Right you are. The handles of virtually all top-quality knives these days are dishwasher safe. That’s where the good news ends. Actually, the blades of most good knives are also impervious to water damage, but the manufacturers are concerned about the edge of the blade rattling around in the dishwasher, being whooshed into the other dishes or even just bumping against the rack, any of which can dull the blade. So they universally recommend hand washing and babying your knives.
How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?