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FAQ: Why do my kitchen knives get dull so fast?

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Our guess? You're using the wrong cutting surface.

You should never cut on hard surfaces like glass, ceramic tile, ceramic plates, marble, granite, or acrylic -- all of those will dull (or even chip) your blade very quickly.

Always cut on a surface that can "give" under your blade. (If the edge of your knife can leave a cut line in the material, you've found the right surface.) We use cutting boards of wood or polypropylene.

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