Ed Pawlowski > wrote:

>Dishwashers use very caustic cleaners and combined with the force of hte
>water and things bouncing around, good knives can be damaged on the edge.
>You can put in your butter knives, just not the good chef's knive and the
>like.

Restaurants have lots of dishwashing machines and lots of good
chef's knives.

How do they wash them?

(I'm wondering if the answer is "they don't"...)

S.