How does a knife actually get dull and what can you do about it?

On the one hand, the rate of wear depends on the technical properties of a knife. The harder and finer the cutting edge, the longer the knife stays sharp. The cutting angle and the intended use of the knife also influence how long it stays sharp. On the other hand, sharpness depends on handling.

Below is a list of things to avoid:

1. Cutting on an unsuitable surface such as glass or stone considerably reduces the life of a knife. It is best to use wood (preferably end grain) or plastic.
2. Washing knives in the dishwasher
3. Wiping food from the cutting board with the edge can unnecessarily shorten a knife's life because it "bends" the edge.
4. Do yourself a favor and do not buy cheap knives from hardware stores or supermarkets. Generally, only inferior knives are offered there. Initially, these "knives" can be very cheap and function satisfactorily, but the joy of these products quickly fades, and their maintenance and replacement are much more costly than treating yourself to a good knife once.

Even if you avoid these four mistakes, you unfortunately cannot prevent a knife from becoming dull over time. Just as constant dripping wears away a stone, so too does a knife dull over time even with correct use. How does this happen? The thinnest part of a knife is its edge. This (invisible) area eventually "bends over" and must be straightened regularly by honing. Honing the knife with a honing rod (sapphire, ceramic, diamond-coated, or tungsten carbide) or a water or oil stone works very well for a certain period and can considerably extend a knife's functionality, but eventually, the edge becomes so rounded that the cutting geometry can only be restored with a water or oil grinding stone. For the initial grind, it is best to use a grinding stone with a grit of 240 and then work with finer grits (starting at 1000) to achieve a razor-sharp edge that you will enjoy using again.