News — keeping knives sharp

If you want to keep your knives sharp for 5 to 10 years of regular home cooking, the best chopping board material is a medium firm wood such as bamboo or acacia, not glass or hard plastic. On the Brinell hardness scale, woods in the range of roughly 3 to 5 (like Moso bamboo and acacia) are soft enough to protect the edge, yet hard enough to stay flat and hygienic in a busy kitchen. Why board material matters for knife sharpness Every cut is a tiny collision between steel and board. If the board is harder than the knife...