Why do cheap knives go dull so quickly?

Understanding Knife Construction: What Matters Most

When making a knife, three key factors determine its performance: the type of steel, the heat treatment, and the ergonomics of the handle.

Handle designs range from simple—a basic wooden or plastic grip with a blade attached—to complex, featuring multiple materials that can be disassembled or customized for different tasks, aesthetics, and grip preferences.

Steel types also exist on a spectrum. At its core, steel is an alloy of iron and carbon, but additional elements can dramatically alter its properties. For example, silicon increases toughness, while chromium enhances corrosion resistance.

Why Cheap Knives Go Dull So Quickly

Budget knives are almost always made from low-quality steel, typically with a low carbon content. This prevents the blade from hardening properly, leading to poor edge retention. While this makes manufacturing faster and cheaper, it results in knives that dull quickly and require frequent replacement.

Surprisingly, many people don’t sharpen their knives—they simply throw them away and buy new ones. At sharpening events, I’ve seen this mindset repeatedly. While disposable knives are a convenient business model, they contribute to waste and environmental impact—think of the emissions from manufacturing and the plastic packaging they come in.

A Better Investment: Quality Knives That Last

You don’t need to spend a fortune to get a durable, high-performing knife. A great budget-friendly option is the Victorinox chef’s knife. It’s made from high-chromium stainless steel, which sharpens well, holds an edge, and resists rust. The handle is basic but durable—a simple plastic design that won’t warp or break if left in the sink.

It’s not the best knife in the world, but for the price, it’s one of the best long-term investments you can make in your kitchen. Instead of repeatedly replacing dull, cheap knives, investing in a solid, well-made blade will save you money—and frustration—in the long run.