News — i

If you care about your knives, the short answer is no: you shouldn’t use glass chopping boards for regular cutting. Tests show that hard surfaces like glass can dull a sharp kitchen knife edge in as little as 50 to 100 cuts, while a wooden board can keep the same knife usable for months of daily cooking. Why glass chopping boards damage your knives Glass chopping boards look clean and modern, and they’re often sold as hygienic. The problem is hardness. A good kitchen knife is hardened to about 55 to 60 HRC on the Rockwell scale. Tempered glass is...

If you want to clean a wooden chopping board properly, wash it by hand within 2 minutes of use with hot water and mild washing up liquid, then dry it upright for at least 12 hours before storing. Never soak it or put it in the dishwasher, or you can warp or crack the wood in as little as 3 to 6 months. Why wooden chopping boards need different care Wood behaves differently to plastic or glass. It absorbs a little water, it can swell and shrink, and it benefits from regular oiling. That might sound like extra work, but...