[ackfoobar]

I don't think anyone who cares about the cutting experience would put a knife into a dishwasher.

[Maxion]

I regularly put mine in the dishwasher. I cook a lot. I have kids. I also own sharpening stones.

For me, this works better than increasing the amount of hand dishes I have to do.

[inimino]

What are you doing with your knives that washing them is a chore? Prep the food, run water on it, and back on the magnet bar it goes.

[saxonww]

I'm not disputing that, and it's kind of my point. Most home cooks (I would bet millions) are not worrying about "the cutting experience" when they are making dinner. They are using a knife to cut up vegetables or slice meat or whatever. Then they are putting that knife in the dishwasher. Not all of them, but most.

I think my other points matter more. I think people who are invested in the experience as you suggest care about more than just the edge and finish, they care about the weight and balance and feel as well. I think this knife is probably worse on those qualities.

I don't mean to say this knife sucks or that this guy is dumb. It's a cool knife, and he's clearly not dumb. I just think this is more a passion project curiosity kind of thing than a useful product addressing a large market need. Maybe a future mass market version (cheaper steel, stamped, more contoured handle) would change my mind.

[ackfoobar]

> Most home cooks (I would bet millions) are not worrying about "the cutting experience"

Indeed, and they won't buy the knife at this price anyway. My point is that not being dishwasher-safe does not matter for ~everyone. If they care, they won't do it; if they don't, they won't buy it.