News — kitchen knives

If you care about how long your knives stay sharp, plastic chopping boards are usually gentler on the blade edge than glass or ceramic, but a well made wooden board around 45x35cm will keep a quality kitchen knife sharper for 2 to 3 times longer than a cheap, hard plastic board. In other words, plastic is not automatically better for knives, and premium bamboo or acacia often wins for long term edge protection. Plastic vs wooden chopping boards: what is actually better for your knives? When people ask “are plastic chopping boards better for knives”, they usually want to know...

If you cook at home at least 3 times a week and want a board that protects your knives and lasts 5 to 10 years, a well cared for wooden cutting board is usually a better choice than a plastic cutting board, while plastic boards are handy as a lightweight backup for raw meat or quick jobs. Wooden cutting board vs plastic cutting board: quick answer In simple terms, choose wooden for daily chopping and serving, and keep plastic as a secondary option: Wooden boards (like a 45x35cm, 2.1kg acacia board) are kinder to knife edges, can last a decade...

If you want to protect your knives, the best material for chopping boards in everyday home kitchens is medium hardness wood or bamboo, around 1,350–1,700 Janka hardness, such as acacia or Moso bamboo. At this hardness your knife edge can last 2–3 times longer than on cheap glass or ceramic boards, while still giving you a stable cutting surface. Why board material matters for your knife edge Every cut is a collision between steel and surface. On a good board the surface has a little “give”, so the edge sinks in slightly instead of slamming into something harder than the...

If you cut on a hard glass or ceramic board every day, your kitchen knives can lose up to 50% of their sharpness in as little as 3 months, while a well cared for wooden or bamboo chopping board can keep the same knife cutting comfortably for 9 to 12 months between professional sharpens. So yes, chopping boards affect knife dulling a lot, and the best boards for protecting your edge are medium firm woods like bamboo and acacia. How do chopping boards affect knife dulling in everyday cooking? Every cut is a collision between your knife edge and the...