What dulls a knife the fastest?

Hard contact and bad cutting surfaces dull a knife the fastest. Glass, ceramic, granite, and metal boards strip an edge quickly because the blade hits a surface harder than wood or plastic every single cut. Dishwashers also dull knives fast because the blade knocks into racks and utensils while strong detergent attacks the steel and handle. Twisting the blade through food, cutting bones or frozen food with the wrong knife, and scraping food off a board with the edge also accelerate wear. A sharp knife stays sharp longer when it cuts on end-grain wood or quality plastic and when the user avoids impact, side loading, and careless storage.