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Water itself does not usually dull a knife overnight, but the habits around washing and storage can do real damage. Letting a knife sit in the sink invites accidental knocks against other utensils. Tossing it loosely into a drawer means the edge repeatedly rubs against metal, ceramic, or even other blades. Over time, that contact chips and blunts the edge.<\/p>\n
Dishwashers can be even harsher. High heat, strong detergent, movement against other items, and long exposure to moisture can all shorten a knife\u2019s life. Add to that the risk of the handle loosening or the blade corroding, and it becomes easy to see why hand-washing is usually the safer choice.<\/p>\n
The better routine is plain and boring, which is often the best kind of routine: wash by hand, dry immediately, and store the knife in a block, magnetic strip, or sheath. A blade that is protected between uses will almost always outlast one that is left to rattle around with spoons and forks.<\/p>\n<\/div>\n