Head of iceberg lettuce, chopped in two.
Why You Need To Stop Scraping Your Knife On Cutting Boards
By Carly Weaver
While it's common to scrape bits and pieces of food to the side of your cutting board, the side-to-side motion of scraping will damage your knife's blade over time.
Using your knife on a perpendicular angle will misalign the edge of the blade, which ultimately results in it becoming dull, as knives are only designed to cut back and forth.
If you can't resist the urge to scrape, try to get into the habit of using the dull top of the blade rather than the sharp cutting edge. Or better yet, get a bench scraper.