Unpopular Opinion

That's fine. They're your knives and it's your kitchen.

If you handwash them, you won't need to sharpen them as often. And if you get used to having sharp knives, you'll stop using that sharpener pretty quickly.

It's like you're saying "I don't need to change the oil in my car. I just spray some WD40 in there every few days until it stops making noise. My car serves me, not the other way around."

That's how you sound. That's why so mamy people are giving you grief.

Most people almost never sharpen their knives so from that standpoint using a pull through sharpener is already an improvement. Dishwasher I don't understand however. If I always put my kitchen knife into the diswasher after use I'd never be able to use it because it would be constantly in there. Instead I just quickly scrub it under hot water from the tap and dry it with a towel. Takes me 15 seconds and it's ready for next use and stays razor sharp for months.

My tools serve me, not the other way around

Legit take. Why buy extremely expensive knife just to babysit it? Just get an okay knife and sharpen it once in a while whether by whetstone or grinder, and knife doesn't need to be razor sharp to function nicely.

Unless OP is getting a few thousand dollar japanese hand-crafted chef knife and then run it with dish washer and knife grinder, then i'd say it's sensible.

Another one is cast iron pan, i've seen tons of people teaching others to use it and then proceed to explain it in such convoluted way that's basically babying the thing. It's indestructible, guys, you don't need to season it everytime before and after use.

As long as you're not one of those weirdos that insist pull through sharpeners are just as good as properly sharpening it.

Most people don't need a perfectly sharp knife. Are they nice to have? Absolutely. But as long as you don't let them get dangerously dull, who cares.

You're a monster.

Our household has amazing sets of Henckels knives that are in perfect condition from careful handwashing, professional sharpening....and because they almost never get used. We also have a few relatively inexpensive knives that get use all the time because they go in the dishwasher after use.

Mine don't go through the dishwasher only because the plastic in the handles would get fucked up. Otherwise they're stainless, how does a dishwasher harm the stainless in my knives but not my stainless silverware, stainless bowls, stainless utensils, stainless dishwasher?

And I use an electric sharpener. I ain't wasting time with a stone - I did plenty of that 45 years ago. Tech has moved along. Does anyone think Wustoff sharpens their knives by hand?

I can't say whether this is unpopular broadly, but it sure is unpopular with me.

Grind up a whetstone and put the powder in the dishwasher

I agree they aren't needed. But oh man. Once you buy a really nice (often expensive) set of culinary knives, you realize what the hubub is about. They're wonderful.

I had a girlfriend that filleted the tip of her finger off using one of my knives. As I drove her to the hospital, she tried to say my knives were way too sharp. I told her that was on her.

This is the second thread I've seen today with contentious talk about sharpening knives, and I have to ask both sides: do none of you live near a knife sharpening place? I pay EUR 5 per knife two to three times a year, and my knives are always sharp.

Dull knives are dangerous and make prep real chore.

Huh. I expected to wander in here and see people confused about why this is on unpopularopinion. I'm apparently a repulsive philistine. A meteorite-forged knife sharpened on daylight is a joy to use, but you can also just buy cheap stamped knives, do basic maintenance, and spend your mental capital elsewhere if you want.

I can buy a set of cheap knives every 5-10 years. It will cost the same as buying an expensive knife set.

Oh look honey the Neanderthals are on the internet now

I use knives I have pilfered from various places I have worked at and they are around 10 - 40 years old, some are really good knives though. I have ever only used 2 pull through sharpeners and the current one is maybe 15 years old. I have also only washed my knives in a dishwasher as long as I have had access to one, so like 20 years, and there has been no noticeable difference.

I also have a cast iron pan that's at least 40 years old, I commonly wash it in the dishwasher and it's indestructible. If it gets some rust on it I just scrape it off with steel wool and add a little oil. It works as well as it did 40 years ago. People are way too anal about kitchen tools.

I'm pretty sure the idea that a dishwasher can ruin a knife or a cast iron pan is a myth that too many people have bought into.

What about serrated knives? Asking for a friend..

I wash mine by hand and sharpen them afterwards, when I had the feeling they get dull. Sometimes my GF puts them into the dishwasher for some reason. I don’t care, really. Still sharpen them before putting them back in the block.

But you do you buddy. Show them kitchen tools who’s boss!

I initially assumed this was unpopular because "just wipe the knives off..." and "why sharpen them at all?". Boy am I surprised.