News — do wooden cutting boards dull knives less

If you want your kitchen knives to stay sharper for longer, wooden cutting boards do dull knives less than glass or ceramic boards, typically extending the time between sharpenings by 30 to 50 percent when used daily. The key is using the right type of wood or bamboo with a surface that is firm enough for chopping but still forgiving to the knife edge. Why wooden cutting boards dull knives less Every time your knife hits a surface, the edge either glides, compresses slightly or crashes into it. Glass and ceramic boards are so hard that the edge takes the...

If you want to keep your knives sharper for longer, wooden cutting boards do dull knives less than glass, ceramic or stone. In practical terms, switching from a hard glass board to a quality wooden board can cut your sharpening frequency by around 30 to 50 percent, especially if you cook most days of the week. Why wooden cutting boards are kinder to knife edges The reason wooden cutting boards dull knives less comes down to hardness and how the surface reacts to the blade. Glass and stone are far harder than steel, so every cut is like tapping your...