A good knife is one of the most useful tools in any kitchen, yet it is also one of the easiest to mistreat. A little care keeps a blade sharp, safe, and pleasant to use, whether it’s a new splurge or a hand-me-down you’ve grown attached to. Several chefs and knife experts recently pointed out the small mistakes that quietly shorten a knife’s life, and most of them come down to routine, not technique.
One of the fastest ways to dull a blade is choosing the wrong cutting surface. Chef and restaurateur Chris Piro warns that hard boards like glass or stone do not give at all, so the edge takes the hit with every chop. Thin, flexible mats and cheap plastic boards that slide around can be just as problematic because they encourage uneven pressure and micro-damage. A sturdy wooden board or a quality, stable plastic board is far kinder to your knife.
Cleaning habits matter just as much as what you cut on. Kim de la Villefromoy of Mercer Culinary recommends washing knives by hand, wiping them immediately, and drying them thoroughly instead of letting moisture linger. Chef Evan Hennessey also calls out a common safety issue, leaving knives hidden in a sink where they can chip, bend, or surprise someone’s fingers. The dishwasher is another frequent culprit, and chef Paul Farmer says it dulls blades quickly while creating a hazard for anyone unloading it.
Storage is where many good knives meet a slow decline. Tossing them loose into a drawer knocks edges against other utensils and can even chip the tip. Chef Matt Abdoo suggests using a knife block, a magnetic strip, or at least blade guards if drawer storage is your only option. The goal is simple, keep the edge from rubbing, bumping, or scraping against anything.
Sharpness is not a luxury, it is part of safe cooking. De la Villefromoy notes that a knife that struggles with something like a tomato is already too dull, which often leads to extra force and more slips. Honing with a steel helps realign the edge between sharpenings, while proper sharpening restores it. Abdoo adds that whetstones take practice, so it can be smart to learn on an older knife or use a professional service occasionally.
Finally, many knives get damaged by being treated like a multi-tool. Using the blade to scrape ingredients off a board, pry things open, or tackle frozen and rock-hard foods can bend or chip the edge. Abdoo recommends reaching for a bench scraper for scooping, and using a heavier cleaver-style knife or thawing foods first when the job demands it. Even buying choices play a role, and James Beard-nominated chef Christian Frangiadis says people often pick the wrong knife, noting that carbon steel, including many Japanese blades, can offer a finer cut and control, while stainless steel usually asks for less maintenance.
What knife-care habit are you most guilty of, and which change are you ready to make first? Share your thoughts in the comments.
