As I know tempering of hardened metal must be at temperature close to 150 celsius degrees.
So why exist so widespread idea that you must not use (good) knifes to cut hot products or to wash it in hot water?
(they telling that knife will lost it's cut properties... WHY?)
UPD: Absolutely sure that better do not clean good knifes in dishwashers - this knife will be dead from those moment in a ~ month period. Because of salt used in dishwashers. Salt will be cause of corrosion of sharpened part of knife. Corrosion of sharpened part = blunt knife.
As I understood, prohibition of usage knifes in temperatures higher than 45 degrees is because of the same reason:
O2 + salts
temperature is the cause faster corrosion because of salts
any water except distilled have salts
But time period for corrosion is longer than corrosion period of dishwashers wash corrosion.
BUT! I'm almost zero in chemistry and in phisics. That's why I'm asking here :)