How to Prevent Chips in Kitchen Knife Blades

Small chips can develop when a thin knife edge strikes bone, glass, stone or other hard objects. Preventing sideways force and impact matters as much as sharpening.

Protect delicate edges

• Choose wooden or suitable plastic cutting boards instead of glass.
• Avoid twisting the blade when it catches in hard food.
• Use a cleaver or tool rated for bones, frozen food or other heavy tasks.
• Store knives in protective sheaths, blocks or secure racks.
• Inspect the edge periodically and seek professional repair for significant chips.

Important consideration

Do not keep using a blade with a large crack or dangerous loose fragment.

FAQ: Can tiny chips be sharpened out?

Some can, depending on edge geometry and damage, but removing a deep chip may require substantial metal removal.