What Makes Kitchen Knives Dull, and How Can You Protect the Edge?

By Kevin Cody | Founder & CEO, FLI Products / Mary Joan Isorena, Communications
Published: September 28, 2026

A kitchen knife gets dull through everyday use, but some habits can accelerate edge wear. Hard cutting surfaces, scraping the edge, rough cleaning and unprotected storage can all work against a sharp blade. Understanding what affects the cutting edge—and where Blade Guard™ fits into proper knife storage—can help you build a better knife-care routine.

More Blade Guard Resources: Blade Guard Hub | Shop All Blade Guard

Key Takeaways

• Every kitchen knife eventually loses sharpness through normal use.

• Hard cutting surfaces such as glass, stone and ceramic can dull an edge more quickly than more forgiving cutting surfaces.

• Scraping food across a cutting board with the knife's cutting edge adds unnecessary contact to that edge.

• Dishwashers can expose knives to heat, detergent and contact with other objects; care recommendations vary by manufacturer and knife construction.

• Loose storage can allow the cutting edge to contact other knives, utensils and hard surfaces.

• Honing and sharpening are related but different forms of knife maintenance.

• Blade Guard™ provides a physical barrier around a compatible knife blade during storage or transport; it does not replace sharpening, correct cutting technique or proper knife care.

Why Does a Kitchen Knife Get Dull?

A knife edge may look solid to the naked eye, but the very fine cutting edge changes through repeated use.

Every time you slice, chop or cut, the edge meets food and then the cutting surface beneath it. Over time, normal use affects the edge and eventually the knife requires maintenance.

ZWILLING explains that the fine structure of a knife edge can become misaligned through use, which is why regular honing can help renew the cutting edge. Even a high-quality knife will not remain sharp indefinitely. Zwilling

The important distinction is that normal dulling is unavoidable, but some habits can make the situation worse.

Here are several of the most important ones.

1. Cutting on Surfaces That Are Too Hard

Your cutting board matters more than you might think.

Glass, ceramic, stone and similarly hard surfaces may look attractive or seem easy to clean, but they provide very little give when the knife edge strikes them.

ZWILLING specifically identifies porcelain, glass and sheet metal as unsuitable cutting surfaces because they can quickly blunt a knife. Victorinox similarly recommends avoiding natural and artificial stone and using wood or plastic cutting boards instead.

WÜSTHOF also warns that excessively hard cutting-board materials can work against the narrow edge of a knife. WÜSTHOF

A better habit

Use a cutting surface recommended by your knife manufacturer. Wood and suitable synthetic cutting boards are commonly recommended because they provide a more forgiving working surface.

And remember: a beautiful countertop is not necessarily a cutting board.

2. Scraping Chopped Food with the Cutting Edge

You've finished chopping an onion.

Now you need to move it into the pan.

It can be tempting to turn the knife sideways and drag the sharp edge across the cutting board like a scraper.

That's convenient—but it means the part of the knife you're trying to keep sharp is being deliberately rubbed sideways against another surface.

Victorinox recommends turning the knife over and using its spine rather than the cutting edge when pushing chopped ingredients from a board into a pot or pan. Victorinox Image Engine

A simple change

Instead of:

CUT → SCRAPE WITH EDGE → CUT

Try:

CUT → TURN KNIFE → MOVE FOOD WITH SPINE

Or use a dedicated bench scraper when appropriate.

The cutting edge can then stay focused on the job it was designed to perform: cutting.

3. Using the Wrong Knife for the Job

Not every kitchen knife is intended to do every kitchen task.

A chef's knife, bread knife, boning knife, paring knife and slicer have different blade shapes and intended applications.

Trying to make a knife perform work it wasn't designed for can put unnecessary stress on the blade and edge.

ZWILLING recommends using the appropriate knife for the task and specifically cautions against improper practices that can contribute to knife damage.

The same principle applies to improvised uses.

A kitchen knife shouldn't become a screwdriver, pry bar or can opener simply because it happens to be within reach.

For example, ZWILLING advises against twisting or prying with serrated knives, while also warning against hard cutting surfaces.

Match the tool to the job.

That protects both the knife and the person using it.

4. Putting Knives in the Dishwasher Without Checking Their Care Requirements

Dishwasher advice requires some nuance because not every knife has the same care instructions.

Some knives may technically be dishwasher-safe. Others—particularly certain knives with wooden handles or specialized construction—should not go into a dishwasher at all.

Even when a manufacturer permits dishwasher cleaning, hand washing may still be recommended for preserving the knife.

Why?

Inside a dishwasher, a knife can be exposed to detergent, elevated temperatures and contact with surrounding objects. ZWILLING recommends hand washing its knives and notes that dishwasher chemicals, heat and contact with other objects can contribute to wear and reduced edge retention.

Victorinox similarly recommends hand washing large knives even when a particular synthetic-handled knife is dishwasher-safe, in part to reduce the possibility of the blade contacting other metal objects.

WÜSTHOF recommends hand washing its knives with warm water and mild dish soap and drying them promptly.

What should you do?

Follow the care instructions supplied by the manufacturer of your specific knife.

