How to stop your knives from losing their edge so quickly

Whether it’s slicing meat, enjoying a fantastic cheese, or peeling potatoes, knives are – and always will be – one of our must-have kitchen tools. As you’ve probably picked up from reading this blog, without them, we just wouldn’t be able to enjoy so many of our favorite foods.

Even though we all know how important knives are for cutting, spreading, or peeling, sometimes we get a bit careless and end up neglecting the sharpness of the knives we use every day. Sound familiar? Without even realizing it, we forget to keep our knives in top shape. Since we don’t want you struggling with dull blades, we sat down with our experts to find out why knives lose their edge, how to prevent it, and – most importantly – how to keep them in perfect condition day in and day out.

Here’s the thing: all knives, no matter the brand or type, will lose their edge over time and with use. It’s totally normal, nothing to worry about. The key is to avoid some pretty common habits and mistakes that actually speed up the process. Here’s what we mean:

• Using your knife on hard surfaces like metal, porcelain, or glass. We’re all guilty of this when in a rush, but try to avoid it.
• Cutting food that’s still frozen – and even worse, food with bones – without using the right kind of knife. Sometimes it’s because we don’t have the right knife, or we just don’t think about it.
• Smacking the blade against the cutting board instead of letting it glide smoothly, which is what you should be doing.
• Tossing your knives loose in a drawer, so they bang into each other or other utensils. This really wears down the edge.

How many of these habits are you guilty of? Whether it’s just one or all of them, each one will make your knives dull way faster than they should. The fix? Super simple! Just build better habits from day one.