🍅¿Why Do Tomatoes Dull Knives? 🥴 21 Habits That Destroy Your Blade! 🔪
- Mauricio Guerrero
- hace 4 días
- 4 Min. de lectura
😲Did you know that onions, tomatoes, and lemons do actually dull your knives with their acids?
Want your knives to cut like new every time? Then stop blaming the tomato—and start avoiding these everyday mistakes that silently ruin your blade!
🤔 But first... have you ever asked yourself:
Why does a tomato dull knives?
Why do onions ruin the edge?
And why do lemons destroy the blade?
No one ever told you? Never heard it from anyone? Really? Are you sure? 😅
If that’s your case… fantastic! One less myth in your life.
Because here’s the truth: that idea is as false as a plastic blade.
🚫 Honestly ?
I can’t tell you how many times I’ve heard people say that acidic foods like tomatoes ruin knives. But relax—it’s not your fault if you believed it. You’ve just been misinformed.
For a long time, sharpening has been seen as a “primitive” task nobody cared about seriously. But times have changed, and I promise: this is worth your attention.
So if someone once told you that myth, and you’ve been repeating it like gospel ever since, you might be wondering:
“How can you say such a crazy thing?”
Here’s my answer—short and sharp:
👉 If it were true… shouldn’t we all be dead by now?
Think about it: if tomato acid was strong enough to corrode stainless steel, what chance would our body have? 🤯
Exactly! Now that we’ve cleared that up…
¿Why Do Tomatoes Dull Knives?
Why Do Tomatoes Really Seem to Dull Knives?
The real problem isn’t the tomato. It’s how we use our knives. There are at least 21 common habits that damage the edge much more than any ingredient ever could.
So grab a pen or take mental notes. 📝
If you already read our article on how to protect your knife’s edge, you might guess what’s coming. And if not—don’t worry. We’ve got you covered. Just be sure to check that article out afterward!
21 Knife-Killing Habits You Need to Break
1. ❌ Not using a cutting board. Blaming the tomato? Nah. Cutting directly on a hard surface without a plastic or wooden board is the real killer. Your edge is gone in seconds.
2. ⚠️ Using a glass cutting board. Looks fancy—destroys blades. Keep it for decoration only!
3. 🚫 Scraping food off the board with the blade edge. Classic mistake. Always use the spine (the non-cutting side) to slide food into the pot.
4. 🍽️ Cutting directly on a plate. It feels convenient, but your knife hates it.
5. 🧱 Cutting on the countertop. Stainless steel, tile, or granite… all terrible for your knife. It’s silently crying.
6. 🍲 Chopping food inside the pot. Awkward and damaging. Hurts your knife and scratches your cookware.
7. 💦 Tossing knives into the sink or dishwasher. That clang with other utensils dulls the edge—and chips the blade.
8. 🧲 Storing knives mixed with other metal tools. That constant rubbing? Death by drawer.
9. 🥥 Using the knife on hard stuff like bones or coconut. Use a thick, sturdy knife just for those tasks. Don’t sacrifice your best one.
10. 🌱 Using your knife in the garden. Digging dirt with your kitchen knife? 😳 Tiny rocks kill edges fast.
11. 🧼 Scraping dried gunk off the floor. It’s not a scraper. Use actual tools for that.
12. 🪓 Chopping like a lumberjack. If you smash food instead of slicing, you’ve got “lumberjack syndrome.” Knives cut best with smooth forward-and-back strokes.
13. ⚙️ Sharpening with a bench grinder. That aggressive sound is not confidence—it’s destruction. Just don’t.
14. 🔧 Using it as a screwdriver. Bent tip? Broken blade? That’s what happens.
15. 🔨 Hammering things with it. Destroys the handle, weakens the blade, and messes up everything.
16. 🥫 Opening cans. You’re not saving time—you’re wrecking the tip and chipping the edge.
17. 🔩 Using it as a chisel. Sounds extreme? It happens more than you think. The blade won’t survive.
18. 🪛 Prying open containers. This kind of sideways force is deadly to the tip.
19. 🔌 Cutting cables or wires. Plastic coating + inner metal = edge disaster.
20. 🍴 Stirring food in pots, jars, or cups. That constant tapping ruins the edge in no time.
21. 🍳 Flipping food while cooking. High heat + hard contact = weakened steel, dull blade… and scratched pans!
So… how many of these have you been guilty of? 😅
Let us know in the comments which one surprised you the most!
💡 And hey—if you thought of someone who really needs this info, share it with them. They’ll thank you. (And so will their knives.)
👩🌾 Mom might love a cute little garden kit—and some sharp knives, too. 👨🔧 Dad? A proper toolset… and razor-sharp blades for those Sunday BBQs.
📌 And don’t forget to read our other articles on knife care:
📲 Got questions? Send us a message on WhatsApp anytime. We’re happy to help, in your language!
And remember: your knife was made to cut food. That’s it. Nothing else. 😉