When hand washing is recommended:

1. Use appropriate water and mild dish soap.

2. Handle the sharp edge carefully.

3. Avoid abrasive cleaning materials.

4. Rinse thoroughly.

5. Dry the knife promptly.

6. Return it to appropriate storage only after it is clean and dry.

5. Leaving a Knife Wet or Dirty

Knife care doesn't stop when cutting is finished.

Food residue and prolonged moisture can affect a blade's condition, depending on its material and construction.

Victorinox recommends cleaning knives promptly after use and drying them rather than leaving them to air-dry. WÜSTHOF likewise recommends washing after use, drying immediately and avoiding leaving knives soaking in the sink.

That gives you another simple routine:

USE → WASH → DRY → STORE

Rather than:

USE → LEAVE IN SINK → DEAL WITH IT LATER

Always follow the manufacturer's cleaning instructions for your particular knife.

6. Storing Knives Where the Edge Can Contact Other Objects

A knife can be used carefully all day and then be treated poorly as soon as cooking is finished.

Consider what happens when an unprotected knife is placed among metal utensils, other knives or hard objects.

As the drawer opens and closes—or the storage container is moved—the exposed blade can contact those surrounding objects.

Victorinox specifically advises against storing knives loose in a drawer because unprotected blades can rub against one another and damage their cutting edges.

ZWILLING likewise recommends storage systems that provide safety and blade protection.

This is the point where individual blade protection becomes relevant.

Protecting the Knife Between Uses: Where Blade Guard™ Fits

Sharpening addresses the condition of the cutting edge.

A cutting board provides an appropriate working surface.

Proper washing helps care for the knife after use.

Blade Guard™ addresses another part of the routine: protecting a compatible blade while the knife is not being used.

Blade Guard uses a fully enclosed hinged polypropylene body with locking tabs and dual rubber stops. When a compatible knife is properly fitted and the guard is closed, the blade is enclosed rather than left exposed to surrounding objects. Current Blade Guard models are made from BPA-free, food-safe polypropylene, are dishwasher safe and are Made in the USA.

That physical barrier can be useful in drawers, knife bags, rolls and other appropriate storage or transport situations where an otherwise exposed blade could contact surrounding objects.

It is important to keep that benefit in perspective.

Blade Guard does not sharpen a knife.

It does not correct an already damaged edge.

It does not eliminate normal edge wear from cutting.

And it does not replace proper knife handling.

Its job is much more specific: provide individual physical protection around a compatible blade between uses.

Protect Your Knives Between Uses

After cleaning and thoroughly drying your compatible knife, add individual blade protection before storage or transport.

Shop Blade Guard™

7. Confusing Honing with Sharpening

If your knife already feels dull, protecting it from additional contact isn't the same thing as restoring the edge.

That's where knife maintenance comes in.

Although people sometimes use the terms interchangeably, honing and sharpening are not necessarily the same process.

ZWILLING explains that normal use can cause the fine structure of an edge to become misaligned. Honing is used to realign that edge, while sharpening addresses an edge that needs material removed to restore cutting performance.

The appropriate method and frequency depend on the knife.

Some knives also require specialized maintenance. For example, ZWILLING advises that serrated knives should not be treated like ordinary straight-edge knives with a honing steel.

When in doubt, follow the knife manufacturer's sharpening recommendations or use a qualified professional sharpening service.

Does a More Expensive Knife Stay Sharp Forever?

No.

Higher-quality materials, blade construction and edge geometry can affect performance and edge retention, but no kitchen knife remains sharp indefinitely simply because it was expensive.

Normal cutting still affects the edge.

ZWILLING states plainly that even high-quality knives eventually require maintenance through honing and sharpening.

That is why knife care should be thought of as a system rather than a single product or technique:

Use the right knife → cut on an appropriate surface → clean it correctly → dry it → protect it during storage → maintain the edge when necessary.

How Can You Tell When a Knife Is Getting Dull?

You often notice dullness through performance before you notice anything visually wrong with the blade.

A knife that once sliced cleanly may begin requiring more effort. Instead of moving smoothly through suitable foods, it may drag, crush or require repeated passes.

Don't wait for a knife to become extremely dull before thinking about maintenance.

Follow your knife manufacturer's recommendations for honing and sharpening, and have damaged blades evaluated by an appropriate professional rather than trying to correct serious chips or other damage with routine honing.

A Better Everyday Knife-Care Routine

Protecting a knife edge doesn't require turning your kitchen into a sharpening workshop.

It mostly requires consistency.

Before cutting: Choose the correct knife and an appropriate cutting board.

While cutting: Let the knife perform the task it was designed for. Avoid unnecessary contact with hard surfaces and don't use the cutting edge as a scraper.

After cutting: Clean the knife according to its manufacturer's instructions and dry it thoroughly.

Before storage: Make sure the blade is clean and dry. Store it so the cutting edge is protected from unnecessary contact.

When performance declines: Determine whether the knife needs honing, sharpening or professional attention according to the manufacturer's recommendations.

These habits address different stages of knife care rather than relying on one product to do everything.

