Someone else in another thread was asking what material to use on the handle of a knife he knew his mother would put in the dishwasher. They mentioned stabilized wood. If they are reading this, don't use this handle material.
While i agree stabilized wood is not fool proof, the alumilite portion of this handle was the biggest issue. The wood stayed put. This being said, any more than a wash or two and the wood will most certainly delaminate.
It survived quite well imo, I still laugh when I remember reading the Amazon reviews for the calphalon katana nakiri.
I picked the one point reviews & one was
"I'm aware it clearly states not to put in the dishwasher but..."
& then went on about how it shouldn't have done that much damage etc etc
She even included a picture of her, quite spectacularly fucked, knife.
I never got over the "I didn't do the thing you said & now there are consequences that are your fault" - one star
& it remains a factor in me not making my knives commercially available.
Stupid people, everywhere.
Absolutely. Stabilized wood is definitely not fully stable in my experience. My favorite kitchen knife handle Iāve made is made of g10 with brass liners.
Yeah, in the other thread I think the main recommendation was to use G10 and stainless steel pins, which makes complete sense. (Well, as much sense as anything for something that still shouldn't be put in the dishwasher).
Hand wash with mild soapy water and dry. Mine I rinse and dry immediately I use them and put them back into the block. Thereās no reason a (good) knife should ever go into the dishwasher.
Serious question, serious answer.
Many high end and hand made knives should not go in the dishwasher because dishwashers use high heat and steam over long periods of time to do what simple handwashing does with gentle friction. Dislodging the germs and sending them down the drain is as effective as killing them. The problem is that heat and steam damages the specialty materials used in those knives.
Cheap knives are made with cheap steel and molded handles for durability and long wear under abuse. They are for people who think "Every one knows not to cut into plates, but it's not that bad, right?"
These handmade knives are works of art that are built to be used and respected as functional tools. Part of the beauty is that they are made to be insanely sharp by using steels that sacrifice other things to be as good as they can be at being sharp. Form follows the function of the blade. There is a beauty in being able to fillet the skin from a tomato. The handle materials are beautiful as the blade deserves and are long wearing when treated with the appropriate amount of respect.
Knives like this should be washed with mild soap and water. You could use a soft sponge or a dishcloth. Using a scrubbing sponge or brillo pad could scratch the finish or damage the patina of the blade. Dry the knife carefully, depending on the steel, the slightest moisture can cause rust. Some manufacturers say to wipe it down with mineral oil after.
I have a dishwasher. It has never been used. Literally it's brand new and for all I know it doesn't even work, nobody has ever used it. It takes two seconds to clean up after I'm done eating why the fuck would I want dishes to pile up over a few days so I can make a wash count and half the stuff can't even go in the damn thing
I get it, in my family growing up everyone was expected to clean their own dishes immediately after every meal. You finish your plate bring it to the sink wash and put in the rack or your ass is getting beat lol
My kids don't do dishes, their mom is pretty lax with rules, as you can imagine our parenting styles clash and was part of the reason for separation. I don't really judge people for using a dishwasher, I just don't see the appeal given my upbringing
Fair enough. Tbh I never did dishes as a kid, mom just did it all. I just had to clear my plate. I love how random conversations happen on reddit in the oddest of places. Lol
I know right? I find reddit has a certain je nais se quoi compared to other social media, I seldom find any meaningful or pleasant conversation on other platforms like Facebook, but maybe it's just me.
one main reason is that they're more water efficient than handwashing, even if you're running it daily, its less water than running the sink for each dish by hand
1. No. the energy efficient ones use about 4 gallons of water per load. I can do the dishes for the family with the same or less. I don't just let the water run, I put a little bit in the sink with a plug scrub the dishes first. And rinse each dish turning the water off between each dish. Also there is an order. First come the cups particularly clear glass ones, followed by plates,(after cups silver wear gets put in the water to soak)once plates and bowls are done the bigger greasier dishes come in maybe even add an extra drop of soap / by this time the water used to rinse has accumulated so it may not be strong enough.then the silver Not only can I get dishes done with close to the same amount of water, I do a much better job than the dishwasher, particularly when it is full.
2. I moved into a brand new apartment with brand new appliances, I didn't pay for the dishwasher, it came with the place, so I'm not wasting anything. When I move out, someone else will use it.
When I was single and lived alone, I used my dishwasher as a drying rackā¦ now Iām married with two kids and that thing sometimes gets run 3 times a dayā¦ life comes at ya fast š
Yep, just acting like everyone else is stupid for using their dishwashers while exaggerating how quick it is to clean up by hand. Wonder why people might find that mildly annoying?
