5 Ways You Could Be Damaging Your Chef’s Knives Without Knowing It

You may have a fully-stocked kitchen knife block sitting on your counter, but do you know if the blades really cut it? 

No matter if you are a novice home cook or a professional chef, knives are arguably the most important tools in the kitchen. You can do without most of the other pieces of cooking equipment, but it will be impossible to go even a day without a knife. With the right knives in hand, you can do almost everything, from chopping herbs to peeling fruits and carving meat.

A good-quality chef’s knife is a pretty big investment. But although it is built to be a sturdy workhorse, a lack of proper care can wear it out much faster. And – if we are being honest here – chances are, you are unwittingly making some common mistakes that could be chipping away at its lifespan. Here are some of them:

1. Continuing to use a dull knife

   If you think a dull knife is safer in case you nick a finger, you couldn’t be more wrong. A dull blade is actually much more dangerous than a sharp one because it requires you to exert more pressure while cutting. Moreover, it doesn’t create clean, precise cuts. And if you continue to use a dull blade, you will only dull it further. For best results, get your chef’s knife or any kitchen knife sharpened at least once or twice a year.

2. Washing them improperly

   The dishwasher may make your post-meal clean-up easier but it is a no-go when it comes to cleaning your kitchen knives. Not only is dishwasher detergent pretty abrasive but the strong jets of hot water and the high-heat drying cycle can also damage the knife. Moreover, the other blade can also get scratched by the other utensils.

3. Storing them improperly

   While it is common practice to store knives in drawers, it can often result in damaged blades. This is because when you pull the drawer open, rummage around, and then close it, the knives get jostled around, along with the other pieces of cutlery. Magnetized boards and knife blocks are the best alternatives.

4. Cutting on the wrong surface

   Chef’s knives have a strong build but even they can get damaged if rubbed against hard surfaces like granite, concrete, and marble. These surfaces, which are harder than the knife’s blade, can dull the blade and cause the sharp tip to curl. Always use wood or plastic cutting boards as they are gentle on the knife and can help keep it sharp and sleek for much longer.

5. Using your knives for the wrong tasks

   We get it. It can be tempting to quickly reach out to your kitchen knives when you need to open a delivery box or tighten a screw. But using them for anything other than their intended purpose can leave them unusable in the kitchen.

If you want to buy professional chef knives of the highest quality, check out Chef’s Dream Knives. We offer a range of handcrafted knives, including big professional chef knives that are designed to offer unmatched smoothness and precision.