The Truth About Kitchen Knives: 4 Myths Explained

Let’s slice through some of the most common knife myths that confuse even professionals.

Myth 1: A honing rod sharpens your knife

False. Sharpening is the process of removing metal to recreate a sharp edge by reducing the angle of the bevel.
A honing steel (or honing rod) doesn’t remove metal — it simply realigns the edge and removes small burrs.
It helps keep a sharp knife sharp, but it can’t restore a dull one.

Myth 2: Stainless steel knives with plastic handles are dishwasher safe

Technically, the materials can survive the dishwasher, but the edge cannot.
Dishwashers are harsh environments — high heat, detergent, and movement can dull or chip the edge.
If you value sharpness, wash your knives by hand.

Myth 3: Sharp knives are more dangerous

Actually, the opposite is true.
A sharp knife cuts predictably and cleanly, requiring less pressure.
A dull knife forces you to push harder, making slips and accidents more likely.
Even if a sharp blade causes a small cut, it’s typically cleaner and heals faster than a jagged one from a dull knife.

Myth 4: The paper test shows knife quality

The paper test only reveals how sharp a knife is right now.
A cheap knife may slice through paper straight out of the box, but lose its edge minutes later.
True knife quality is measured by edge retention — how long it stays sharp through real use, not a single test.

Key Takeaways

• Sharpening removes metal to recreate an edge.
• Honing realigns the edge but doesn’t sharpen.
• Dishwashers ruin fine edges — hand wash only.
• Sharp knives are safer, more efficient, and cleaner to use.
• Edge retention, not paper slicing, defines true knife quality.