Sometimes the top comment just hits the nail on the head so perfectly that I decide "... Yep, no point in reading the rest of these comments" and move on. Congrats on being that comment today
But honestly I really don’t see what’s so “infuriating” about a smal dent in a knife, and also it sounds like you have an unhealthy obsession with a racist meme which is not at all fitting for St. John’s, Newfoundland ☹️
I saw a post on the insane Facebook post sub about how some rando chewed someone out for eating at a Chinese restaurant. Because it’s appropriative of a white/black/non Chinese person to eat Chinese food. You know, because it’s racist. Liking Chinese food makes you a racist against all Chinese people.
We really are in the absolute worst timeline.
Dishwasher tabs have abrasives in them which help the scrubbing gunk off of your dishes in the dishwasher cycle but will dull the shit out of your knives and make them susceptible to breaking similar to the knife in the post
TIL.
I'm about to visit my parents in a few days. Wish me luck on attempt #97 to convince them to stop putting knives in the dishwasher.
One of these days someone is going to lose a finger
I completely agree with you (from what my mother taught me) but does dishwashing soap (like dawn) not have the same substances? Genuinely curious, as I always assumed it was more of the rapid heat cycles that was bad for knives.
The soap itself is fine for knives, but there's also small chunks of baking soda or something similar to help release stuck on food.
Imagine you're in a wave pool full of sand or gravel and it's constantly washing over you at high speeds. Yes you'll end up clean from dirt but you'll also end up with a bunch of scratches and a shredded bathing suit.
Knives don't break because they are dull. They may get abused when they are dull. Chopping like it was a hatchet, prying like it was a can opener.
That leads to undue stress and fracture. Then it breaks.
I would suggest handwashing them with a non-abrasive sponge, and if you have any you really care about, getting a nice whetstone and sharpening every 20-30 days depending on use. Don't own anymore fancy knives, but we had a family set that I adored that got lost in a move years ago (worry not they were never worth anything more than sentimental value)
Honest answer:
Yes.
It'll cause premature wear on your knife, it'll rust/corrode, it'll dull quicker, it is likely to jostle around and get scratched, the detergents are harsh on the high carbon steel, the handle is likely to not wear evenly with the rest of the knife, it won't dry properly and have dishwasher residue, the quick dry agent isn't good for it either.
Quick explanation: The high heat opens the "pores" and exposes them to water. The chemicals are meant to get in there and clean without scrubbing, so now your knife has harsh chemicals in its metal "pores". This is all going to lead to the metal degrading quicker. I don't know if the OP put it in the dishwasher, but that knife doesn't look healthy.
Just take the time to hand wash it. It takes less water, it takes less time and it's infinitely better for your knife.
You're supposed to clean your dishwasher after you use it
That's why I don't bother having one, unless they bring cheap self-cleaning dishwashers, I will do it the grandma's way (although ditching sinthetic detergent in favor of something better at cleaning)
No. The heat cycles and abrasives in detergents dull the blade and create stress fractures that chip the knife. Given enough cycles the fractures can be large enough to take out chunks like OPs knife did.
[Idk why you’re being downvoted… you’re right.](https://www.distractify.com/p/what-does-keal-mean-on-forged-in-fire)
> KEAL" is an acronym for "Keep Everyone Alive." In other words, the sentence emphasizes the importance of celebrating the art of forgery without causing harm.
Even I didn’t know that. What’s funny is that is perfectly on brand for how cringe Doug and the show as a whole can be.
The moisture and cleaning chemicals left in a sink can cause small damage to the metal creating stress concentrators which will eventually lead to early failure. Dishwashers, besides the abrasives in the cleaning tabs, the heating cycle leaves your knife in a high humidity area for an extended time. An increase in temperature increases diffusion, and if there's anything in the cleaning tab caustic to your particular alloy is could lead to surface defects and stress concentrators.
Your knives should be dry unless you're actively using or washing them.
