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My boning knife got a weird bend after 2 weeks in the new dishwasher at my shop
Last month I bought a new dishwasher for the shop to save time on cleanup, and I started throwing my boning knife in there with the cleavers. Two weeks later the blade had a slight curve to it and it won't track straight down a loin anymore. I tried fixing it on a steel but it still pulls to the left when I break down a whole tenderloin. My old timer buddy in Fresno says heat and detergent wreck the temper on thin blades. Is there any way to save this knife or do I just retire it to trimming duty?
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