Fiberglass insulation, cheap cardboard (full of abrasive filler), sheet rock, zip ties. An old knife maker told me, think of your knife as a kitchen knife, it is made for soft material, meat, veggies, etc. also cut on a wood cutting board, ceramic or hard surfaces will also dull it quite quickly.
Avoid using your knife on surfaces made of glass, granite, marble, or ceramic. These materials are much harder than steel and will weaken your knife's edge. Even a quick slice on a ceramic dinner plate, a marble cheese board, or a granite countertop can dull your knife.
Using your knife on a hard, rigid surface like glass or stone (such as a marble cheese board or your granite countertop) will wear down the blade. Stick to cutting boards made from wood, a wood-fiber composite, or plastic.
Stainless steel is a very hard material that isn't very knife-friendly. This means the sharp edge of your knife will become blunter faster than other materials like wood or plastic. Stainless steel cutting boards are very smooth and uniform — sometimes to a fault.
Repeatedly snagging and releasing the knife puts you at risk of accidental injury. Even worse, cutting foam quickly dulls knife blades, so you'll need a knife that has blades that are easily replaced.
Short answer is yes: paper, and much more so cardboard, are high impact items to a knife's edge. This is because paper items are abrasive to a point that they do a good job of making a blade edge dull. This is at least partially due to most paper being made from trees; and tree fibers are tough.
Abrasive materials like fiberglass insulation are notorious for dulling standard blades quickly. Slice blades last up to 11 times longer than their metal counterparts. Like all Slice tools, the industrial knives work for lefties and righties.
Bamboo Cutting Boards
Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.
LPT: Cutting through aluminium foil will sharpen your knives/scissors. : r/LifeProTips.
A: Cutting on your Corian® cutting board will not harm your knives. Cutting meats, fruits and vegetables should always be done with a slicing motion. Heavy-handed chopping will wear any knife down, no matter what kind of cutting board you are using.
In addition to their cutting ability, serrated knives are also known for their durability. Because the teeth on the blade are not as fine as those on a straight-edged knife, they are less likely to dull quickly. This means that serrated knives often go longer between sharpenings than other knives in your kitchen.
It's crucial not to sharpen your knife too frequently or apply excessive pressure, as this can cause the blade to become thin and brittle.
Electric knife sharpeners
You can use an electric sharpener, too. The process is much the same, with the added benefit of speed. These products have both honing and sharpening slots. Dragging a knife through the slots accomplishes the same task.
Never cut on glass, ceramic or countertops. Those surfaces are harder than a knife's edge and will quickly dull the blade. It's what you cut on that dulls knives, not what you're cutting.
Here's the TLDR: Use end-grain walnut, cherry, or maple wood—they're the best for your knives. Outside the wood family, use plastic, and synthetic rubber boards.
A dull blade is actually more dangerous to use than one that is sharp. Here's why: A dull blade needs more pressure to cut, increasing the chance that the knife will slip with great force behind it. A sharp knife "bites" the surface more readily.
It's best to avoid wrapping food in aluminum foil for extended storage, particularly for acidic or salted foods. Prolonged contact with moisture, acids, or salts an cause the foil to degrade, allowing aluminum to leach into the food. This can affect the food's taste and raise potential health concerns over time.
As sharpening implies that a new clean edge has been formed on the blade, technically, no cutting kitchen foil will not sharpen your blades. But before you throw away the foil and blades, it should be said that tin foil can extend the life of a dull blade.
While whetstones offer a traditional, effective method for sharpening blades, there are plenty of alternatives available, such as electric sharpeners, honing rods, sandpaper, files, and ceramic knife sharpeners.
Don't: Cut raw meat or seafood on wood. Wood's main flaw is that it's hard to disinfect and can absorb and retain food odors. Veggies, bread, cheese, and fruit are better candidates.
They Dull Your Knives
It's simply too hard a material for most knives to withstand. As your knife cuts through your carrots, onions, or any other food, the blade will knock against the glass, which will dull the sharp edge you've worked so hard to maintain.
Rubber cutting boards are a favorite among professional chefs for a reason: They're soft on knife blades (which means they won't dull your knives as fast), anti-slip, nonporous, easy to hand wash, and incredibly durable. Chef Ayaka Guido, chef de cuisine at abc Kitchen, can't remember a time when she didn't use one.
You should only cut meat, chop vegetables, slice bread or sausages on a kitchen board. Countertops are usually made of hard material and will quickly make dull your blades. Wooden or plastic cutting boards have minimal impact on the sharpness of the edge.
The magnets themselves don't dull them; they're not nearly strong enough to deform a blade. But it is possible to damage your knives on those racks.
High-quality kitchen knives do not belong in the dishwasher.
Although the damage is often not immediately visible, the dishwasher will dull your knives over time. The detergents in the machine attack the blades. They contain salts that contribute to corrosion and thus to wear and tear on the knife blade.