Let’s be honest—most of us think we’re using our kitchen knives properly. But chances are, you’re making at least one or two of these sneaky little mistakes that are dulling your blades (and your cooking mojo).
The good news? They’re easy to fix. Whether you’re brand new to quality knives or finally treating yourself to a good one, this is your friendly nudge to show those blades a little TLC.
❌ Mistake #1: Using One Knife for Everything
If you’ve been trying to slice crusty sourdough, carve a roast, and mince herbs all with the same knife—yeah, we’ve all done it.
Why it’s a problem:
Not every blade is made for every task. Using the wrong one can make things harder (and riskier).
Fix it:
Have at least a few go-to knives for different jobs. For everyday prep, the ONYX II 8" Chef Knife is a solid MVP. And when you need extra finesse, reach for something like a Kaiju 7” Bunka for detailed slicing.
❌ Mistake #2: Ignoring Your Blade’s Sharpness
If your knife squishes more than it slices, it’s time for a little maintenance.
Why it’s a problem:
A dull knife is frustrating, slow, and way more dangerous than a sharp one (seriously).
Fix it:
Start honing your knife regularly—think of it as brushing your knife’s “teeth.” Grab a tool like the Nomad Series 10" Honing Steel and give your blade a few passes every couple of uses. And when that doesn’t cut it (pun intended), give it a proper sharpening.
❌ Mistake #3: Tossing Knives in the Drawer (Ouch)
That “junk drawer” of doom? Your knife deserves better.
Why it’s a problem:
Clanging around with forks and potato peelers can seriously damage the edge—and your fingers.
Fix it:
Use a knife block, magnetic strip, or at least a leather sheath. If you’ve invested in a quality knife, like anything from our Kaiju or Dynasty Series, you’ll want to protect it so it lasts for years (not months).
❌ Mistake #4: Dishwasher? Don’t Even Think About It
We get it—dishwashers are convenient. But they’re terrible for knives.
Why it’s a problem:
High heat, water pressure, and harsh soap break down the blade and handle over time. Plus, that rinse cycle does zero favors for your edge.
Fix it:
Hand wash, always. A quick rinse, gentle soap, dry it off immediately. It adds maybe 30 seconds to your clean-up, but adds years to your knife’s life.
❌ Mistake #5: Chopping on Hard Surfaces
If your cutting board doubles as a serving platter or looks like a countertop—it's probably damaging your blade.
Why it’s a problem:
Glass, granite, marble... all too hard for your knife’s edge.
Fix it:
Stick to wood or food-safe plastic. A wooden board not only helps your knife stay sharper longer, but also looks way better in your kitchen (just sayin’).
A Few Favorites That Deserve the Extra Care:
🔪 ONYX II 8” Chef Knife
Made from 67 layers of stunning Damascus steel. It’s sharp, balanced, and designed to handle pretty much everything you throw at it—meats, veg, herbs, you name it.
🔪 Nomad Series 10" Honing Steel
Your secret weapon to keeping that edge razor-sharp between sharpening sessions. Also, it looks gorgeous next to your knives.
🔪 Kaiju 7” Bunka
Compact, razor-sharp, and ready for anything that requires a little finesse. Plus, that K-tip design? Chef’s kiss.
You Don’t Need to Be a Pro to Care for Your Knives
Even if you’re just slicing up a midweek stir-fry or meal-prepping on Sundays, having sharp, well-cared-for knives makes a huge difference. Your food prep becomes faster, safer, and—dare we say it—way more fun.
So show your knives a little love. Store them right, keep them sharp, and wash them with care. You’ll thank yourself next time you slice through a tomato like it’s butter.
