We have compiled a list of simple actions to take or avoid that will help your knives stay sharp longer and extend their lifespan. This will ultimately save you money on buying new knives and sharpening services.

Your knife blades should never touch each other

Avoid storing them at the bottom of a drawer where they could collide. It is best to get a wooden block designed for this purpose. Insert the knives with the cutting edge facing up to limit contact and wear.

Use the back of your knife

After cutting vegetables, meats, or other items, do not press them down with the cutting edge against the cutting board. Instead, use the back of your knife. Limiting the knife’s contact with hard surfaces preserves the sharpness for longer.

Avoid hard surfaces with your knife

Never use your knife on a hard surface like an “Arborite” countertop, a metallic surface like stainless steel, or a stone surface like marble. This will wear down the blade and dull the knife much more quickly. Another thing to avoid is to cut on a plate, either when preparing food or when portioning servings.

Use a cutting board

There are synthetic options like common white cutting boards or wooden ones designed specifically for this purpose. Glass cutting boards are purely for aesthetics and should be avoided as they can quickly dull your knives as well.

Avoid using the dishwasher for your knives

Never put your kitchen knives, especially if they are of good quality, in the dishwasher. The combination of impact and abrasive dishwasher detergent will quickly wear down the blade. After use, clean them by hand with a cloth and dry them immediately.

Avoid cutting frozen products

Never try to cut something frozen with a knife, as this damages the knife’s cutting edge and can be very dangerous if it slips.

Be cautious with bones

When cutting meat, it is essential to be careful with bones as they can easily damage the knife blades. Do not try to cut them by striking them with your kitchen or chef’s knife. Instead, use a cleaver with a thick and sturdy blade designed for this purpose.

Avoid hitting or striking a knife

Never strike the back of a knife blade with another knife handle or a hammer. They are not designed to withstand impacts, which could damage or break them, even causing severe injury.

Cutting should not require great effort

It is unnecessary and detrimental to the cutting edge to apply excessive force when cutting food. This may risk damaging the edge or the work surface. If you find yourself doing this to cut, it is likely that your knives need sharpening. Try cutting with long and slow movements, like you would with a saw.

Seek professional assistance

Finally, you should always have your knives sharpened by a specialist. They know the proper techniques for different situations. Otherwise, there could be more harm than good, and your knives could be damaged by improper sharpening.