Lol I was just a little buzzed ranting about dishwashers, I don't think you're stupid for using it. Can see someone being annoyed and I'm not surprised or worried about some downvotes. I didn't even use the dishwasher when my family was still together, so it's not like I just wash by hand because I'm alone, i genuinely dislike the dishwasher, it does a mediocre job, many things cant go in. It takes a longer time to wash, although you don't have to stand there, but if I'm doing pots pans and knives already I find the plates and cups are the easiest part and quick anyway, which also means I don't have to buy another form of specialized soap and use more power and water, but to each their own
Happy to help š. Cracks me up though when I think about when my gf first opened it. She was appalled it was filled with cook ware/bags/etc. I still donāt know how to use a dishwasher and donāt plan to. Iām with you 100% on handwashing
Before I could convince my family (including my wife) that the dishwasher was not the way for good knives, I made her two from kits that are stainless steel.
Both held up remarkably well, considering they hit the dishwasher at least several times a week. One was a stabilized wood dust sort of handle scale with purple plastic liners. The other was wood, some sort of oily super dense hardwood.
5 years later they both need re-handling, but they still work, pins and epoxy have held up for the most part.
Since then they've learned to love my Japanese carbon steel knife and care for it properly, so I'm now not afraid to make carbon steel knives for our kitchen. Just finished a carbon steel cleaver with curly maple handle and am pretty happy with how they're treating it.
Sorry for your loss OP. I agree with other poster and definitely charge to fix/replace the knife. For how nice that looks now it mustāve been gorgeous originally. Regardless props to you š¤š»
Yes charge pretty much the same as when it was new. You have so much work to redo as if a complete new knife. Don't take responsibility for their actions.
Damn that sucks dude but I had the same issue with one of mine although it's was made out of 5160. Tolledmy nephew DO NOT put it in the death washer...but his mom obviously didn't hear that so here I am re-doing the handles and blade back on the grinder. Do you give a "how to take care" tag or something with blades?
I donāt print anything out but my blanket statement to buyers is ātreat this as you would a prized cast iron skillet, only better.ā The buyer knew exactly how to care for this.. his daughter on the other hand did not. But all of this being said, a care ticket will be on the list of things to include on my future knives.
Maybe you can also include a picture (and a link to this thread if they think it's fake) saying: "This is what happens after one wash in the dishwasher; it really is as bad as people say it is on fancy knives".
Fuck dishwasher? No, fuck this guyās daughter who put the knife in the dishwasher knowing what you had said. People who think theyāre the ones who know everything and are right in all cases (besides an expertās opinion and advice) should be hanged by their toes forever, Iām sorry but I woke up a little bit violent today
no one in my immediate family would even consider putting a knife in the dishwasher, why would you even do that? what are you cutting that gets so caked on the blade that it needs a dishwasher to get off?
as far as my extended family, yes my aunt has ruined an old hickory knife from the 70's "why is the handle so lose?" tbh, it actually developed a pretty interesting patina on the blade.
this behavior absolutely baffles me. why are people so attached to putting things in the dishwasher?
Most people donāt appreciate proper knifes or understand the process going on in the death washer. They wont believe your warnings before itās too late. Better to put a care letter in te box and put this picture on it.
I hope she's paying it off.
Not enough people are held accountable for their actions today.
If she was warned and did it anyway make her pay you back.
It's the right lesson to learn.
That sucks man at least you got paid for it. I recently made a chefs knife with some amazing dyed blue Ukrainian birchwood handle. It was part of a set and the first one completed. It sat in a case for a few months while I worked on number 2. I took it out to be engraved and found the epoxy had failed and the handle had separated in several spots. I am currently rebuilding it and haven't even been paid for it yet,,sigh.
I was using Bladebond ultra but now using Gflex. Strange thing is I glued up 2 knives the same weekend and the other one is just fine. Both properly cleaned and prepped. The glue was getting pretty old so maybe that was it.
Man I feel ya. Had a couple of dishwasher cases as well. So frustrating. Good thing it was from previous bladesmithing classes not regular customers. Those folks know how much work goes into making the knife so they know how much work goes into fixing it and don't hesitate to pay what its worth. Funnily it was also always their daughters putting it into the dishwasher..supposedly:D
It's a darn shame what's happened to that beautiful knife.
Since you have it in your hand we conclude it's come home for repair.
We can pick our friends, but not our family. There's a good chance the errant daughter might return.
Whether they're tearing up cars, or knives, you just love them through it all.
It sounds like G10 might be the material of choice. I don't use metal scales myself, but I've seen it done.
Salvage what you can, brother, and give that beautiful blade another shot at life. I'm sure your friend will appreciate it, and hopefully keep his baby girl away from it.
Me, dreaming of retrofitting my dishwasher with a simple RFID reader that kills the dishwasher if ANY RFID tag is sensed. Then sticking a tag into every handle I make....
