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If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping boards are medium to soft wooden boards such as bamboo and acacia, in sizes around 38x28cm to 45x35cm. Hard materials like glass, granite and ceramic will dull a honed edge in as little as a few uses, while a well made wooden board lets the blade sink slightly into the surface instead of chipping against it. How chopping boards affect knife sharpness Every cut is a collision between steel and your chopping board. The harder the board, the more your...