Why Do Knives Go Blunt? And How to Keep Them Sharp.
A good knife should glide through ingredients effortlessly, but over time, even the best blades start to lose their edge. Understanding why knives go blunt and how to maintain them properly will keep your blade performing at its best for longer.
Why Do Knives Go Blunt?
Every time you use a knife, the edge is subjected to friction, gradually dulling the blade. This is an inevitable part of cutting, but some habits make it worse. Cutting on hard surfaces like glass, ceramic, stone countertops, or even steel trays will ruin a knife’s edge quickly. A good wooden or end-grain cutting board absorbs impact and helps preserve the sharpness.
Poor cutting techniques can also lead to dullness. Dragging the blade sideways across a cutting board, using a knife to scoop food, or applying too much force on tough ingredients can cause microscopic damage to the edge. Additionally, impact damage from dropping a knife or using it on bones, frozen foods, or hard-skinned vegetables without the right technique can cause chips or roll the edge.
Storage is another key factor. Keeping knives loose in a drawer where they knock against other utensils will dull the edge over time. Proper storage prevents unnecessary wear. Moisture and acids also play a role in dulling a knife. Leaving knives wet, dirty, or in a sink full of water is never good, as prolonged exposure to moisture can lead to rust on carbon steel knives. Stainless steel knives are more resistant but can still develop staining or minor pitting if left exposed to water and acidic foods for too long. Acidic foods like citrus and tomatoes can also accelerate wear if not cleaned off properly.
Ways To Stop Knives Going Blunt Quickly
Using a wooden or end-grain cutting board reduces the impact on the edge and slows down dulling. Glass, ceramic, or plastic boards should be avoided. Cutting with proper technique also makes a big difference. Avoiding excessive force and ensuring that a slicing knife isn’t used for chopping through bones or frozen foods will help maintain the blade’s edge.
Proper storage is key. Knives should be stored in a knife block, on a magnetic strip, or with leather sheaths/blade guards to prevent contact with other utensils. Cleaning knives immediately after use, hand washing with mild soap, and drying them right away will prevent rust or corrosion. Dishwashers are just a big NO!. They should be avoided as the heat, moisture, and movement can severely damage both the blade and the handle.
Best Practices for Keeping Knives Sharp
Regular honing helps maintain sharpness between sharpening sessions. A honing rod doesn’t sharpen but realigns the edge, which keeps the blade cutting smoothly. When sharpening is needed, it’s best to use a whetstone or seek professional sharpening services. Pull-through sharpeners can be harsh on blades and should be used with caution (Personally, it's a no from us).
Applying a thin layer of oil to your knife, especially for carbon steel blades, helps protect against moisture and oxidation. Food-safe mineral oil creates a barrier that prevents rust and keeps the steel in optimal condition. For those who use their knives daily, a light oiling every couple of weeks is a good habit. If storing a knife for an extended period, oiling it before putting it away is essential.
Knowing when to get professional sharpening is also important. If a knife struggles to cut even after honing, it’s time for a proper sharpening. Following these simple practices will ensure that your knife stays sharper for longer, making your time in the kitchen smoother and more enjoyable.
The Bottom Line
A well-maintained knife isn’t just about performance—it’s about making your cooking experience effortless and enjoyable. By following these tips, you’ll extend the life of your blade and ensure it’s always ready when you need it. Whether you're a professional chef or someone who loves the kitchen at home, a sharp knife is an essential tool that makes all the difference.