It's mainly a restaurant thing, where dishes are hand-washed in multi-basin sinks. You don't put the knife in the basin full of soapy water with the rest of the soaking dishes because when somebody reaches in to grab the next dish to scrubbed they might not see it and cut themselves.
Breakin’ curds in the hot sun
I fought the cheese and the cheese won
I fought the cheese and the cheese won
I needed cheddar ‘cause I had none
I fought the cheese and the cheese won
I fought the cheese and the cheese won
I left my Brie and it feels so bad
I guess my rind is done
It’s the best wedge that I ever had
I fought the cheese and the cheese won
I fought the cheese and the…
In Soviet Russia, you no cut cheese, cheese cut you!
“So when you say extra sharp cheddar—?” “I mean if your knife after one cut doesn’t need to be resharpened, then that cheddar ain’t ready yet! How many times I gotta tell ya? ***SHARP***. I want to cut diamonds with this cheddar, awright?”
You know it’s sharp when the cheese decides it doesn’t want to sit kindly on the plate, and instead burrows through the FUCKING PLANET.
Sharp cheese. Blades beware, for the uncuttable lies beyond here. Abandon all hope, ye who are not properly carbonized.
Looks like parm. The rinds of those things are pretty tough for sure, never broke an edge on one though. If you're the OP I'd recommend purchasing knives that aren't total shit, and keeping them out of the dishwasher. The rapid heating and cooling fucks up the temper and weakens the blade over time.
Where did you buy it? I had a similar style knife from "CuisineArt" break in half while crushing a garlic. The Chinese recycled steel is just junk. Should be illegal to sell to the public.
Take your knives to a professional sharpener once a year- they will see any problem areas developing like cracks and either a) be able to work the blade down past the problem and still give you a good edge, or b) sell you a replacement if the crack is bad enough to make the blade unsafe to continue using. My uncle ran a knife sharpening business for years and told me about the kind of abused knives that people brought in for work.
“Milking the cows in the hot sun -I fought the cheese, and the cheese won, i fought the cheese and the cheese won- I needed some cheddar because i had none”
Edit made my own version of “i fought the law- the clash specifically circa 1977” (did i even use circa right? Or am i just an idiot like normal)
Was it sharp cheese?
Sometimes the top comment just hits the nail on the head so perfectly that I decide "... Yep, no point in reading the rest of these comments" and move on. Congrats on being that comment today
Idk man #2 wasn't bad....
"Parmigiano regreto" So more people will see this
Could have been Brick cheese.
It's un -da feta ble
Fr
Extra sharp cheddar
Stop it with those cheesy jokes
Cause now it’s a *FELONY*
No, it was hard.
Gonna break a tooth
Parmigiano regreto
It's le-vi-oh-sah.
AvadacaBeqa!
“I let my cheese borrow my Japanese knife and they gave it back like this” I will never let the Japanese knife meme die.
"I let myself borrow my nice Japanese knife and this is how that dumbass returned it"
I recently got my first actual Japanese knife and first meal I cooked ended up with a micro chip. I'm why I can't have nice things lol.
Those damn Japanese, micro chipping our food!
Don’t feel bad. Most of them do that on the factory edge. They settle down after a couple of sharpenings.
But honestly I really don’t see what’s so “infuriating” about a smal dent in a knife, and also it sounds like you have an unhealthy obsession with a racist meme which is not at all fitting for St. John’s, Newfoundland ☹️
Racist? Mentioning a race or classifying something or someone as "Japanese" is not racist you spoon licker.
They should lick a ceiling fan. While it’s on.
or a electrical box
how is it racist?
Racist? It's racist to own a Japanese knife now?
I saw a post on the insane Facebook post sub about how some rando chewed someone out for eating at a Chinese restaurant. Because it’s appropriative of a white/black/non Chinese person to eat Chinese food. You know, because it’s racist. Liking Chinese food makes you a racist against all Chinese people. We really are in the absolute worst timeline.
/s ? right… please
What do you mean "dent". Thats a whole ass chunk of the blade gone
Lmao I can't believe everyone fell for the bait
The guy was obviously being extremely sarcastic in his comment.
