A well-sharpened kitchen knife is not only a pleasure to cook with, but also ensures safety and precision. Many cooking enthusiasts invest in high-quality knives, often choosing Japanese blades famous for their extraordinary sharpness and craftsmanship. However, even the best knife can quickly lose its properties if it is not used properly. What’s worse, many habits that lead to blade destruction are non-obvious and we are often unaware of them. In this article, we will look at the five most common mistakes that are worth eliminating to enjoy your knives for as long as possible.
Cutting directly on hard surfaces
One of the most common and at the same time most damaging mistakes is cutting directly on kitchen countertops, plates, or glass boards. Even the hardest steel blade is not able to withstand the micro-damage that arises in contact with such surfaces. Each cut causes a gradual chipping of the cutting edge, and over time the blade becomes more and more dull.
Boards made of glass or stone are particularly dangerous. Although they may look aesthetic, they act on the knife like sandpaper. Just a few uses can make even a top-class Japanese blade lose its perfect cutting line.
The ideal solution is wooden or good quality plastic boards. Wood, especially end-grain, which is cut across the fibers, is gentle on the blade and allows it to maintain its sharpness for longer. So it’s worth paying attention not only to the knife, but also to what we use it on.
Let’s also remember to avoid cutting on plates, which often happens when serving dishes directly on the table. This is an easy way to destroy the cutting edge in a few moments.
Improper washing and drying of knives
Another common mistake is improper knife cleaning. Although it may seem that throwing them in the dishwasher saves time, in reality, it’s a quick way to destroy the blade. High temperatures, aggressive detergents, and contact with other cutlery cause the cutting edge to become dull, and the steel can corrode.
Leaving the knife wet on the countertop or in the sink is just as bad. Even stainless steel, from which many Japanese knives are made, can start to rust or get a coating with prolonged contact with water. In the case of high-carbon steel knives, the risk is even greater.
The best solution is to wash the knife immediately after use under running water with a mild detergent. Then, it should be thoroughly dried with a soft cloth. Regular, proper care for the blade’s cleanliness not only extends its life but also affects hygiene in the kitchen.
Let’s not forget that kitchen knives are precise tools — they should be treated with due care, not like ordinary cutlery.
Improper knife storage
Another, often neglected, aspect is the way knives are stored. Many people keep them loosely in a drawer along with other kitchen tools. Each time the drawer is moved, the blade hits other objects, which leads to micro-scratches and damage to the cutting edge.
The ideal place to store knives is a wooden block or a magnetic strip on the wall. A block protects the blade from contact with other objects, and a magnetic strip allows for easy access to the knives and their safe storage without the risk of dulling.
In the case of high-class knives, e.g., Japanese ones, it’s worth investing in special blade covers (saya) or protective cases. They are especially useful when the knife is being transported or stored outside of a permanent place.
Storing knives in the right way is one of the simplest methods to significantly extend their lifespan. It’s worth paying attention to this and developing the habit of putting the knife where it will be safe.
Improper cutting techniques
Mistakes also often result from improper knife work technique. Many beginner cooks use excessive force or make inappropriate movements that not only make cutting difficult but also harm the blade.
One of the most common mistakes is “sawing” products, i.e., moving the knife back and forth with a lot of pressure. Knives, especially Japanese ones, are designed for precise, smooth cuts — a light motion down and forward or backward is enough. Sawing causes the cutting edge to wear out faster and can lead to burrs on it.
Another problem is using a knife for activities it’s not intended for — e.g., for breaking bones or prying off bottle caps. Even the hardest blade is not resistant to this type of stress and can easily get chipped.
A good cutting technique is not only about protecting the blade, but also about greater work comfort and safety. So it’s worth taking the time to learn how to properly use a knife and avoid bad habits.
Neglecting regular sharpening
The last, but no less important, mistake is neglecting regular knife sharpening. Even the best knife loses its sharpness over time — it’s a natural process resulting from daily use. Unfortunately, many people wait to sharpen until the knife becomes noticeably dull, which means that the blade has already undergone more serious wear.
Regularly maintaining sharpness, e.g., by using a whetstone or a special sharpener, allows you to keep the cutting edge in optimal condition. It’s also important to choose the sharpening method for the type of knife — Japanese knives require a different sharpening angle than classic European knives.
It’s also not worth relying on “pull-through” sharpeners from stores, which can do more harm than good. It’s better to invest in professional equipment or give the knife to a specialist.
Let’s remember that sharpening is not only a way to restore the knife to form, but also an element of daily care for a tool that — with proper treatment — will serve us for many years.