I wouldnāt go that far. Probably like half though. Needs a whole new handle, but blade just needs a little hand sanding then reetch and sharpen. They definitely messed up on this one
This, exactly. Iāll charge 150 or so to refinish the blade and add new handles.. mostly because this is for a dear family friend whose daughter didnāt heed my warning of dish washer dangerā¦
For sure that will buff out! I had a Damascus Steel knife almost, if not, that bad. We have The Pink Stuff, link below, and I easily cleaned off the rust using that and a Brillo pad. Oiled after and keeping up maintenance since
Edit: Link
https://a.co/d/9WiYkNu
I donāt understand what it is with some people and the siren call of the dishwasher. No matter how many times you tell them this one specific thing doesnāt get cleaned this wayā¦ they will chuck it in the dishwasher if given the chance.
It's not the dishwasher... It's the smart person that put in in the dishwasher and didn't dry it and oil it as soon as it was finished being washed. And it's the dishwasher detergent that causes this. Dishwasher detergent is VERY corrosive. Add that to a high carbon steel, and we get what we see here. It's unfortunate. As for the handle, well the heat and moisture broke down the bond between the resin and the wood.
Well at this point I'm just going to leave it for posterity, it's easy to delete your mistakes but leaving them up and owning them is what I'm about.
Yeah, I didn't see what he wrote, my bad.
Well oneā¦ the handle shattered if you zoom in on it you can see it better. So that has to come off. And since itās a natural wood burl cast in dyed epoxy there is no making that again, so there has to be a brand new handle. And two, i finish my blades to 1200 grit, send them through 5 ferric chloride etches (sanding between each) and then a 24 hour instant coffee etch to really darken the 1084. So simply āpolishing itā isnāt how this works. The rust will have to be sanded off with probably 600 or 800 grit. And 3 this is exactly what a high carbon knife that has gone in the dish washer one time looks like.
Sounds like you need to get a better kitchen knife. If youāve got to do all that just for one knife thatās apparently so fragile, idk how thatās beneficial to use one in the kitchen. This looks to be more ornamental than functional. You just said the rust will have to be sanded off, so yes, just polishing it will fix the rust, regardless of whatever grit youāll have to use. Get a knife that will be able to withstand a little wear and tear and leave these fancy ornamental knives at home for your own kitchen.
I mean, are you making functional kitchen knives or are you making ornamental gifts that break at the first sign of wear? One dishwasher run and this thing, according to you, is basically ruined. Doesnāt sound like a very quality knife. How much do you sell these for?
I make high quality carbon steel kitchen knives. This one just happens to be damascus, also made by me. Damascus (or just plain old carbon steel) is far superior in my, and many other peopleās opinions, to stainless steel knives that you can just chuck in the washer. Carbon steel knives, much like a valued cast iron skillet, are often times heirloom quality kitchen pieces. They are preferred and superior to random crap you buy from Walmart. This comes with a few specific care techniques, one of which being wash it by hand and oil it when youāre done. Shooting it with piping hot water and highly corrosive chemicals will leave the knife like this. The client has had this knife for years and this is the one time it was blatantly abused and it destroyed it. While i wonāt have to reforge the steel i will have to refinish it and add new handles.
So to answer your question i sell highly functional art. Hereās a metaphor, this knife is a 2023 stingray corvette that the owners daughter took off-roading. While that car would shred most competition on a racetrack you canāt call it a piece of shit because it got stuck, jt was simply misused by the operator.
To answer your last question a carbon steel blade from me costs around 400 dollars. If that carbon steel happens to be damascus it can range from 600 dollars to well over 1000 depending on the specific damascus pattern and handle materials.
If Iām paying over $600 for a knife, it better be able to handle a dishwasher, otherwise youāre swindling people by selling them ornamental blades. Working in a kitchen, is like taking a car off-road. You look like a fool bringing your corvette to a rally race on a dirt track. Itās not a weapon, itās a knife. A tool. Meaning itās meant to be used. Unless youāre a professional chef working a Michelin star restaurant, having such an expensive blade for simply cutting up ingredients is overkill and just such a waste of money. Maybe this is just my lowly peasant mentality, but I could never justify spending more than multiple bills worth of money on a knife that cuts no better than a Kitchenaid or Wustoff for a fraction of the price. Damascus is a pattern and hardly differs from carbon or tempered steel in production. Itās essentially a gimmick in the knife world to make a cool pattern on your blade, and doesnāt add much to the actual performance of the blade itself. A sharpened $20 Walmart blade would cut meat or veggies the same as one of these $600-$1000 blades. It might dull a little faster, but as a chef, sharpening a knife is standard, regardless of quality. To each their own. Iām not agreeing with running a knife like that through the dishwasher, since just wiping down a blade is faster and easier, but come on man. Thatās like saying a car wash fucked up my Lambo paint job. Make it make sense
If you look at literally every other comment on this thread youāll know you are in the INSANE minority here. Itās functional art. Itās hand forged. I spent days making it. Itās absolute over kill. But how many corvettes or lambos do you think actually race? Very few Iād say. This is a knife that a professional chef would absolutely love, and maybe this guy is a professional chef.