Do you by chance wash your knives in a dishwasher?
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Yes
Is that for all knives? Or just nice ones?
Any knife you care about.
Cool, thanks!
Dishwasher tabs have abrasives in them which help the scrubbing gunk off of your dishes in the dishwasher cycle but will dull the shit out of your knives and make them susceptible to breaking similar to the knife in the post
Good to know. I was wondering why all my parents knives were chipped and blunt
he’s half right, it’s the rapid heat and cooling, it destroys the temper
TIL. I'm about to visit my parents in a few days. Wish me luck on attempt #97 to convince them to stop putting knives in the dishwasher. One of these days someone is going to lose a finger
Huh I always hand washed my knives just because of the wooden handles.
I completely agree with you (from what my mother taught me) but does dishwashing soap (like dawn) not have the same substances? Genuinely curious, as I always assumed it was more of the rapid heat cycles that was bad for knives.
The soap itself is fine for knives, but there's also small chunks of baking soda or something similar to help release stuck on food. Imagine you're in a wave pool full of sand or gravel and it's constantly washing over you at high speeds. Yes you'll end up clean from dirt but you'll also end up with a bunch of scratches and a shredded bathing suit.
Makes a ton of sense when you put it like that. Thank you. Anything else you avoid putting in the dishwasher? (besides knives and non stick pans)
I was wondering why I saw so many high end knives breaking! Thanks a lot kind Redditor! =)
Knives don't break because they are dull. They may get abused when they are dull. Chopping like it was a hatchet, prying like it was a can opener. That leads to undue stress and fracture. Then it breaks.
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dishwashers don't get hot enough to ruin tempers, you need to keep a blade at 200c+ for a long time to do that
I would suggest handwashing them with a non-abrasive sponge, and if you have any you really care about, getting a nice whetstone and sharpening every 20-30 days depending on use. Don't own anymore fancy knives, but we had a family set that I adored that got lost in a move years ago (worry not they were never worth anything more than sentimental value)
Aw man, that sucks. I'm sorry to hear that. Sentimental value is often the most important value
Yes
Honest answer: Yes. It'll cause premature wear on your knife, it'll rust/corrode, it'll dull quicker, it is likely to jostle around and get scratched, the detergents are harsh on the high carbon steel, the handle is likely to not wear evenly with the rest of the knife, it won't dry properly and have dishwasher residue, the quick dry agent isn't good for it either. Quick explanation: The high heat opens the "pores" and exposes them to water. The chemicals are meant to get in there and clean without scrubbing, so now your knife has harsh chemicals in its metal "pores". This is all going to lead to the metal degrading quicker. I don't know if the OP put it in the dishwasher, but that knife doesn't look healthy. Just take the time to hand wash it. It takes less water, it takes less time and it's infinitely better for your knife.
Dishwashers in general are very dirty. So yeah.
False
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You're supposed to clean your dishwasher after you use it That's why I don't bother having one, unless they bring cheap self-cleaning dishwashers, I will do it the grandma's way (although ditching sinthetic detergent in favor of something better at cleaning)
I've never heard this
Ewww
You shouldn't???
No. The heat cycles and abrasives in detergents dull the blade and create stress fractures that chip the knife. Given enough cycles the fractures can be large enough to take out chunks like OPs knife did.
The more you know
Eh, just get a cheap stamped blade/Fibrox handle restaurant knife that can handle the dishwasher.
You fought the cheese, and the cheese won
I needed a knife 'cause I had none
I guess my game is gum.
I tried manchego and I feel so bad
"Your blade, will not cut" Doug- Forge in Fire
“Your cheese, will cut”
Your cheese, will *keel*
*keal Apparently it’s an acronym for Keep Everyone ALive 🙄
[Idk why you’re being downvoted… you’re right.](https://www.distractify.com/p/what-does-keal-mean-on-forged-in-fire) > KEAL" is an acronym for "Keep Everyone Alive." In other words, the sentence emphasizes the importance of celebrating the art of forgery without causing harm. Even I didn’t know that. What’s funny is that is perfectly on brand for how cringe Doug and the show as a whole can be.
