News — cutting board for knife sharpness

If you want to keep your knives sharp for 5 to 10 years, choose a medium to large wooden chopping board that is softer than steel, such as a 45x35cm acacia or bamboo board that is at least 1.8kg in weight and 1.8cm thick. The right cutting board material and size will slow down dulling far more than sharpening alone. How board material affects knife sharpness The single biggest factor in choosing a kitchen board for knife sharpness is the material. Your blade edge should always be harder than the chopping board. If the board is too hard, the edge...