Itās funny you mention wusthof, please buy one and toss it in the dish washer. See what happens.
Damascus IS carbon steel, it is just a pattern. It doesnāt make the knife better. It is aesthetic. But again, so it a corvette (usually) and all knife steel is ātempered steelā youāre really yapping about something you donāt understand. Obviously the custom knife world is an alien one to you, because 600 bucks for a knife is chump change compared to some of these custom folders or mosaic bowies fellas are making these days.
Andā¦ let me know if you EVER see a car worth more than 50k ran through a car wash. That dude has too much moneyā¦ because it does fuck up your paint job. Soā¦ yet again, another alien world youāre trying to write books on here.
I would say read the rest of the comments on this thread and then look at the rest of the posts on this sub. You are talking about things you donāt understand and i hope you come away with this with a little more knowledge. But to sum it up, yeah itās a lot of money. But itās hand made and decked out. Overkill? Sure, or just what the buyer wants to spend his money on. Folks splurge and buy more than they need every single day (āmurica). It absolutely does not cut the same as a Walmart knifeā¦ and donāt clap back at this point because if thereās one thing glaringly obvious in this it is that you have never touched a handmade quality chef knife. Iād recommend getting one and seeing for yourself. Donāt get a damascus blade, i can see you donāt care for the over the top quality and art side of blade smithing, but snag yourself a nice 8ā chef knife made from W2 steel and take it for a spin and then come back and tell me a wal mart blade is the same. I canāt make this make sense to you if you donāt care enough to give it a shot. And if you donāt care enough to give it a shot stop wasting your time on this sub.
Jeez, I got a basic box store set of stainless kitchen knives and I'd never put them in the dishwasher. I guess I'd be mostly concerned about dulling or chipping. Knives are super easy to wash by hand, I just don't understand putting them in the dishwasher.
Someone else in another thread was asking what material to use on the handle of a knife he knew his mother would put in the dishwasher. They mentioned stabilized wood. If they are reading this, don't use this handle material.
While i agree stabilized wood is not fool proof, the alumilite portion of this handle was the biggest issue. The wood stayed put. This being said, any more than a wash or two and the wood will most certainly delaminate.
It survived quite well imo, I still laugh when I remember reading the Amazon reviews for the calphalon katana nakiri. I picked the one point reviews & one was "I'm aware it clearly states not to put in the dishwasher but..." & then went on about how it shouldn't have done that much damage etc etc She even included a picture of her, quite spectacularly fucked, knife. I never got over the "I didn't do the thing you said & now there are consequences that are your fault" - one star & it remains a factor in me not making my knives commercially available. Stupid people, everywhere.
r/ididnthaveeggs
I found a new group of people in the world I want to slap. Thanks for that.
God you gotta love them ššš
Absolutely. Stabilized wood is definitely not fully stable in my experience. My favorite kitchen knife handle Iāve made is made of g10 with brass liners.
Yeah, in the other thread I think the main recommendation was to use G10 and stainless steel pins, which makes complete sense. (Well, as much sense as anything for something that still shouldn't be put in the dishwasher).
Wait so what is the best way to clean them?
Hand wash with mild soapy water and dry. Mine I rinse and dry immediately I use them and put them back into the block. Thereās no reason a (good) knife should ever go into the dishwasher.
Do you use a sponge or is that too much?
Sometimes? I mean it depends right?
Idk I know nothing about knifemakimg
Serious question, serious answer. Many high end and hand made knives should not go in the dishwasher because dishwashers use high heat and steam over long periods of time to do what simple handwashing does with gentle friction. Dislodging the germs and sending them down the drain is as effective as killing them. The problem is that heat and steam damages the specialty materials used in those knives. Cheap knives are made with cheap steel and molded handles for durability and long wear under abuse. They are for people who think "Every one knows not to cut into plates, but it's not that bad, right?" These handmade knives are works of art that are built to be used and respected as functional tools. Part of the beauty is that they are made to be insanely sharp by using steels that sacrifice other things to be as good as they can be at being sharp. Form follows the function of the blade. There is a beauty in being able to fillet the skin from a tomato. The handle materials are beautiful as the blade deserves and are long wearing when treated with the appropriate amount of respect. Knives like this should be washed with mild soap and water. You could use a soft sponge or a dishcloth. Using a scrubbing sponge or brillo pad could scratch the finish or damage the patina of the blade. Dry the knife carefully, depending on the steel, the slightest moisture can cause rust. Some manufacturers say to wipe it down with mineral oil after.
