News — doesn't dull knives

If you want a chopping board that doesn't dull knives, choose a medium hardness wooden board such as bamboo or acacia, around 38x28cm to 45x35cm, and avoid glass, marble and very hard plastics which can blunt a knife edge in as little as a few uses. A well made wooden board will typically help your knives hold a sharp edge 2 to 3 times longer than hard stone or glass surfaces. Why some chopping boards ruin knives and others protect them Your knife edge is only a fraction of a millimetre thick, so the surface you cut on matters as...

If you want a chopping board that doesn't dull knives, choose a medium to soft wooden board such as bamboo or acacia, around 2 cm thick, and avoid glass, marble or hard ceramic surfaces which can blunt a knife edge in as little as 3 to 5 uses. Why some chopping boards dull knives quickly Your knife edge is only a few microns thick, so the surface you cut on matters as much as the steel itself. Hard or abrasive boards act like sandpaper on that fine edge. Glass and marble: Extremely hard. They can roll or chip an edge...