#knife sharpening

Thank you so much, that's really heartwarming to hear <3

Regarding knives: I'm going to go over some basic care & maintenance that will help knives stay sharper, longer... and then some knife recommendations.

Always cut on a cutting board. Wood or plastic. Don't cut food against stone, metal, or glass as they'll fuck up the edge.

Don't use the sharp side of the knife to scrape food off the cutting board. If you wanna use the knife as a scraper, flip it over and use the non-sharpened edge.

Once or twice a year, sit down and sharpen all your knives.

Don't use those shitty little "knife sharpeners", they don't actually give the knife a good or stable edge. Instead, take 30 minutes to learn how to use a whetstone. They're shockingly easy to learn to use, and super effective. You can make a shitty $11 walmart knife razor sharp. Here's another video about it.

Ideally, you should hand wash and towel dry your knives right after you're finished prepping food with them. Best practice is to avoid leaving it in water to soak, and to avoid putting it in the dishwasher. Cleaning it immediately keeps the edge nice, longer, and heads off any rust or corrosion that can happen from leaving acidic juice on the metal.

ALL KNIVES need to be sharpened 2-3x per year if you're a home chef who cooks almost every night. 4-6 months of excellent sharpness, then becoming kinda dull, is normal for a good knife.

Even a $700 knife will eventually get dull and need sharpening, if you're using it frequently. Because knives are tools, they get used, and in being used the metal gets a little damaged. The edge rolls, dents, or gets chipped. So, it needs to be sharpened.

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This guy gives an EXCELLENT overview of knives.

You do not need to spend a ton of money for decent knives.

Victorinox and Mercer are solid workhorse brands that make good-quality knives, which you can get for between $20-$60 per knife. Really great for any home kitchen. Wusthof and Zwilling are a little more expensive, and even nicer quality. More expensive than that, and you're looking at high-carbon steels meant to be used by pros for hours and hours, every day. A home chef doesn't need that.

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There's a lot of specialty knives out there, but I always come back to the 8" chef's knife. Two chef's knives lets me cut raw meat with one, and everything else with the other.

I also have a cleaver and a bread knife for Melons/Bones and Bread respectively, and a small set of smooth-blade steak knives.

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Why Do My Knives Go Dull So Fast? (And What You Can Do About It)

If there’s one question that rivals “I just can’t get it sharp,” it’s this: “Why do my knives go dull so quickly?”

You sharpen, you slice, and before long that edge seems to vanish. Suddenly, you’re sawing through tomatoes or tearing up herbs instead of slicing cleanly. It can feel like your knives are betraying you—but the truth is, it’s rarely the knife’s fault. More often, it’s what happens after sharpening that shortens the edge’s lifespan.

As a professional sharpener serving Madison, Sun Prairie, Waunakee, and surrounding areas, I see the same culprits again and again. If you’re wondering why your knives don’t stay sharp, let’s break down the most common reasons—and more importantly, what you can do about it.

Let’s go through the biggest culprits—and the fixes—so you can keep your knives sharper, longer.

1. The Cutting Board Problem

Your cutting board is either your knife’s best friend or its worst enemy.

Glass cutting boards: These should come with warning labels. Every slice is like running your knife into a brick wall. They’ll kill an edge in one session.

Ceramic or granite boards: Same deal—hard as stone, because they literally are stone.

Bamboo: Looks great, but bamboo is dense and silica-rich. That natural grit acts like sandpaper on edges.

Plastic: A solid middle-ground. They’re cheap, easy to clean, but they do scar deeply. Once those grooves show up, bacteria can hide in there.

Wood (end grain or edge grain): This is the sweet spot. Wood has just enough give to keep your edge alive while staying sturdy enough for prep work. End grain boards, in particular, “self-heal” as the fibers close back up.

Fix it: Ditch the glass, stone, or bamboo boards. If you’re serious about sharp knives, invest in a good hardwood board. A solid maple or walnut board might feel like a splurge, but it will save you money on sharpening down the road.

2. The Dishwasher Mistake

Putting knives in the dishwasher is one of the fastest ways to ruin them. Why? Three reasons:

Heat: The high temps are brutal on handle materials and can even mess with cheaper steels.

Detergents: They’re formulated to scrub hard, and they’ll chew away at your blade’s fine edge.

Banging around: A knife tossed in with forks, spoons, and plates is going to hit things. Every bump dulls the edge.

Even a single cycle can undo hours of sharpening work.

Fix it: Hand wash your knives. Warm water, a drop of dish soap, a quick wipe with a sponge, then towel dry. Takes less than a minute and keeps your edge intact.

3. You’re Not Honing Enough

Here’s the truth: knives don’t usually go dull overnight—they just lose alignment. A honing rod doesn’t sharpen (no metal is removed); it simply straightens the microscopic edge that gets bent over during cutting.

If you skip honing, that rolled edge gets worse with every use until your knife feels completely dull.