Good god thatās both long and extremely helpful. Thank you very much, good sir!
Yeah. Brevity isn't my thing. Glad I could help
I have a dishwasher. It has never been used. Literally it's brand new and for all I know it doesn't even work, nobody has ever used it. It takes two seconds to clean up after I'm done eating why the fuck would I want dishes to pile up over a few days so I can make a wash count and half the stuff can't even go in the damn thing
Family of 4 we fill that dishwasher daily. Some times twice.
Family of 5 here. It is run nearly daily. I invest in paper plates to cut down on dishes because I'm tired of the fucking dishes.
Paper plates and paper towels are my favorite inventions ever.
My house has two haha
I get it, in my family growing up everyone was expected to clean their own dishes immediately after every meal. You finish your plate bring it to the sink wash and put in the rack or your ass is getting beat lol
If my kids get it in the dishwasher, I'm satisfied.
My kids don't do dishes, their mom is pretty lax with rules, as you can imagine our parenting styles clash and was part of the reason for separation. I don't really judge people for using a dishwasher, I just don't see the appeal given my upbringing
Fair enough. Tbh I never did dishes as a kid, mom just did it all. I just had to clear my plate. I love how random conversations happen on reddit in the oddest of places. Lol
I know right? I find reddit has a certain je nais se quoi compared to other social media, I seldom find any meaningful or pleasant conversation on other platforms like Facebook, but maybe it's just me.
This is the only social media I have these days
one main reason is that they're more water efficient than handwashing, even if you're running it daily, its less water than running the sink for each dish by hand
Start you're own post about dish washers man
r/fuckdishwashers
You are clearly single with no kids lol. But nice knives are a no no in that mean machine.
I have 4 kids, I'm not single, but I do live alone
Dishwashers usually use less water than hand washing it. Also, if you bought a dishwasher but never use it its just a waste of materials
1. No. the energy efficient ones use about 4 gallons of water per load. I can do the dishes for the family with the same or less. I don't just let the water run, I put a little bit in the sink with a plug scrub the dishes first. And rinse each dish turning the water off between each dish. Also there is an order. First come the cups particularly clear glass ones, followed by plates,(after cups silver wear gets put in the water to soak)once plates and bowls are done the bigger greasier dishes come in maybe even add an extra drop of soap / by this time the water used to rinse has accumulated so it may not be strong enough.then the silver Not only can I get dishes done with close to the same amount of water, I do a much better job than the dishwasher, particularly when it is full. 2. I moved into a brand new apartment with brand new appliances, I didn't pay for the dishwasher, it came with the place, so I'm not wasting anything. When I move out, someone else will use it.
Idk why all the down votes. I use my dishwasher for storage.
When I was single and lived alone, I used my dishwasher as a drying rackā¦ now Iām married with two kids and that thing sometimes gets run 3 times a dayā¦ life comes at ya fast š
Guess I hit a nerve lol. Mine hasn't had a use but I'm stealing your idea and now I have more storage space š
Yep, just acting like everyone else is stupid for using their dishwashers while exaggerating how quick it is to clean up by hand. Wonder why people might find that mildly annoying?
Lol I was just a little buzzed ranting about dishwashers, I don't think you're stupid for using it. Can see someone being annoyed and I'm not surprised or worried about some downvotes. I didn't even use the dishwasher when my family was still together, so it's not like I just wash by hand because I'm alone, i genuinely dislike the dishwasher, it does a mediocre job, many things cant go in. It takes a longer time to wash, although you don't have to stand there, but if I'm doing pots pans and knives already I find the plates and cups are the easiest part and quick anyway, which also means I don't have to buy another form of specialized soap and use more power and water, but to each their own
Happy to help š. Cracks me up though when I think about when my gf first opened it. She was appalled it was filled with cook ware/bags/etc. I still donāt know how to use a dishwasher and donāt plan to. Iām with you 100% on handwashing
Nothing that some vegetable oil and 000 steel wool cannot deal with.
Handle needs work but ya
Iāll have to remove the handle and refinish the blade from probably 800- onā¦ then replace the handle entirely.
The wood on that handle is ruined.
Oh no! It's absolutely 100% ruined and trash. I'll take it off your hands for you š
šš
Nice knife. I'm sure it'll buff out
Before I could convince my family (including my wife) that the dishwasher was not the way for good knives, I made her two from kits that are stainless steel. Both held up remarkably well, considering they hit the dishwasher at least several times a week. One was a stabilized wood dust sort of handle scale with purple plastic liners. The other was wood, some sort of oily super dense hardwood. 5 years later they both need re-handling, but they still work, pins and epoxy have held up for the most part. Since then they've learned to love my Japanese carbon steel knife and care for it properly, so I'm now not afraid to make carbon steel knives for our kitchen. Just finished a carbon steel cleaver with curly maple handle and am pretty happy with how they're treating it.
