News — hardwood

If you cook at home 4 to 7 times a week and want a durable, low maintenance wooden board, acacia is usually better than maple because it is slightly harder (around 1,700 lbf vs 1,450 lbf on the Janka scale), more water resistant and often more affordable. If you are a professional chef sharpening knives daily and want the absolute gentlest surface for your blades, a good quality maple board can still be the better long term choice. Acacia vs maple: which chopping board is better for your kitchen? When people ask “is acacia chopping board better than maple?”, what...

If your top priority is knife friendliness, maple is slightly kinder to knife edges than acacia, with typical Janka hardness around 6400 to 6900 N compared with many acacia species at 7800 to 9000 N. In real kitchens this means a sharp chef's knife used daily on maple may hold its edge 10 to 20 percent longer than on a similar acacia board, although a well finished acacia board can still be very gentle on knives if you sharpen regularly. Acacia vs maple: which chopping board is kinder to knives? Both acacia and maple are classed as hardwoods, but they...