News — kitchen knives

If you care about how long your knives stay sharp, wood chopping boards are usually better for blades than synthetic boards. In our own tests with home cooks using the same chef's knife daily, a quality wood or bamboo cutting board kept an edge comfortably sharp for 3 to 4 weeks, while a hard plastic board often needed honing after 10 to 14 days. Wood vs synthetic chopping boards for blades: the clear answer For most home kitchens, wood and bamboo boards are kinder to knife edges than typical synthetic boards. The natural fibres in wood absorb some of the...

If you want to protect your knife edges, wood fibre boards are better than glass and ceramic but usually harsher than quality end-grain or bamboo boards. In real kitchens, most cooks find that a sharp chef's knife used daily on wood fibre needs touching up every 2 to 3 weeks, while the same knife on a well cared for bamboo or acacia board can stretch to around 3 to 4 weeks before sharpening. What is a wood fibre board and how does it affect knife edges? Wood fibre boards are made by compressing wood fibres with resin under high pressure....

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 protect your knives for at least 5 to 10 years of regular home use, wood is usually better for knives than plastic. Quality wooden boards, such as Moso bamboo or acacia, are kinder to the blade edge, feel more stable under the knife and can be maintained to last far longer than a typical plastic board. Wood vs plastic for knives: the quick answer When you ask “is wood or plastic better for knives?”, you are really asking three things at once: which material keeps knives sharper, which is safer to use with food, and which...