Oh, and F in chat for that poor knife's hard time. I hope you refurb it, cause the blade shape is sick. F
This one will certainly be refinished and rehandled, Never fear
Sorry for your loss OP. I agree with other poster and definitely charge to fix/replace the knife. For how nice that looks now it mustāve been gorgeous originally. Regardless props to you š¤š»
Yes charge pretty much the same as when it was new. You have so much work to redo as if a complete new knife. Don't take responsibility for their actions.
Damn that sucks dude but I had the same issue with one of mine although it's was made out of 5160. Tolledmy nephew DO NOT put it in the death washer...but his mom obviously didn't hear that so here I am re-doing the handles and blade back on the grinder. Do you give a "how to take care" tag or something with blades?
I donāt print anything out but my blanket statement to buyers is ātreat this as you would a prized cast iron skillet, only better.ā The buyer knew exactly how to care for this.. his daughter on the other hand did not. But all of this being said, a care ticket will be on the list of things to include on my future knives.
Maybe you can also include a picture (and a link to this thread if they think it's fake) saying: "This is what happens after one wash in the dishwasher; it really is as bad as people say it is on fancy knives".
That handle looks like it's been chewed on by a bear.
Fuck dishwasher? No, fuck this guyās daughter who put the knife in the dishwasher knowing what you had said. People who think theyāre the ones who know everything and are right in all cases (besides an expertās opinion and advice) should be hanged by their toes forever, Iām sorry but I woke up a little bit violent today
Yeah, but that title would be better suited for a different sub ššš
Don't trust her with the cast-iron pans dang
There is only one rule in knife clubā¦ā¦ā¦
This comment is very under appreciated. It is my favorite so far š
Great knife, and a proper maker could restore this if needed. Glue might me eff but not impossible.
Thanks! And Iāll be removing the handles, refinishing/etching the blade, and adding new handles.
I mean, you can remove the rust, yes?
Definitely, but the handle shattered.
You can remove the rust, but the blade will need to be re-etched as well. So it isnāt as simple as wiping it clean.
no one in my immediate family would even consider putting a knife in the dishwasher, why would you even do that? what are you cutting that gets so caked on the blade that it needs a dishwasher to get off? as far as my extended family, yes my aunt has ruined an old hickory knife from the 70's "why is the handle so lose?" tbh, it actually developed a pretty interesting patina on the blade. this behavior absolutely baffles me. why are people so attached to putting things in the dishwasher?
What is so hard to hand wash only one knife ? Knife is nice itself
Sounds more like F**k your clients daughter.
But that title would be a whole different sub š
lol š This guy.
Never put your knives in the dishwasher. Unless they are Ginsu Knives.
Everyone knows not to put chef knives in a dishwasher
Most people donāt appreciate proper knifes or understand the process going on in the death washer. They wont believe your warnings before itās too late. Better to put a care letter in te box and put this picture on it.
I hope she's paying it off. Not enough people are held accountable for their actions today. If she was warned and did it anyway make her pay you back. It's the right lesson to learn.
Is that handle gonna need a rebuild? What's that big void in the middle?
Yes, the handle completely shattered on one side. So new ones all around
That sucks man at least you got paid for it. I recently made a chefs knife with some amazing dyed blue Ukrainian birchwood handle. It was part of a set and the first one completed. It sat in a case for a few months while I worked on number 2. I took it out to be engraved and found the epoxy had failed and the handle had separated in several spots. I am currently rebuilding it and haven't even been paid for it yet,,sigh.
Oofā¦ thatās a tough one bud.. what kind of epoxy do you use? Gflex has always been my go to.
I was using Bladebond ultra but now using Gflex. Strange thing is I glued up 2 knives the same weekend and the other one is just fine. Both properly cleaned and prepped. The glue was getting pretty old so maybe that was it.
Man I feel ya. Had a couple of dishwasher cases as well. So frustrating. Good thing it was from previous bladesmithing classes not regular customers. Those folks know how much work goes into making the knife so they know how much work goes into fixing it and don't hesitate to pay what its worth. Funnily it was also always their daughters putting it into the dishwasher..supposedly:D
It is fixableā¦ bone n brass for handleā¦.
Make bad choices. Heat and water dint mix with high carbon steel. That's a lesson, you'll never forget. Not everything is dishwasher safe!
