News — kitchen boards

If you cook most days and want an eco-friendly board that is gentle on knives and easy to look after, bamboo is usually better than traditional wooden boards for everyday kitchen use, while heavier wooden boards win if you do a lot of heavy meat prep or want a 10+ year workhorse. Bamboo vs wooden chopping board: quick answer For most home kitchens, a Moso bamboo chopping board is the better all round choice. It is around 15 to 30 percent lighter than comparable hardwood boards, comes from a fast growing grass rather than slow growing trees, and usually needs...

If you want to keep a sharp chef's knife edge for 6 to 12 months between full sharpenings, a well made Moso bamboo chopping board is usually kinder to your blade than glass, stone or cheap plastic, but slightly firmer than softwood or end grain boards. In practice, a quality bamboo cutting board will help most home cooks keep everyday knives sharper for longer, as long as you choose the right board and care for it properly. Why bamboo chopping boards are generally good for knife edges Bamboo sits in a sweet spot on the hardness scale. It is harder...

If you care about knife sharpness, wooden chopping boards are kinder to your blades than plastic. In home tests and professional kitchens, cooks typically find that a quality wooden or bamboo board helps a knife stay sharp for around 20 to 30 percent longer than a hard plastic board used for the same tasks. Wooden vs plastic chopping boards for knife sharpness? So what is the best chopping board material if you want to keep a fine edge on your knives? In simple terms: choose a medium firm wooden or bamboo board, not a hard plastic board. Here is why....