In this article Culinate passes on the well-known rule of knives: no dishwashers.
My first set of knives had wood handles, so I had a second reason not to put them in the dishwasher. I never used them.
For a long time I made do with a rag-tag assortment of mismatched knives.
Then I found a set of knives that were “dishwasher safe yet best washed by hand,” made by a reputable company, and a reasonable price. I bought them, but then someone told me I really, really shouldn’t put them in the dishwasher.
So I used them, and because I didn’t put them in the dishwasher, and because I am who I am (less than enthusiastic about hand-washing), they sat in their dirty state for longer than they should have. Soon they had rust spots, and I stopped using them.
Then I read that you can use a potato to clean rust spots. I set aside an afternoon and cleaned the whole set.
It worked! Now I use them again–and I put them in the dishwasher.
My rule about cleaning knives? Clean them by whatever method makes it more likely that you will use them frequently.