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I cannot believe that. The entire blade would expand as a whole, and you're only cutting food. If you're sawing bones with it then of course the blade may go dull. I respectfully disagree with the notion that the warm or hot water damages the knife.
Last edited by rainroosty; 06-24-2010 at 11:26 AM..
I have Henckels but you have to be wary of which version. They sell cheaper 1 "man" versions at Target. I think mine are the 5 star with 2 men (twins). I also have the Santoku knife hubby picked up for me in Germany on a business trip. I like it but haven't noticed a huge difference in cutting. I have been wanting a ceramic knife from Japan. Haven't been able to convince hubby I "need" a new knife!
I have my parents Cutco knife set which they bought in the 70's. You can send your knives back to Cutco to get them sharpend once a year for a cheap rate. I love my knives. I've since bought Cutco steak knives which I use a lot--not just for cutting meat. I've also bought an additional trimmer as that's my favorite knife. All of my siblings have Cutco knife sets. When I go to other people's home and I have to use knives that aren't Cutco, it makes me appreciate mine all the more.
Cooking for engineers is great and while most things haven't changed, that comparison was done in 2005 and with out of the retail box knives...If you have those knives professionally sharpened then compared you'd most likely have different results...
Best knife is one you can keep sharp...To keep it sharp you must treat it like glass not throw it loosely in a drawer and you'll want to never put it in the dishwasher, hand wash and immediately hand dry...If none of that interests you, get a victorinox fibrox 8-inch chef's knife and buy a new one when it gets dull, they're only $30 shipped from amazon.
If you're willing to take the necessary care, you're down to three categories...Buy you're own sharpener and sharpen yourself at home, find and pay someone to sharpen it or buy a knife that includes sharpening for life...If you want to either do it yourself or bring it to a pro, the top of models of Cutco, wusthof and Henckels are far from the best, they all suffer from too thick of a blade for what's known as a wedging effect...People including professional chefs are under the false impression that heavier means higher quality...The Japanese with their hard thin steel are the best of the best...Misono UX10 ranks as the best knife for cutting, period. If you want to send in your knife to have it sharpened for life, get a shun, they sharpen for free but you pay S&H. If you really want some counter bling, Ken Onion Kershaw which is a shun w/free sharpening and has a stand to shows off your knife.
Its actually pretty common knowledge in culinary circles, thats why you never put a good knife in the dishwasher.
That's not why you never put them in the dishwasher. They get banged up against other objects, it's hazardous to remove, and the handles are easily damaged if they are wood. Same reason you don't put knives in the sink.
So, is there any evidence that shows the metal in a knife expands and contracts enough under normal washing conditions to affect the sharpness of the blade?
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