You’ve probably heard a lot of advice about kitchen knives over the years. Some of it sounds legit. Some of it… not so much.
Today, we’re busting the most common knife myths that are secretly wrecking your knives, your food, and your cooking vibe.
Myth 1: A Dull Knife Is Safer Than a Sharp Knife
Reality: A dull knife is actually more dangerous.
When your knife isn’t sharp, it’s way more likely to slip off food—and right into your fingers. A sharp knife cuts cleanly and gives you much better control.
Want a truly razor-sharp knife? Start with the Kaiju 8” Chef’s Knife, built with a high-carbon SLD steel core for precision slicing.
Specifications:
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Blade Material: Japanese San Mai Steel – Hitachi SLD core with 420 stainless outer layers
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Blade Length: 8 inches
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Blade Thickness: 2.5mm
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Blade Hardness: 61–63 HRC
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Handle: Full-tang black Pakkawood with steel rivets and mosaic pin
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Myth 2: You Should Sharpen Your Knife Only When It Feels Dull
Reality: Regular honing keeps your knife sharp longer.
Sharpening removes metal and should be done occasionally. Honing, on the other hand, simply realigns the edge—and you should be doing it every few uses.
Stay sharp with the Nomad Series 10" Honing Steel, designed for easy, everyday use.
Specifications:
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Rod Material: 65–67HRC high carbon steel with chrome coating
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Rod Length: 10 inches
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Rod Diameter: 0.5 inch
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Handle: Stabilized burl wood and deep-sea epoxy resin, 4.9 inches
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Myth 3: The More Expensive the Knife, the Better It Is
Reality: Quality matters more than the price tag.
Some knives are expensive just for branding. What you want to look for is craftsmanship, steel quality, balance, and durability.
One knife that absolutely delivers on quality and performance? The ONYX II Damascus 8” Chef Knife, forged with 67 layers of premium Japanese Damascus steel.
Specifications:
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Blade Material: 67 layers Japanese Damascus steel with Hitachi SLD core
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Blade Length: 8 inches
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Blade Width: 1.8 inches
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Blade Thickness: 0.8 inch (2mm)
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Blade Hardness: 62–63 HRC
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Handle: Full-tang fortified black G10
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Myth 4: It’s Fine to Cut on Any Surface
Reality: Cutting boards matter—a lot.
Chopping on hard surfaces like glass, granite, or ceramic will destroy your blade faster than you can say “ouch.” Always stick to wood or soft plastic boards.
Cooking Guild’s upcoming wood cutting boards are designed specifically to protect your blades—stay tuned!
Myth 5: You Only Need One Knife for Everything
Reality: Different knives serve different purposes.
While you can get a lot done with a chef’s knife, using specialized knives makes cooking faster, easier, and more enjoyable.
For a do-it-all knife with extra precision, try the Dynasty Series Santoku. It’s lightweight, ultra-sharp, and perfect for fine chopping and slicing.
Specifications:
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Blade Material: San Mai AUS-10 core with 430 stainless steel
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Blade Length: 7 inches
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Blade Width: 2 inches
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Blade Thickness: 0.1 inch (0.2 mm)
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Handle: Full-tang carbonized rosewood
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There’s a lot of outdated advice floating around when it comes to knives—but now you know better.
Choosing the right blades, honing regularly, and treating your tools well will completely change your cooking experience—and keep your knives performing at their best.
