News — cutting board

If you care about sharp knives, wooden chopping boards are usually kinder to the edge than wood fibre boards, and a well made wooden board can help you keep a home chef knife sharp for 5 to 10 years with regular honing. For most home kitchens that want to protect knives, a medium or large wooden board with a thickness of at least 2 cm is a better long term choice than a hard, thin wood fibre board. Wood fibre vs wooden chopping boards for knife care: the short answer So what is the best board material for knife care...

If you want to be kind to your knives, the gentlest chopping board material is wood, with medium density boards such as bamboo and acacia typically keeping a home cook’s knife sharp for 2 to 3 times longer than glass or ceramic. In practical terms, using a wooden cutting board can mean sharpening every 3 to 4 months instead of every 4 to 6 weeks on hard glass. What makes a chopping board gentle on knives? A chopping board is gentle on knives when the surface is slightly forgiving. When the blade lands, the board should give a tiny amount...

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping board to keep knives sharp is a medium to large end-grain or knife-friendly wood or bamboo board, such as a 45x35cm board in acacia or Moso bamboo, rather than glass, marble or hard plastic. Why the right chopping board keeps knives sharp Your chopping board matters almost as much as your knife. Each time the blade hits the board, the material either cushions the edge or blunts it. Hard, unforgiving surfaces like glass, marble and ceramic can dull a sharpened...

If you want to keep kitchen knives sharper for longer, a medium hardness board is best, which in practice means high quality Moso bamboo or a reasonably soft hardwood like acacia, used with proper sharpening every 3 to 6 months depending on how often you cook. Bamboo vs wood chopping boards for sharpening knives: the short answer For most home cooks, Moso bamboo and hardwood boards both protect a well sharpened knife, but they behave slightly differently: Bamboo boards are typically a bit harder than acacia or beech, so they can very slightly dull knives faster if the board is...