Does Cutting Paper With a Knife Dull It? The

by | May 17, 2021 | cutlery and knife | 0 comments

(Or the different ways you blunt your knife)

There is one very important fact that all home cooks should know:
A blunt blade is an accident waiting to happen.

But what causes rapid wear on knives?

It is important to understand that no single object can blunt your knife right away.

Even cutting paper in between will not do it. In fact, this is used as a test to show how well sharpened and polished the edge is.

But if you slice more coupon bonds for an entire day, you can expect to see some damage to the magazine. After all, the knife is not the best tool for cutting paper.

And that’s the first real thing that will cause this very important kitchen utensil to break down – by using it to cut anything but food.

Does Cutting Paper With a Knife Dull It

1. Improper use

Admit it, you use your kitchen knives to tear up cardboard boxes, cut ropes in plastic, and even tighten random screws.

Admittedly, these are the fastest tools to get to when you need something sharp and pointed, because the rest of your tools are stored in a box in a closet in the basement or out in the shed.

But try to limit this tendency because you will destroy it.

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Here are the other possible reasons for rapid blunting of your leaf.

2. Using the wrong knife for a particular job

Serrated should be used for bread and tomatoes and not for meat.

Thin and flexible knives are for filleting and should not be used to chop root vegetables.

The chef’s variant is versatile, but should not be used to separate bones on poultry.

There is a reason why knives come in different shapes and sizes – each must be used for a specific task.

Follow this basic rule of thumb and these tools will retain their edges for a long time.

3. Washing knives in a dishwasher

Everything in this machine when hot water squirts out.

Even premium steel can be tiled when it strikes other materials – and pay attention to Japanese steel tiles easily.

Also, most dishwashing liquid tends to be very abrasive so it can remove the dried food particles from your dishes.

Unfortunately, these microscopic coarse bits from the soap can ruin your blade.

It does not take a minute to do this with your hand with a soft sponge and a mild liquid soap.

Do it and save yourself hundreds of dollars with professional grinding services.

4. Keeps it moist

High carbon steels should never be soaked in water because it will rust.

It also follows that this should not be left in the sink wet or stored moist in your blocks.

The best way to do this is to wipe it with a towel right after washing.

Again, this does not take much of your time, so go and do it.

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5. Incorrect storage

Just as you should not leave your knives in the dishwasher, do not let the pieces clatter and strike each other when opening or closing the drawers.

That is precisely why knife blocks and magnets were invented. Get one and use it.
Top chefs keep their wrapped in a cotton cloth and then placed in individual openings in a roll bag.

6. Cutting glass or stone

Never chop or slice on a glass or stone surface. Believe it or not, the edge gets dull after your second or third piece because these surfaces are just too hard.

Use the right cutting board, especially those made of real wood or hard plastic.

7. Scraping the blade across the board

Some people slice and slice their vegetables, carry the cutting board near the stove and then scrape the ingredients against the pan with their knives. Be conscientious about your knife and do not do this.

Even when you use the right cutting board, it can scratch the edges of the slope if you do.

It is also not a very safe practice as you can throw the knife along the way and cut yourself by accident.

Again, use the blade for what it is intended for – it is for cutting and slicing, not scraping.

Go ahead and cut paper with a knife

As mentioned, this is a test that some people do to see if they were successful with their sharpening task.

If the blade runs through the paper, you have restored the fine edge to your knife.

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But do not do this every day.

Remember: constant use will dull any knife – even if it is the most expensive on the market.

Just look at pro chefs – they need to sharpen their tools three to four times a year and polish daily because they use these almost 24/7.

But they are also extra careful with these tools because they are practically nothing without them.
Just follow the above advice so you can effectively curb the natural wear and tear on your steel.

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