MBS26 in the dishwasher? / SE 7Cr17MoV is great!

[cjk]

I purchased some serrated MBS-26 kitchen knives during the Father's day sales. 4.5" and 6" serrated utilities and the Santoku, all with polymer handles. I know the paperwork says to handwash these, but life is what it is. I'm sure that other folks have occasionally put them in the dishwasher. I'm looking to find out what others have experienced with putting Spyderco MBS-26 knives in the dishwasher and how they've fared.

These were purchased due to some pretty extreme satisfaction with the SE 7Cr17MoV Counter Critters (from both me AND my wife, but more importantly hers). I bought two SE counter puppies and two SE counter critters in December of 2023. They're still quite sharp after 18 months of use (and being regularly subjected to the top shelf of the dishwasher). Not only that, they've become the go to knives where a knife of that size is appropriate. We find the Counter Puppies to be a bit small, but still useful, while the Counter Critters are closer to ideal. We would love to have something even larger than the Counter Critter as long as the feet still work.

Otherwise, have a great day everyone!

Christian

[Brock O Lee]

Mine survived the odd dishwasher excursion without ill effects, but as a rule we hand wash them. Corrosion seems to occur where the tang meets the handle, from photos I've seen online. Sharpness will suffer with frequent dishwasher cycles.

[Evil D]

We use Z Cuts exclusively at our house, we don't even own other steak knives anymore. We hand wash them but they get thrown in the sink with other utensils so they live a hard life.

[cjk]

We use Z Cuts exclusively at our house, we don't even own other steak knives anymore. We hand wash them but they get thrown in the sink with other utensils so they live a hard life.

I have waffled back and forth on buying Zcuts. I really should pick some up.

[Evil D]

We use Z Cuts exclusively at our house, we don't even own other steak knives anymore. We hand wash them but they get thrown in the sink with other utensils so they live a hard life.

I have waffled back and forth on buying a Zcuts. I really should pick some up.

When you compare them to pricier kitchen knife sets with mystery steels the cost isn't unreasonable and they'll probably last forever for what we use them for.

[RazorSharp86]

I throw all my kitchen Spydercos in the dishwasher (except for the Carter series) and they do sometimes rust a bit. However, the rist is surface only and wipes down with ease.

[cjk]

We use Z Cuts exclusively at our house, we don't even own other steak knives anymore. We hand wash them but they get thrown in the sink with other utensils so they live a hard life.

I have waffled back and forth on buying a Zcuts. I really should pick some up.

When you compare them to pricier kitchen knife sets with mystery steels the cost isn't unreasonable and they'll probably last forever for what we use them for.

Do you have both PE and SE Z-Cuts or just SE?
The Z-Cut serration pattern reminds me of serrated Vic swiss army knives. That's really appealing.
I find it odd that all the SE ones have blunt tips and all the PE ones have pointy tips.
I didn't realize that the Z-Cuts are made in the USA. With all the handle colors, I had assumed they were made somewhere else. Maybe they should make them in the colors red, white, and blue.

[Evil D]

We use Z Cuts exclusively at our house, we don't even own other steak knives anymore. We hand wash them but they get thrown in the sink with other utensils so they live a hard life.

I have waffled back and forth on buying a Zcuts. I really should pick some up.

When you compare them to pricier kitchen knife sets with mystery steels the cost isn't unreasonable and they'll probably last forever for what we use them for.

Do you have both PE and SE Z-Cuts or just SE?
The Z-Cut serration pattern reminds me of serrated Vic swiss army knives. That's really appealing.
I find it odd that all the SE ones have blunt tips and all the PE ones have pointy tips.
I didn't realize that the Z-Cuts are made in the USA. With all the handle colors, I had assumed they were made somewhere else. Maybe they should make them in the colors red, white, and blue.

Have both, got them from the online 2nds sale. I think we all prefer the serrated versions for most uses, we mostly use the Santoku for food prep so I think cutting steak/chicken is our primary use. I think they discontinued the pointy tip SE versions, ours is pointy.

[Flash]

We used our yellow, blunt-tipped Z-cut in our kitchen for everything pretty much every day. It was brilliant… right up until it snapped across the Spydie hole cutting cheese.

Spyderco, I know it’s a trademark of yours, but could you please leave out the Spydie hole when it is not needed.

That hole turned a good knife into a piece of shrapnel.

[Flash]