News — keep knives sharp

If you want to keep your knives sharper for 5 to 10 years of regular home use, the best chopping boards are medium to large wooden boards made from bamboo or acacia, around 38x28cm to 45x35cm, with a little surface “give” so the blade edge is cushioned rather than scraped dull on every cut. Why the right chopping board keeps knives sharper for longer Sharpening your knives twice a year and then using a harsh board is like washing your car and then dragging it through gravel. The board you choose affects how many microscopic chips form on the edge...

If you want to keep kitchen knives sharp for 5 to 10 years of regular home use, the best material for a chopping board is end grain or edge grain wood, such as bamboo or acacia, with a hardness between roughly 1,100 and 1,600 Janka. In practical terms, a well made bamboo or acacia cutting board will blunt your knives noticeably less than glass, marble or very hard plastic. Why wood is kinder to knife edges than glass or plastic Every time your knife hits a chopping board, the edge either bites slightly into the surface or skids across it....

If you want to keep your knives sharp for 5 to 10 years of regular use, the best chopping board is a medium to large wooden board made from end grain or fine grain hardwood or bamboo, such as a 45x35cm acacia or bamboo board that is at least 2cm thick. These boards are soft enough to protect the cutting edge, yet firm enough to stay flat and safe under the knife. Why your chopping board matters more than your sharpener You can own a £150 chef's knife and still end up with a dull edge in a few weeks...

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping board to keep knives sharp is a medium to large end-grain or knife-friendly wood or bamboo board, such as a 45x35cm board in acacia or Moso bamboo, rather than glass, marble or hard plastic. Why the right chopping board keeps knives sharp Your chopping board matters almost as much as your knife. Each time the blade hits the board, the material either cushions the edge or blunts it. Hard, unforgiving surfaces like glass, marble and ceramic can dull a sharpened...