News — kitchen knives

If you want to protect your kitchen knives, a well finished wood chopping board that measures at least 38x28cm and is around 2cm thick will usually keep an edge up to 30 percent longer than a hard plastic board. For most home cooks who care about their knives, a quality wood cutting board is the better long term choice, with plastic boards reserved for raw meat and very heavy duty tasks. Plastic vs wood chopping board for kitchen knives: quick answer So what is the best chopping board for kitchen knives: plastic or wood? For everyday prep with chef’s knives,...

If you want the short answer: glass chopping boards are hygienic on the surface but they are bad for knives. Tests show that glass can dull a sharp kitchen knife edge in as little as 10 to 20 minutes of regular chopping, while a quality wooden or bamboo board can keep that same edge usable for 5 to 10 years with normal home use and regular honing. Are glass chopping boards hygienic? Glass chopping boards are non porous, so they don’t absorb liquids in the same way as wood or bamboo. That means bacteria tend to sit on the surface...

If you are wondering what the best cutting board material is for everyday cooking, most professional chefs in Europe and the UK still choose wooden boards over plastic because wood can last 5 to 10 years with care, is kinder to knives and, when properly cleaned, is at least as hygienic as plastic. In busy kitchens that can mean hundreds of cuts a day, so the board you choose really matters. Why do chefs prefer wooden cutting boards over plastic? There are five practical reasons chefs keep returning to wooden boards, even when plastic seems easier at first glance. Wood...

If you want a chopping board that won’t dull knives, choose a medium to soft surface like bamboo or hardwood with a Janka hardness between roughly 1,000 and 1,700, at least 2 cm thick, and avoid glass, marble or hard plastic that can blunt an edge in as little as 2 to 3 uses. Why your chopping board matters more than your knife brand You can spend £150 on a chef’s knife, then ruin the edge in a weekend if your chopping board is too hard. Every cut is steel meeting surface. If the surface is harder than the steel...