I've got a Wusthof Classic knife set for the past 20 or so years, and I love them! I have been generally quite good about hand washing them, but once in a while other family members load the dishwasher and the knives do go in it. Since it's not a very frequent occurrence, the knives are still holding great. (BTW my DW has an upper flatware tray where the knives lie alongside flatware, and therefore they don't rub against each other, The DW also opens after drying cycle to vent out the steam, and I suspect that protects the knives better).
I am now considering investing in more knives, for the sole purpose of cutting meat. We are a mixed diet family: adults are vegetarian whereas children eat meat. As they are growing, I find myself work with meat more and more (it's seafood and chicken, occasional turkey - I cannot cook any other meat anyway and do not foresee myself learning it). However, the main reason for getting separate knives is to isolate the cutting of salads/veggies from meat.
Also, these knifes and cutting boards used for meat would go into the DW - that's the idea. It's easy to find DW-friendly cutting boards, as well as mixing bowls and such.
I want to buy the same Wusthof Classic knives for this purpose. However, I wonder if they will hold up in DW after regularly washing in there. Also, since it's always a recommended practice to handwash the knives, a meat newbie like me wonders how people clean their knives/prep utensils etc. after processing raw meat? Don't you worry about contaminating other foods?
Just curious to know how prominently meat-eating families take care of their knives/cookware without putting them through DW. Do you use special disinfecting soap? Do you fill the sink with steaming hot water while washing the knives? I'm sorry to ask such dumb questions, but having grown up in a vegetarian family, I have no experience handling meat, and I am learning only now.
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