A top-quality knife from Paudin is built to last—but even the best blade will lose its keen edge without consistent care. Sharp knives not only make food prep easier, they improve safety, precision, and preserve the beauty of ingredients. Whether you’re slicing tomatoes, chopping herbs, or filleting fish, a sharp knife transforms the experience. In this guide, we’ll walk you through simple, practical habits you can adopt daily to keep your Paudin knives razor-sharp and performing at their best.
1. Recognise the Early Signs That Your Knife Is Dulling
Before a knife becomes a hazard—or starts crushing rather than slicing—there are subtle clues. Look out for these, so you can act early:
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Soft fruits/vegetables (tomatoes, herbs) get squashed instead of sliced cleanly
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The blade slips off onion or pepper skins instead of piercing
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You need extra pressure to cut through meat or root vegetables
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The knife tears paper in a paper-cut test rather than slicing neatly
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Cuts are rough, edges jagged
If you notice any of these, it’s time to adjust how you use and care for your blade.
2. Avoid Common Mistakes That Dull Blades Quicker
Even small habits can shorten the lifespan of that sharp edge.
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Using hard surfaces like glass, ceramic or marble boards — they wear down the edge fast
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Letting knives clatter around loose in drawers — contact with other utensils causes chips or rolling of the edge
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Putting knives in the dishwasher — heat, detergents, and rattling can damage both blade and handle
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Improper use — e.g. prying lids, cutting bones (unless the knife is designed for it), open cans, etc.
3. Proper Cleaning and Drying Routine
A sharp blade is fragile—careless cleaning can dull it.
Pro tip👇
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Wash by hand with warm water and mild, non-abrasive soap
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Use a soft sponge or cloth—avoid steel wool or abrasive pads
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Rinse thoroughly, ensuring no food particles linger at the heel or spine
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Immediately dry with a clean towel; do not leave to air dry or soak
4. Store and Handle with Care
Where and how you store knives has a big impact on sharpness and safety:
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Use a knife block, magnetic strip, or sheath to protect the blade
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If you use a drawer, use drawer inserts so knives are separated, not knocking together
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Keep knives away from damp areas; moisture can cause corrosion or rust
Also, while using: always slice with the correct cut surface, avoid twisting motions or sideways pressure that could roll the edge.
5. Honing and Sharpening: What, When, How
Even with great care, every blade will need correction and sharpening.
| Usage / Frequency of Cooking | When to Hone (Edge Realignment) | When to Sharpen (Grinding) |
|---|---|---|
| Occasional cooking (a few times per week) | Hone every 1–2 weeks with a honing steel | Sharpen every 4–6 months for full edge restoration |
| Frequent cooking / daily use | Hone after each use or every few uses | Sharpen every 1–2 months, or whenever you notice a clear drop in cutting performance |
- Honing is used to realign the knife’s edge. It does not remove much metal but can significantly delay dullness.
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Sharpening restores or rebuilds the blade angle using a whetstone, a sharpening tool, or professional services.
6. Smart Usage in Daily Cooking
Beyond cleaning and sharpening, how you use your knives every day matters:
- Use the right knife for the job; don’t force a chef’s knife where a paring knife or santoku would be better
- Cut with a smooth, even motion – avoid excessive sawing or hacking
- Maintain a stable cutting surface, and give yourself enough space and grip
About Paudin
At Paudin, we believe that quality craftsmanship is only part of the story—proper care makes all the difference. Our knives are made with high-grade materials and designed for both home cooks and professionals. With the right habits, your Paudin knife isn’t just a tool—it’s an investment in your culinary journey.
