Why Your Knife Dulls So Quickly (And How to Fix It)

A sharp knife is a joy to use — it slices cleanly, safely, and effortlessly. But if you’ve ever wondered why your knives seem to go dull faster than expected, you’re not alone. At Knife Sharpening SG, we meet countless customers frustrated by how quickly their blades lose their edge.

In this post, we’ll walk you through the most common reasons why knives dull so quickly — and what you can do to extend their sharpness.

---

1. You're Cutting on the Wrong Surface

One of the fastest ways to ruin a sharp edge is using the wrong cutting board. Glass, ceramic, marble, or even hard plastic boards are all too unforgiving.

Fix:

Always use a wooden or soft plastic cutting board. These materials are much gentler on your blade, helping it stay sharper for longer.

---

2. You're Putting It in the Dishwasher

Dishwashers might be convenient, but they’re brutal on knives. The high heat, strong detergents, and movement inside can chip, dull, or even warp your blade.

Fix:

Hand wash your knife with mild soap and dry it immediately with a towel. It only takes a minute — and it will extend your knife’s life by years.

---

3. You're Storing It Incorrectly

Tossing your knife into a drawer with other utensils? That’s a recipe for a dull (and potentially dangerous) blade. Friction and contact with other metals wear down the edge quickly.

Fix:

Invest in a magnetic strip, knife block, or blade guard to keep your knives protected and separate.

---

4. You're Using It for the Wrong Tasks

A kitchen knife isn’t meant to hack through bones, frozen foods, or packaging. These materials can chip or roll the edge of your blade.

Fix:

Use the right tool for the job — a cleaver for bones, a serrated knife for frozen items, and scissors for packaging.

---

5. You're Not Sharpening Regularly

Even with perfect habits, every knife gets dull with time. Regular honing and professional sharpening are key to maintaining performance.

Fix:

Use a honing rod weekly to realign your edge. And depending on how often you cook, bring your knife in for professional sharpening every 3–6 months.

At Knife Sharpening SG, we offer doorstep pickup and delivery across Singapore — so you can keep your knives razor-sharp without leaving your home.

---

Bonus Tip: Not All Knives Are Equal

Some knives, especially cheap stainless steel ones, dull faster due to their softer metal. High-carbon or Japanese knives tend to stay sharp longer, but they still require care and maintenance.

---

Final Thoughts

Knives don’t just go dull — they’re made dull through daily habits. By making a few simple changes, you can extend the life of your blade and enjoy a safer, smoother cooking experience.

And when it’s time for a touch-up, you know where to find us. Schedule your sharpening today with Knife Sharpening SG and bring your blades back to life.

Still curious? Check out our Ultimate Guide to Knife Sharpening.