A kitchen knife is one of those tools we use every day, yet we rarely think about maintaining it properly. However, according to guidelines from Swiss manufacturer Victorinox and German brands ZWILLING and WÜSTHOF, even with normal use, a blade gradually wears down, and a number of everyday habits can accelerate this process significantly. Incorrect choice of cutting surface, careless washing, and chaotic storage in a drawer with other metal utensils are the three main reasons why even a high-quality knife loses its sharpness sooner than expected.
Cutting Boards: The Primary Hidden Enemy of the Cutting Edge
One of the most common causes of premature dulling is the use of overly hard surfaces for cutting food. ZWILLING’s knife care guidelines explicitly state that glass, porcelain, and metal can quickly destroy the thin cutting edge of a blade. These materials barely give under the pressure of the knife, causing the edge to undergo excessive stress with every contact, eventually leading to deformation. Plastic boards intended for food contact are considered the optimal choice for regular chopping. Glass and stone surfaces may be acceptable for serving, but they are not suitable for everyday cutting tasks. An additional strain on the blade is the habit of scraping chopped vegetables off the board with the sharp edge: Victorinox advises turning the knife over and using the spine—the blunt top part of the blade—which eliminates unnecessary friction between the edge and the board.
Washing: Why the Dishwasher Is Not the Best Option
While some manufacturers permit washing certain knife models in the dishwasher, manual cleaning remains the preferred method of maintenance even in these cases. As explained by ZWILLING, during automatic washing, several factors affect the blade simultaneously: mechanical contacts with other items in the basket, aggressive detergents, and temperature fluctuations. The biggest threat to sharpness comes from mechanical impacts, which can damage the edge. WÜSTHOF specialists recommend washing knives by hand immediately after use, using warm water, a small amount of mild dish soap, and a regular sponge. It is important to hold the knife by the handle and carefully clean the sides of the blade without running your fingers along the sharp edge. Knives with wooden handles require special attention—they are strictly prohibited from being put in the dishwasher, as prolonged exposure to moisture and high temperatures damages the wood.
Acidic Foods and Corrosion: A Hidden Threat to Steel
Leftovers of lemon juice, tomatoes, and other acidic or salty products deserve special attention. If they remain on the steel surface for a long time, stains and traces of corrosion may appear on the blade. It is important to understand that corrosion and dulling are different types of damage, but both processes negatively affect the overall condition of the knife and its performance. Therefore, after contact with acidic foods, the knife should be washed immediately, and after cleaning, the blade should be wiped dry with a soft towel right away. A wet knife should not be stored: the blade and handle must dry completely before storage to avoid corrosion and material deformation.
Storage: How to Protect the Blade from Accidental Damage
Another common mistake is tossing kitchen knives into a drawer along with forks, spoons, and other metal utensils. Through constant contact, these items cause micro-trauma to the cutting edge, which accumulates over time and leads to noticeable dulling. Victorinox suggests using specialized storage systems that protect blades from accidental impact: individual slots, knife blocks, or magnetic strips. When using a magnetic strip, the knife should be carefully placed against it and removed without scratching the metal surface with the cutting edge. Adhering to these simple rules, according to the manufacturers, allows you to maintain the factory sharpness of the blade much longer and delay the need for sharpening or replacing the knife.
