News — best board material

If you want to keep kitchen knives sharp for 5 to 10 years of regular use, the best chopping board material is medium hardness wood, such as bamboo or acacia, rather than glass or hard plastic. Tests and real kitchen use show that a 45x35cm wooden cutting board absorbs some of the impact from each cut, so your knife edge rolls less and needs sharpening less often. Why board material matters for knife sharpness Every time your knife hits a chopping board, the cutting edge either sinks slightly into the surface or skids across it. If the board is harder...