On Sun, 28 Dec 2008 12:21:58 -0800 (PST), merryb >
wrote:

>On Dec 27, 9:58*pm, Alan Ladd > wrote:
>> (Steve Pope) wrote in news:gj6vdl$620$1
>> @blue.rahul.net:
>>
>You are right on with your answer!

Havng said all that, small operations often do wash their knives in
the clipper or DW, to sanitize as well as clean. Commercial grade
knives (dexter-russel and mundial) are designed to go into that
clipper. Their handles are DW-safe and, if they lose a bit of edge,
well, that's what sharpening steels are for.

OTOH: When did you last see a sushi chef put any of his blades
into a DW? Not bloody likely, I'd say.

My rule: Generally my good knives (Wusthof, Forschner, Henkel)
go into the DW NEVER. With one exception: I have a polymer-
handled tomato knife (sawtooth edge) by Henkel that gets washed
on a reg basis in the DW. Doesn't seem to bother it. Wife puts her
Kitchenaid small santoku in (I can't stop her!) and I find myself
sharpening said blade 3 times as much as I do my own Henkel.
We also put Henkel (I think they're Henkel...) paring sets in
the DW, partially because the "sheeps-foot" parer is so easy
to sharpen. The birds-beak parer, OTOH, is a b***h to
sharpen.

Oh, Well. HTH

Alexc