found out first hand that this is bad. The handles can warp or become distorted. If the handle is made from animal horn it tends to flake and separate.
Then there is the steel it's self. It will rust and rust fast. Also I am told that the heater
element used to dry the dishes can take the temper out of the metal. I don't know if this is
true, but why chance it. One more thing use a wood chopping block not a hard plastic
or a hard surface to work on. The hard surface has no give and can and will roll the edge
of your knife making it require service sooner than necessary.
I wash each knife by hand with warm soap and water, rinse, wipe dry, then oil. I oil all
our carbon and Damascus Steel knives after each use. No I don't use 3 in 1 oil or
motor oil. I use olive oil, vegetable oil or what I am cooking with. Apply the oil let it soak
then wipe it off leaving a lite film of oil on the knife. I oil the entire knife, handle and blade.
If you don't use the knife on a regular basis I recommend oiling on a regular schedule.
I oil at least once a week or less as needed. That's all there is to it. Thanks.