The good news? You can’t really mess up honing. Forget all the diagrams and angles. Just hold the rod steady, swipe each side of the knife lightly from heel to tip a few times, and you’re done. Think of it like brushing your teeth—perfect technique matters less than simply doing it regularly.

Fix it: Keep your honing rod near where you prep food so you actually use it. Swipe the knife a few times once or twice a week if you cook often. It takes seconds and can easily double the lifespan of your sharpening.

4. Using Knives for the Wrong Jobs

This one’s easy: knives are for food. Not bones, not frozen hamburger bricks, not jars, not cans. Every time you misuse your kitchen knife, you’re taking months off its life.

Even little things matter. Scraping food off the cutting board with the knife’s edge is basically sanding it dull.

Fix it: Use the spine to scrape. Get a cleaver or heavy-duty knife for bones and frozen food. And if you’ve been known to pry open paint cans with your chef’s knife, please—don’t.

5. Bad Storage Habits

If your knives are rattling around in a drawer, you’re basically storing them in a rock tumbler. Every bump with a spoon, scissor, or drawer wall takes tiny chips out of the edge.

Fix it: Invest in safe storage. A wooden block, a magnetic strip, or even simple plastic blade guards will do. The goal is no contact between sharp edges and hard surfaces when the knife isn’t in use.

6. Sometimes It’s Just the Steel

Not all knife steels are the same.

Budget stainless (like 420HC or 4116): Easy to sharpen but dull quickly.

Mid-grade steels (VG-10, 14C28N): A solid balance between sharpness and retention.

Premium steels (M390, S35VN, CPM-M4): Hold an edge for ages but require diamond or ceramic abrasives to sharpen properly.

If your $20 grocery store knife dulls in a week, that’s not you—it’s the steel.

Fix it: Match your expectations to your knife. Softer steels need frequent touch-ups but sharpen easily. High-end steels hold an edge longer but take more work to bring back.

7. Over-Sharpening and Over-Polishing

This one surprises people. You can actually shorten the life of your knife by sharpening too often or polishing too far.

Sharpening removes steel. Do it unnecessarily and your knife loses material fast, eventually becoming thicker and harder to cut with. Polishing can also “round off” the apex if overdone, especially with sloppy stropping.

Fix it: Don’t sharpen just because the knife “feels” dull. Hone first. If honing doesn’t bring back bite, then sharpen. And when you do sharpen, aim for a practical finish. A toothy 800–1000 grit edge is usually better for food prep than a mirror polish.

8. Cutting Habits That Kill Edges

Some everyday habits you don’t even think about are hard on knives.

Twisting the blade when cutting dense food.

Chopping straight onto metal pans or plates.

Cutting directly on countertops.

Every one of these can chip, roll, or flatten your edge in seconds.

Fix it: Always cut on a proper board. Keep your cuts straight. And if you’re tempted to slice something directly on a plate for convenience—resist. Your knife will thank you.

9. Knives Don’t Stay Sharp Forever

Even with perfect care, knives will eventually need attention. But instead of memorizing a schedule, here’s how to think about it in the real world:

Everyday home cooking: Give your knife a quick hone once a week. When that no longer perks it up, it’s time for a professional sharpening.

Busy home kitchens (big families, lots of scratch cooking): If you’re chopping vegetables daily, breaking down roasts, or cooking every meal at home, hone often—every other day or so. When your knife still crushes tomatoes after honing, that’s your sign to call in a sharpener.

Restaurants and professional kitchens: Line cooks live on their knives. Daily honing is a must, and even then, the volume of prep work means professional sharpening will be needed regularly to keep pace with the workload.

Fix it: Think of sharpening like car maintenance. Tires wear down. Oil needs changing. Knives need service, too.

10. Sometimes It’s Time for a Professional

You can hone faithfully, use the right cutting board, hand-wash, and store carefully—and still end up with a knife that won’t cut the way you want. Chips, bends, or just years of use add up.

That’s where I come in. At Sharp On Sight, I reset edges, re-profile bevels, and bring knives back to life. Whether it’s a $30 workhorse or a $300 heirloom, I don’t send a knife back until it slices like it should.

Knife Sharpening Madison WI – Keeping Your Knives Going Strong

If you’re in the Madison, Sun Prairie, or Waunakee area and you’re tired of fighting dull knives, here’s how I can help:

Live sharpening – Every Saturday at the Sun Prairie Farmers Market (7 a.m.–Noon).

Drop-off sharpening – Anytime at 215 E Main Street, Sun Prairie (drop box just inside the front door, code 299181).

On-site sharpening – Available in the Madison area (extra fee for fewer than 10 items).

I sharpen everything from everyday kitchen knives to high-end Japanese blades, plus scissors, shears, yard tools, and more.

So if you’ve caught yourself wondering, “Why do my knives go dull so fast?”, know that it’s not just you. Knives are tools—they wear down. But with the right habits (and a little professional help when needed), you can keep them sharp, safe, and ready for whatever you’re cooking next

Yes. I am fucking around in the back room with your sword 🗡️⚔️ It's my right as a sharpener.