I bought a new Global chef knife about a week ago, and then used it a few days later to cut up butternut squash. The next time I went to use the knife, it was so dull, that it was a struggle to get it to cut a red pepper.
Since I wear rubber gloves when peeling and cutting butternut squash, due to the film that used to cover my hands, I figured that maybe the same film is on the knife and that's the problem.
Does this make sense to anyone? Has anyone had a similar experience? Any idea how to clean the knife properly, or do I just sharpen it already?
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