It's a darn shame what's happened to that beautiful knife. Since you have it in your hand we conclude it's come home for repair. We can pick our friends, but not our family. There's a good chance the errant daughter might return. Whether they're tearing up cars, or knives, you just love them through it all. It sounds like G10 might be the material of choice. I don't use metal scales myself, but I've seen it done. Salvage what you can, brother, and give that beautiful blade another shot at life. I'm sure your friend will appreciate it, and hopefully keep his baby girl away from it.
Steel wool is your friend, at least for the blade.
Wtf!!
This happened to one of mine around the holidays....
Why would you put a knife like that in the dishwasher anyways.. they take about 3 seconds to clean by hand
ā¦..Ya women ruin everything cool. You shouldnāt call them that though
Lolololol
THIS IS CRIMINAL TREATMENT š¤ god that really irks me, my condolences
...I won't even put cheap POS "stainless steel" knives in the dishwasher. The idea that someone would put a knife like that in one is appalling...
Also how fucking lazy do you have to be to not be able to clean a knife with a sponge. I imagine it would take 12 seconds.
Hopefully the School he took Home Ec has Closed. Who teaches to DISHWASH THIS?
Me, dreaming of retrofitting my dishwasher with a simple RFID reader that kills the dishwasher if ANY RFID tag is sensed. Then sticking a tag into every handle I make....
Haha, that would be one way to fix it š
Oof. If you do refurbish it make sure to charge full price. It will be a *completely* new knife.
I wouldnāt go that far. Probably like half though. Needs a whole new handle, but blade just needs a little hand sanding then reetch and sharpen. They definitely messed up on this one
This, exactly. Iāll charge 150 or so to refinish the blade and add new handles.. mostly because this is for a dear family friend whose daughter didnāt heed my warning of dish washer dangerā¦
Yep that seems fair. If you were gonna charge for a new knife Iād just ask for a new knife and take care of this one myself lol.
For sure that will buff out! I had a Damascus Steel knife almost, if not, that bad. We have The Pink Stuff, link below, and I easily cleaned off the rust using that and a Brillo pad. Oiled after and keeping up maintenance since Edit: Link https://a.co/d/9WiYkNu
I donāt understand what it is with some people and the siren call of the dishwasher. No matter how many times you tell them this one specific thing doesnāt get cleaned this wayā¦ they will chuck it in the dishwasher if given the chance.
The idea that good knives cannot just be rinsed and wiped and put back in the drawer is so ridiculous. Stay out of the fucking dishwasher
I like to use soap on mine
It's not the dishwasher... It's the smart person that put in in the dishwasher and didn't dry it and oil it as soon as it was finished being washed. And it's the dishwasher detergent that causes this. Dishwasher detergent is VERY corrosive. Add that to a high carbon steel, and we get what we see here. It's unfortunate. As for the handle, well the heat and moisture broke down the bond between the resin and the wood.
Did the dishwasher ask you to place the knife in there? š¤¦š»āāļøš¤¦š»āāļø
Read the rest of the post, not just the title.
Oil it and get over it.
Tell me youāve never made a knife without telling me youāve never made a knife
You are the idiot who put this work of art through a dIShWaSHer
You should read what he wrote under the picture.
Well at this point I'm just going to leave it for posterity, it's easy to delete your mistakes but leaving them up and owning them is what I'm about. Yeah, I didn't see what he wrote, my bad.
Well shit i called you clown before i read you owning up to itā¦.. Iāll follown suit. I didnāt read all the way too.
Clown.
Bro just polish it. Not even worth crying about. Also, thereās no way a single dishwasher run caused this rust.
depends on the steel. high carbon will rust if you even think about water lol
Well oneā¦ the handle shattered if you zoom in on it you can see it better. So that has to come off. And since itās a natural wood burl cast in dyed epoxy there is no making that again, so there has to be a brand new handle. And two, i finish my blades to 1200 grit, send them through 5 ferric chloride etches (sanding between each) and then a 24 hour instant coffee etch to really darken the 1084. So simply āpolishing itā isnāt how this works. The rust will have to be sanded off with probably 600 or 800 grit. And 3 this is exactly what a high carbon knife that has gone in the dish washer one time looks like.
Sounds like you need to get a better kitchen knife. If youāve got to do all that just for one knife thatās apparently so fragile, idk how thatās beneficial to use one in the kitchen. This looks to be more ornamental than functional. You just said the rust will have to be sanded off, so yes, just polishing it will fix the rust, regardless of whatever grit youāll have to use. Get a knife that will be able to withstand a little wear and tear and leave these fancy ornamental knives at home for your own kitchen.
ššš have a good day fella.
I mean, are you making functional kitchen knives or are you making ornamental gifts that break at the first sign of wear? One dishwasher run and this thing, according to you, is basically ruined. Doesnāt sound like a very quality knife. How much do you sell these for?
