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

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.