Why Your Knife Still Doesn’t Cut — Even After Sharpening
Why Your Knife Still Doesn’t Cut — Even After Sharpening
You spent 30 minutes sharpening your kitchen knife, but the tomato still squishes. The meat still tears. If you've been there, you're not alone — and it doesn’t always mean your technique is bad. Let’s break down why knives often fail to cut even after a full sharpening session — and what you can do to fix it.
1. Sometimes It’s the Knife Itself
Low-grade steel simply won’t hold an edge. No matter how many passes you make on the whetstone, it dulls quickly or never gets truly sharp. If your knife always feels blunt, it might be time to upgrade to a better steel — something like VG10 or 440C. Hephais knives are made from these high-performance steels, built for real kitchen performance.
2. The Blade May Be Worn Out
Even the best knives wear down over time. If the edge has been sharpened away by more than a centimetre, the bevel thickens to the point where it’s hard to restore. In such cases, restoration takes significant effort — and honestly, replacing the blade is often a smarter move.
3. Sharpening Mistakes You Didn’t Know You Were Making
Most people assume they’re sharpening correctly. But here are the silent edge-killers:
- Skipping coarse grits (#320) on dull knives
- Using inconsistent angles across the blade
- Sharpening on unflattened stones
Even if your strokes look smooth, these small mistakes stop your blade from becoming truly sharp. Try using a 15° angle guide card like we do at Hephais — it builds muscle memory and results in more consistent bevels.
4. You're Not Testing the Edge the Right Way
The fingernail test? Not reliable. Instead, slice paper. If it snags, you’ve still got work to do. And if you see shiny reflections under light? That part of the blade is still dull. Once the burr forms, finish with light, gentle passes — or strop it, if available.
5. Sometimes, It’s Just the Steel
Let’s be honest: technique alone won’t fix soft steel. If your knife can’t hold an edge, you’re wasting effort. That’s why many professional chefs switch to premium knives like those from Hephais. Made with VG10 or 440C stainless steel, they offer edge retention, balance, and durability — even after repeated sharpening.
Final Tip: Clean and Store Properly
After sharpening, wash the blade thoroughly. For carbon steel, apply oil before storing. For stainless, just dry it completely. Knife care doesn’t stop at sharpening — it extends to every touchpoint.
🎥 Prefer to watch instead?
▶️ Watch the full video: Why Your Knife Doesn’t Cut Even After Sharpening
Looking for a Knife That Actually Stays Sharp?
Discover the Hephais Damascus Series — a collection designed for cooks who demand more than just a blade. With polished Japanese steel, hand-finished geometry, and stunning olive wood or ebony handles, these knives cut clean — and stay sharp.