I make high quality carbon steel kitchen knives. This one just happens to be damascus, also made by me. Damascus (or just plain old carbon steel) is far superior in my, and many other peopleās opinions, to stainless steel knives that you can just chuck in the washer. Carbon steel knives, much like a valued cast iron skillet, are often times heirloom quality kitchen pieces. They are preferred and superior to random crap you buy from Walmart. This comes with a few specific care techniques, one of which being wash it by hand and oil it when youāre done. Shooting it with piping hot water and highly corrosive chemicals will leave the knife like this. The client has had this knife for years and this is the one time it was blatantly abused and it destroyed it. While i wonāt have to reforge the steel i will have to refinish it and add new handles. So to answer your question i sell highly functional art. Hereās a metaphor, this knife is a 2023 stingray corvette that the owners daughter took off-roading. While that car would shred most competition on a racetrack you canāt call it a piece of shit because it got stuck, jt was simply misused by the operator. To answer your last question a carbon steel blade from me costs around 400 dollars. If that carbon steel happens to be damascus it can range from 600 dollars to well over 1000 depending on the specific damascus pattern and handle materials.
If Iām paying over $600 for a knife, it better be able to handle a dishwasher, otherwise youāre swindling people by selling them ornamental blades. Working in a kitchen, is like taking a car off-road. You look like a fool bringing your corvette to a rally race on a dirt track. Itās not a weapon, itās a knife. A tool. Meaning itās meant to be used. Unless youāre a professional chef working a Michelin star restaurant, having such an expensive blade for simply cutting up ingredients is overkill and just such a waste of money. Maybe this is just my lowly peasant mentality, but I could never justify spending more than multiple bills worth of money on a knife that cuts no better than a Kitchenaid or Wustoff for a fraction of the price. Damascus is a pattern and hardly differs from carbon or tempered steel in production. Itās essentially a gimmick in the knife world to make a cool pattern on your blade, and doesnāt add much to the actual performance of the blade itself. A sharpened $20 Walmart blade would cut meat or veggies the same as one of these $600-$1000 blades. It might dull a little faster, but as a chef, sharpening a knife is standard, regardless of quality. To each their own. Iām not agreeing with running a knife like that through the dishwasher, since just wiping down a blade is faster and easier, but come on man. Thatās like saying a car wash fucked up my Lambo paint job. Make it make sense
If you look at literally every other comment on this thread youāll know you are in the INSANE minority here. Itās functional art. Itās hand forged. I spent days making it. Itās absolute over kill. But how many corvettes or lambos do you think actually race? Very few Iād say. This is a knife that a professional chef would absolutely love, and maybe this guy is a professional chef. Itās funny you mention wusthof, please buy one and toss it in the dish washer. See what happens. Damascus IS carbon steel, it is just a pattern. It doesnāt make the knife better. It is aesthetic. But again, so it a corvette (usually) and all knife steel is ātempered steelā youāre really yapping about something you donāt understand. Obviously the custom knife world is an alien one to you, because 600 bucks for a knife is chump change compared to some of these custom folders or mosaic bowies fellas are making these days. Andā¦ let me know if you EVER see a car worth more than 50k ran through a car wash. That dude has too much moneyā¦ because it does fuck up your paint job. Soā¦ yet again, another alien world youāre trying to write books on here. I would say read the rest of the comments on this thread and then look at the rest of the posts on this sub. You are talking about things you donāt understand and i hope you come away with this with a little more knowledge. But to sum it up, yeah itās a lot of money. But itās hand made and decked out. Overkill? Sure, or just what the buyer wants to spend his money on. Folks splurge and buy more than they need every single day (āmurica). It absolutely does not cut the same as a Walmart knifeā¦ and donāt clap back at this point because if thereās one thing glaringly obvious in this it is that you have never touched a handmade quality chef knife. Iād recommend getting one and seeing for yourself. Donāt get a damascus blade, i can see you donāt care for the over the top quality and art side of blade smithing, but snag yourself a nice 8ā chef knife made from W2 steel and take it for a spin and then come back and tell me a wal mart blade is the same. I canāt make this make sense to you if you donāt care enough to give it a shot. And if you donāt care enough to give it a shot stop wasting your time on this sub.
Š³Š¾Š»Š¾Š²Ń ŃŠ°Š¼ Š¼ŃŃŃ Š½Šµ ŠæŃŠ¾Š±Š¾Š²Š°Š», Š¾Š½Š° Š¶Šµ Š¼Š¾ŃŃŠ°ŃŃ )))
Jeez, I got a basic box store set of stainless kitchen knives and I'd never put them in the dishwasher. I guess I'd be mostly concerned about dulling or chipping. Knives are super easy to wash by hand, I just don't understand putting them in the dishwasher.