The Truth About Dull Knives

Most people wait too long to sharpen their kitchen knives. The truth is, if you’re slicing tomatoes and the skin bunches up—or if you have to press down instead of glide—your blade is too dull.

A dull knife isn’t just frustrating. It’s more dangerous. It slips, skids, and requires more pressure—raising your risk of accidental cuts. A sharp knife, on the other hand, makes prep work faster, safer, and more enjoyable.

How Often Should You Sharpen Kitchen Knives?

Here’s a general guide, based on frequency of use:

• Everyday home cooking (3–5 meals/week): Sharpen every 3–6 months
• Professional kitchen or heavy home use: Every 1–2 months
• Occasional use (once/week or less): Every 6–12 months

You can hone your knives (realign the edge with a steel rod) weekly, but sharpening (grinding a new edge) needs to happen on a more consistent schedule.

At The Knife Guy in Reno, I recommend checking your knives at the start of each season and booking a sharpening if they’re dragging, slipping, or showing signs of wear.

5 Signs Your Knife Needs Sharpening

Not sure if it’s time to sharpen? Look for these signs:

1. Slicing tomatoes tears the skin instead of gliding through
2. You have to “saw” through meat, onions, or carrots
3. Your blade slips off round foods like onions or apples
4. The tip looks bent or the edge has visible nicks
5. The knife just feels dull compared to when it was new

If you’ve noticed any of these issues, it’s time for a tune-up.

What About Honing?

Honing ≠ Sharpening.

Honing helps keep your blade aligned between sharpenings, but it doesn’t remove metal or restore the edge. Think of honing like brushing your teeth—and sharpening like visiting the dentist. Both matter.

You can hone with a steel rod or ceramic honing stick once every few uses, but you still need a professional sharpening several times a year.

Reno Chef Recommendations

Many of my local Reno chef clients follow this routine:

• Hone daily (or every shift)
• Sharpen professionally once a month or before every menu change
• Store blades properly: No tossing in a drawer or using glass boards

As a firefighter-turned-sharpener, I know the value of having reliable tools. Sharp knives are safer, more efficient, and just plain satisfying to use.

Ready for Sharper Knives?

At The Knife Guy, I sharpen kitchen knives, hunting blades, scissors, and even damaged or chipped tools.
With free tip and chip repair included, most jobs are finished in under 2 hours—often while you wait.

Serving Reno, Sparks, Damonte Ranch, and surrounding areas.

Call or text 775‑247‑1281, or book online at theknifeguyreno.com.