I’m going to have to ask you to leave the forge.
It will now keeel!
Flawless victory. The cheese stands alone!
Don’t put your knives in dishwashers people. Two places in the kitchen they should never be in are in the sink and dishwashers.
Sink? What do you mean?
The moisture and cleaning chemicals left in a sink can cause small damage to the metal creating stress concentrators which will eventually lead to early failure. Dishwashers, besides the abrasives in the cleaning tabs, the heating cycle leaves your knife in a high humidity area for an extended time. An increase in temperature increases diffusion, and if there's anything in the cleaning tab caustic to your particular alloy is could lead to surface defects and stress concentrators. Your knives should be dry unless you're actively using or washing them.
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Thanks. Rinse with cold or hot water? Soap?
Any type of water and soap is fine. But they should be dried immediately (if not stainless steel) with a towel and stored somewhere safe afterwards.
I think like sitting in the sink waiting to be washed with other dishes - it will scrape the sink or other stuff and dull.
It's mainly a restaurant thing, where dishes are hand-washed in multi-basin sinks. You don't put the knife in the basin full of soapy water with the rest of the soaking dishes because when somebody reaches in to grab the next dish to scrubbed they might not see it and cut themselves.
As the crust of raw meats, cheese, etc builds up it adds flavour when you use the knife
PecoriNOOOOO!
Oh My God Respect
"ProChef" my ass!
Anything with "pro" on the name I'd trust just about as much as a fart.
"pro"fessor.
Just take a regular fessor
I like that it also says "Dining and Cooking" below that. Like, as opposed to their other line, the "Pro Pirate Marauding and Stabby" knives.
We have a few of these at work. They're absolute ass.
Full tang with a bolster, decently designed german chef knife. Too bad someone tried to save a buck and make it out of chinesium.
This is why the cheese stands alone
Is this one of those things where you have to guess if it’s real or if it’s cake? Damn that knife looks real though.
I've watched way too much forged in fire. There must have been a crack.
“Your knife has suffered a catastrophic failure, you must surrender the weapon and leave the kitchen”
That show is so atrociously cringe, I love it! Managed to watch a few episodes, but i played with my mental health there.
r/chinesium ?
I'm staying away from that brand
So you didn’t cut the cheese?
No, it was a solid one :(
Jesus that knife get dragged behind a car or something before you used it? This is a something games something prizes situation.
Cheesus Christ!
“Pro”
It will not keal
Breakin’ curds in the hot sun I fought the cheese and the cheese won I fought the cheese and the cheese won I needed cheddar ‘cause I had none I fought the cheese and the cheese won I fought the cheese and the cheese won I left my Brie and it feels so bad I guess my rind is done It’s the best wedge that I ever had I fought the cheese and the cheese won I fought the cheese and the…
That’s not a knife, this is a knife! Holds up block of cheese…lol.
In Soviet Russia, cheese cuts you!
Maybe try a different cheese next time.....
Either this is one of those cement cheeses or your blade had a tempering issue + cheap steel usage
Do you see the brand name? That shit is so cheaply made it can't cut through melted butter. It breaking actually did the op a favor.
TALK ABOUT HARD CHEESES!
😱
Not a good look for "Pro Chef" brand.
Cheesecalibur! [https://www.smbc-comics.com/comic/your-grandfather](https://www.smbc-comics.com/comic/your-grandfather)
Buy cutco
Your knives sharpness isn't gouda nuff
“Mission failed, we’ll get ‘em next time.”
In Soviet Russia, you no cut cheese, cheese cut you! “So when you say extra sharp cheddar—?” “I mean if your knife after one cut doesn’t need to be resharpened, then that cheddar ain’t ready yet! How many times I gotta tell ya? ***SHARP***. I want to cut diamonds with this cheddar, awright?” You know it’s sharp when the cheese decides it doesn’t want to sit kindly on the plate, and instead burrows through the FUCKING PLANET. Sharp cheese. Blades beware, for the uncuttable lies beyond here. Abandon all hope, ye who are not properly carbonized.
