Several years ago, a respectable cooking teacher warned me to never use the sharp end of my knife blade to scrape whatever I was chopping off of the cutting board and into the pan or bowl. Instead, she flipped the knife and used the dull, upper part of the blade to scrape. Is this something you do too? Also, watch Taylor of Brooklyn Kitchen explain this in this short video.
I'm not sure this in common practice as I constantly see people, great chefs included, using the sharp end of their blades for this task. But to me it intuitively made sense to use the dull side and it's been my habit to do it ever since. In fact, I tend to cringe when I see and hear a sharp blade being scraped across a cutting board.
According to many knife experts, makers and sellers, scraping the sharp end of your knife across your chopping board is a good way to wreck the edge and dull your knife. So get in the habit of flipping your knife over for this task or better yet, use one of those flat bench scrapers to scoop and remove your freshly chopped ingredients.
Related: How To Learn Great Knife Skills
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I can't remember where I first heard this (maybe in the instructions for one of my good knives?), but it's been second nature to me ever since, also.
I thought it was just a little bit of common sense that it would dull the blade to scrape it over the board, and I've always flipped it over. My poor fiance has been reminded many times to not scrape the sharp side!
I used to watch "Yan Can Cook" when I was in elementary school (yes, I was a nerd even then), and he always said that you should never use the sharp side to scrape. I've always listened. :-)
Rachel Ray taught me this :)
This isn't something anyone ever told me - it just seems obvious that scraping the sharp edge of a knife blade across a cutting board isn't doing it any favours!
I never use the cutting edge. Always the spine.It kinda is common sense.
I have always flipped it over because I hate the sound of a sharp edge scraping a cutting board. That said, it won't dull your edge so much that it will make the blade useless. Just sharpen your knife.
Also, if you're inclined to use your fingers to push things onto the flat of the knife (or hold them there), you're more likely to cut your fingers if you're using the sharp side to scrape the board.