think one of the reasons people don't put knives in their dishwashers is because a sharp knife might slice the rubber (?) coating on the rack wires.