Ordinary table knives are more likely to wash clean if you place them blade up. Same applies to forks and spoons: handles down.
Steak knives should go blade down, so you cannot cut yourself or fall on the blade.
Really good sharp kitchen knives, carving knives etc, should be washed up by hand, as the handles are usually damaged if you wash them in a dish-washer. As should wooden spoons, chopping boards and rolling-pins.
These are the rules followed in professional kitchens.
Labour Brings in excellent Renter's Rights - long overdue.
De-cluttering, still at it, still no end


