Care Instructions -Wash knives with hot, soapy water by hand immediately after use, to prevent food sticking. To Top of Page Carbon steel knives were the first of professional knives, still used by those who appreciate their lasting edge and ease of sharpening, and who don't mind the discoloration that occurs when cutting acidic foods. Yes, they'll rust if left wet . But professionals know to keep them dry. It's one of the reasons they stick a dishcloth in their apron strings around their waist.
Dishwashers are a no-no .
Sabatier will not replace knives that are damaged from dishwasher use. Discoloration , or spotting of carbon steel knives is normal when they come in contact with acidic foods or when left wet. To diminish discoloration, wipe or wash immediately after use. You can use silver polish to remove discoloration that may occur. Rest assured, discoloration does not affect the quality of the knife.