News — acacia vs plastic
Which chopping board material is best for keeping knives sharp? Is Acacia Better Than Plastic for Chopping Meat in British Homes?
If you want to keep your kitchen knives sharper for longer, a wooden board with a Janka hardness between about 900 and 1,600 lbf is usually best, which includes bamboo and acacia. For raw meat in British homes, acacia is typically kinder to knife edges than most plastic boards, as it gives slightly under the blade instead of fighting it. Why board material matters for knife sharpness Every cut is a tiny collision between steel and surface. If the chopping board is much harder than the knife edge, the blade rolls or chips. If it is too soft or rough,...