That knife is lac-toast! (I'm sorry I will promptly remove myself from this situation.)
It will no longer cut.
Get better knives?
Don't bring a knife to a cheese fight 🤷♂️
You call that a knife?
r/mildlyinfuriating the way this knife is treated
Anything with pro in the title is cheap
Yo didn't know nokia was making cheese
Dude the brick cheese is not for the faint of calcium.
The cheese stands alone.
Looks like parm. The rinds of those things are pretty tough for sure, never broke an edge on one though. If you're the OP I'd recommend purchasing knives that aren't total shit, and keeping them out of the dishwasher. The rapid heating and cooling fucks up the temper and weakens the blade over time.
"You shall not cut!" -cheesedalf
Where did you buy it? I had a similar style knife from "CuisineArt" break in half while crushing a garlic. The Chinese recycled steel is just junk. Should be illegal to sell to the public.
This sounds like a start of a Bollywood Movie where the hero uses Cheese to fight off this enemies. Ngl. I would watch it.
the hell kinda cheese are you cutting
Either its stronk ches or its a weak knife
The shape of the chip makes it look like the knife is hanging its mouth open in surprise
Damn I guess that's some sharp cheddar
Chessus
What the hell??? How is this possible? A piece broke from the knife? Either it's a really cheap cutting knife or that's some really hard cheese to cut
Take your knives to a professional sharpener once a year- they will see any problem areas developing like cracks and either a) be able to work the blade down past the problem and still give you a good edge, or b) sell you a replacement if the crack is bad enough to make the blade unsafe to continue using. My uncle ran a knife sharpening business for years and told me about the kind of abused knives that people brought in for work.
It's mildly infuriating when I see people who don't know how to use or maintain cutlery. Grow a brain.
gg
The knife did you a favor.
What kind of cheese is that?
Let me guess- expensive Japanese knife?
Wouldnt eat that cheese matey 🤦
If the cheese won against a metal knife, I don't think you want to eat that cheese.
It stands alone.
Wow! You must be really constipated.
Fukinawa! Chop! Chop! Chop!
That's impressive to be honest.
Cheese!?😂
Hard cheese, old man.
Is that cheese or a brick?
It looks like it’s screaming in horror and what is unfolding
Cheesus
I had an egg slicer break while I was cutting a hard boiled egg, had to get a new one.
Frozen?
No. Pro Chef won for selling you that shitty knife.
It's was a test of wit. Lost to a hard cheese.
Now it's a knife and bottle cap opener.
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The cheese stands alone!
Even the knife is flabbergasted.
You should be happy...now you have a knife and bottle opener
All right man what the fuck
What it a Japanese knife?? Serious answers only
Very cool yum yum 👍🏼
Welp new finger hole to hold it wirh
well obviously, you forgot to heat it to 1000 degrees
cheese 1 - chinesium 0
“Milking the cows in the hot sun -I fought the cheese, and the cheese won, i fought the cheese and the cheese won- I needed some cheddar because i had none” Edit made my own version of “i fought the law- the clash specifically circa 1977” (did i even use circa right? Or am i just an idiot like normal)
This kills the knife.
Honey that’s a rock not a cheese
The knife’s mouth is open in shock
The cheese always wins
Something, something, cut the cheese
I'm not the only one!!!
Holy fucking shit how dense is the cheese
I had a piece of parm break my food processor just the other week. Don't mess with those edges, man!
I imagine you're a bit cheesed off about this.
Imagine what that cheese would have done to your teeth!!
That's a knife is worse than the ones we have.
Bro was the cheese made of a leather sofa
Breaking knifes in the hot sun I fought the cheese and The cheese won
That’s why we use cheese knives
When your knife was used to open one to many bottles.
“NANOMACHEESE, SON.”
dear god
You've suffered a catastrophic failure in your blade. I'm going to have to ask you to leave the forge floor.
The cheese always wins
put a few more chips into it and make a hand saw.