In article
>,
Sheldon > wrote:

> notbob wrote:
> > Joe Cilinceon wrote:
> > > notbob wrote:
> > >> ...but don't leave a Global in the dishwater too long. ?They rust.
> >
> > >> nb
> >
> > > I wouldn't put the cheapest of knives in the dishwasher, way to harsh for
> > > a
> > > knife of any kind. It only takes about 30 seconds to wash a knife.
> >
> > Two mistakes. ?I didn't make dish water two separate words. ?You assumed I
> > meant dishwasher. ?
> >
> > If a knife can't tolerate soaking is hot soapy dish water without being
> > damaged, it's a crap knife.
> >
> > nb
>
> No knife should ever be soked... in fact in professional kitchens
> leaving a knife soaking in dish water is grounds for instant
> dismissal... that's a huge safety violation.

But it doesn't hurt the knife, and that is what was being discussed.

Isaac