I blamed my knives for years. I bought a nicer set, and within a month they were dull again, and I figured that was just the price of cheap steel. Then I watched a chef friend sharpen my knife, use it once on my cutting board, and hand it back with a look I will never forget. He asked where I bought my glass cutting board, and told me to throw it away.

Your board is the real knife killer

Glass and stone cutting boards are harder than your knife steel. Every time the blade touches them, the edge rolls over microscopically. You can sharpen a knife every week and it will still feel dull if you chop on glass. The same goes for ceramic and some hard plastic boards that have worn rough.

What to use instead

• Wood is the classic for a reason. Maple, walnut, and bamboo boards are softer than the blade, so the edge stays sharp and the board heals itself a little as the wood fibers close up.
• Plastic boards are fine for meat because they wash easily in the dishwasher, but get a softer one and replace it once it gets grooved and rough.
• Save the glass board for serving, not chopping. Mine now holds cheese at parties, which is all it was ever good for.

Two more habits that keep edges alive

The board was the biggest fix, but I added two small habits. I wipe the board and keep it clean of grit, because sand and crumbs act like sandpaper on the edge. And I do not toss knives in the sink. A knife banging against other metal in the sink gets chipped, and I was definitely guilty of that one.

How I check if my knife is lying to me

Here is the test I use now: hold a piece of paper and try to slice it with the knife. A sharp knife glides through. A dull one tears it. When mine fails the paper test, I run it over a honing rod for ten seconds before reaching for a sharpener. Since I switched boards, I sharpen my main knife maybe twice a year instead of twice a month. The knives were never the problem. The board was.