Sounds like you must be using nylon utensils. You don't have to be rough on them to get the ragged edges. That was one of my complaints about nylon utensils. If you have an old fashioned emory board that has a course side (fine grit sandpaper) and a fine side (emory paper) you can smooth the jaggies off with little effort - just pretend they are overgorwn fingernails and give them a manicure.
Since the "seasoning" that makes cast iron non-stick can be scratched - I treat it with as much respect as I do my non-stick pans; I treat my anodized aluminum and stainless steel about the same way. I use wood spoons and spatulas mostly, then spatulas (scraper and flipper/turner types) and spoonulas (spoon shaped spatulas) made from silicone.
I never use metal utensils in non-stick pans although the infomercials for the new generation non-stick coatings say it's okay. I sometimes use metal spatulas with cast iron - but I'm not rough with it - and only use metal spoons or ladels for removing food, not during the cooking stage. For sauces where I need a wire whisk - I have a couple of aluminum pans I use for that - or I'm using a stainless steel bowl as a double boiler.