If your knife feels more like a butter spreader than a razor-sharp slicing machine, you’re not alone. Even the best blades dull over time—but most people don’t realize how quickly (or why).
A dull knife doesn’t just slow you down. It’s actually more dangerous than a sharp one, making you press harder and lose control. So let’s break down the culprits—and what you can do to stay razor sharp.
Reason #1: You're Using the Wrong Cutting Surface
That pretty glass board or granite countertop? It’s brutal on your blade. Hard surfaces dull knives fast.
Fix it: Use a wooden or high-quality plastic cutting board. They’re much easier on your edge.
Reason #2: You’re Not Honing Often Enough
Honing doesn’t sharpen the blade—it realigns it. Every time you cut, the edge slightly folds or bends. Without honing, your knife will feel dull even if the edge isn’t worn down yet.
Fix it: Hone your knife every few uses using a steel rod.
Nomad Series 10" Honing Steel
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Forged from high-carbon steel and finished with a stabilized burl wood handle, this honing rod keeps your knives aligned and performing at their best.
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Rod Length: 10 inches
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Diameter: 0.5 inch
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Steel Hardness: 65–67 HRC
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Handle: Burl wood and deep sea epoxy
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Best For: Realigning edges between sharpening
Reason #3: You're Not Storing Them Properly
Throwing your knives in a drawer with other utensils? That’s a fast track to dull-town. The blades bang into other tools and quickly lose their edge.
Fix it: Use a magnetic strip, wooden block, or a leather knife roll for proper storage.
Reason #4: You’re Cutting the Wrong Things
Knives aren’t made for bones, frozen food, or twisting through hard pits. That’ll wreck the edge or chip the blade entirely.
Fix it: Use the right knife for the right task—and never force it through something it’s not meant to cut.
Grizzly Series 8" Serbian Cleaver
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Tough tasks? This cleaver’s got it. Forged from 430 stainless steel with a Hitachi SLD edge, it’s made for power without dulling your finer knives.
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Blade Length: 8 inches
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Thickness: 4 mm
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Handle: Full tang rosewood with TCG bolster
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Best For: Butchering, cutting through bone, heavy-duty slicing
Reason #5: You Wait Too Long to Sharpen
A honing steel can only do so much. Eventually, your knife needs a proper sharpening to grind a new edge onto the blade.
Fix it: Invest in a whetstone or get it professionally sharpened every few months—more if you cook often.
Bottom line?
Knife maintenance is simple but essential. Store them right, use them well, hone regularly, and sharpen when needed.
Your prep work will be faster, your cuts cleaner—and your hands safer.
