According to the designer, there’s more to those badass slashes on the blade of Kansept’s Eaglestrike than meets the eye.

In order to understand exactly why dishwashing is bad for knives, I reached out to Ann MacDonald, Blades Expert & Director of Product at Victorinox North America, for some professional insight.

Even if you spring for a top-of-the-line chef's knife, if it dulls, chips or becomes riddled with dings and dents, it'll be no better than a $20 budget buy. While experts warn against those ...