Why Does My Kitchen Knife Go Dull So Quickly?

Kitchen knives can lose their usable edge because of hard cutting surfaces, sideways scraping, impact, storage damage or a sharpening burr that was never fully removed.

Protect the edge

• Use a wood or suitable plastic cutting board rather than glass or stone.
• Avoid twisting the blade through bones, frozen blocks or other hard materials unless the knife is designed for that task.
• Move chopped ingredients using the spine rather than scraping with the sharp edge.
• Store the knife in a sheath, protected block or secure rack.
• Sharpen consistently with an appropriate angle, and remove burrs during finishing.

Keep in mind

Do not use a dull knife with extra force; slipping may increase injury risk.

Frequently asked question

Does expensive steel mean a knife never gets dull?

No. All working edges wear; steel composition and hardness change the tradeoff between retention and toughness.