How to Clean Your Pro Chef Knife
A pro chef knife is the centerpiece of any kitchen—whether you’re a professional chef or a passionate home cook. But even the sharpest, most expensive knife will lose its edge—or worse, rust—if it isn’t cared for properly. One of the most common questions people ask is:
Can you put a chef knife in the dishwasher?
The short answer: No. While dishwashers may seem convenient, they expose knives to high heat, harsh detergents, moisture, and constant rattling, which can quickly damage both blade and handle. Let’s look at why dishwashers are a problem, and the right way to care for your chef knife.
Why You Shouldn’t Put a Pro Chef Knife in the Dishwasher
Dishwashers may seem convenient, but they create a harsh environment for chef knives. The combination of high heat, powerful detergents, constant moisture, and mechanical rattling introduces three major risks:
- Corrosion: Harsh detergents and chlorine ions strip away protective layers, leaving the blade prone to rust.
- Edge damage: Knives knock against plates and utensils, dulling or even chipping the edge.
- Handle wear: Wooden or composite handles may swell, crack, or warp under constant heat and moisture.
These risks are serious enough for any knife, but they’re especially damaging for high-end chef knives. Unlike everyday cutlery made from 18/10 stainless steel (which prioritizes corrosion resistance but sacrifices sharpness), premium knives are crafted from high-carbon steels designed for exceptional hardness and edge performance.
Take 105Cr15Co1.5MoV steel as an example. To balance hardness with durability, it includes Molybdenum (Mo), Vanadium (V), and Cobalt (Co) alongside high carbon and chromium. These alloying elements make the blade razor-sharp and long-lasting, but they also react differently under dishwasher conditions:
- High Carbon: Provides hardness and sharpness, but increases sensitivity to corrosion.
- Chromium (Cr): Adds rust resistance, but its protective film can be stripped by strong detergents.
- Molybdenum & Vanadium: Improve wear resistance, but prolonged heat and alkalinity weaken their effects.
- Cobalt (Co): Enhances edge retention, but cannot prevent rust when constantly exposed to steam and detergent.
In short, dishwashers attack the very properties that make premium knives valuable. The result is pitting, rust spots, dull edges, and even microscopic cracks that shorten your knife’s lifespan.
👉 That’s why professional chefs universally recommend hand washing and immediate drying for pro chef knives.
This diagram illustrates the key alloying elements in high-end chef knife steel
105Cr15Co1.5MoV and their roles:
- Carbon (C): Provides hardness and razor-sharp edges, but increases sensitivity to corrosion.
- Chromium (Cr): Forms a protective layer for rust resistance, though strong dishwasher detergents can strip it away.
- Molybdenum (Mo) & Vanadium (V): Improve wear resistance and toughness, but prolonged heat and alkaline environments reduce their effectiveness.
- Cobalt (Co): Enhances edge retention, but cannot prevent rust under constant steam and detergent exposure.
This highlights why premium chef knives are vulnerable in dishwashers and should always be
hand-washed and dried immediately.
Basic Cleaning Method for Pro Chef Knives
To ensure your knife stays sharp and rust-free for years, follow these steps:
- Wash by hand immediately after use with warm water, mild dish soap, and a soft sponge.
- Never soak your knife—prolonged exposure to water increases the risk of corrosion.
- Dry thoroughly with a clean towel instead of air-drying.
- Store safely in a magnetic strip, knife sheath, or wooden block—never loose in a drawer.
These steps may seem simple, but they dramatically extend the life of your blade.
