Dishwashers Will Ruin Your Carbon Steel Knife
Look, I get it. You paid good money for this knife and the dishwasher seems easier. Don't do it.
High carbon steel isn't stainless. Thats the whole point. It takes a better edge and holds it longer but it comes with a trade-off. It reacts to water and heat way faster than whatever knives you had before.
A dishwasher blasts your blade with steam and harsh detergent for nearly an hour. One cycle probably won't kill it. A few will. You'll get spots first, then pitting, and pitting doesn't come out.
Here's what to do instead. Hot water. Drop of dish soap. Soft sponge. 15 seconds max. Then dry it with a towel straight away. Not air dry. Not "I'll get to it after dinner." Now.
If you want to be proper about it, a wipe of mineral oil after drying keeps moisture off the steel completely. Takes 10 seconds and your knife stays looking like the day it arrived.
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