Choosing the Right Blade Guard™ for Your Knife

FLI Products currently offers individual Blade Guard sizes for several common kitchen-knife applications:

A four-piece set includes 4-, 6-, 8- and 10-inch guards.

Blade length alone does not guarantee compatibility. Knife blades can differ in width, thickness, heel shape, curvature and overall geometry, so evaluate the complete blade and confirm that the selected Blade Guard closes properly around it. FLI has not established universal maximum width or thickness specifications across every knife geometry.

Explore Blade Guard Sizes & Options

Frequently Asked Questions

Why does my kitchen knife get dull so quickly?

Several factors can contribute. Normal cutting gradually affects an edge, while hard cutting surfaces, scraping the cutting edge across a board, inappropriate use, certain cleaning practices and contact with other objects during storage can accelerate wear or damage.

Do glass cutting boards dull knives?

Glass is among the hard cutting surfaces knife manufacturers advise against. ZWILLING identifies glass, porcelain and sheet metal as unsuitable surfaces that can quickly blunt knives, while Victorinox recommends wood or plastic instead of hard stone surfaces.

Is it bad to scrape food off a cutting board with a knife?

Using the sharp cutting edge to scrape ingredients across a board creates unnecessary edge contact. Victorinox recommends flipping the knife and using the spine to move chopped ingredients instead.

Does putting a knife in the dishwasher make it dull?

Care requirements vary by knife. Some manufacturers permit certain knives in a dishwasher, while still recommending hand washing. Dishwashers can expose knives to heat, detergents and contact with surrounding objects, all of which may affect the knife or edge. Always follow the care instructions for your specific knife.

Should I store knives loose in a drawer?

Leaving blades unprotected can allow them to contact other knives, utensils and hard surfaces. Victorinox specifically recommends against loose drawer storage for this reason. Use an appropriate storage method that protects the cutting edge.

Does Blade Guard™ sharpen a knife?

No. Blade Guard is a blade protector, not a sharpening device. It encloses a compatible blade during storage or transport to create a physical barrier between that blade and surrounding objects.

Can Blade Guard prevent a knife from ever getting dull?

No. Normal use still causes edge wear, and knives eventually require maintenance. Blade Guard addresses storage and transport protection, not normal cutting wear or sharpening.

Should a knife be dry before putting it into a Blade Guard?

Yes. Clean and thoroughly dry the knife according to its manufacturer's instructions before placing it into storage. Major knife manufacturers recommend drying knives promptly after washing.

Protect the Edge After the Cutting Is Done

Keeping a kitchen knife performing well isn't only about sharpening.

The cutting surface you choose, the way you use the knife, how you clean it and what happens to the blade after dinner is over can all matter.

A good routine is straightforward:

Cut appropriately. Clean carefully. Dry thoroughly. Store protected. Maintain the edge when needed.

Blade Guard™ addresses that storage step by enclosing compatible blades between uses, helping create a physical barrier against surrounding utensils and hard objects.

Shop Blade Guard™ Knife Blade Protectors

About Kevin Cody

Kevin Cody | Founder & CEO, FLI Products

Kevin Cody is the Founder and CEO of FLI Products and a product development, merchandising and retail industry veteran with more than 20 years of experience. His background includes merchandising leadership at The Home Depot as well as developing, sourcing, manufacturing, marketing and bringing consumer products to market through major retailers and online marketplaces.

Kevin works directly with manufacturers, inventors, retailers and consumers to develop practical products that solve everyday problems. His experience spans product design and development, retail merchandising, manufacturing, e-commerce, marketplace strategy and consumer product education.

Through the FLI Products Learning Center, Kevin shares practical, experience-based information designed to help consumers better understand products, solve problems and make informed purchasing decisions.

Read Full Bio

About FLI Products

FLI Products develops and markets practical consumer products designed to solve everyday problems at home, outdoors and on the job. Working directly with manufacturers, inventors and retailers, FLI Products focuses on thoughtful product design, practical functionality and useful solutions for consumers. Its products are available through FLIProducts.com and select major retailers and online marketplaces.

 About FLI Products

Sources & Resources

FLI Products — Blade Guard™ Knife Protection Hub
Product information, sizes, construction and Blade Guard resources.
Blade Guard Knife Protection Hub

FLI Products — Blade Guard™ Collection
Current Blade Guard products and buying options.
Shop Blade Guard

Victorinox — Knife Care Tips
Guidance on cutting surfaces, cleaning, drying, storage and avoiding scraping with the cutting edge.
Victorinox Knife Care Tips

ZWILLING — How to Sharpen Your Knives
Explanation of normal edge wear, honing and sharpening.
ZWILLING Knife Sharpening Guide

ZWILLING — How to Clean and Care for Your Knife
Knife-cleaning guidance and information about dishwasher-related wear.
ZWILLING Knife Care Guide

WÜSTHOF — How to Choose the Correct Cutting Board
Guidance on cutting surfaces and their relationship to knife-edge wear.
WÜSTHOF Cutting Board Guide

WÜSTHOF — How to Clean Your Knives
Guidance on hand washing, drying and appropriate knife storage.
WÜSTHOF Knife Cleaning Guide

More Blade Guard Resources: Blade Guard Hub | Shop All Blade Guard