News — kitchen knives
How to choose a chopping board that protects knives?
If you want to protect your knives, choose a chopping board made from medium hardness wood or bamboo, at least 2 cm thick, such as a 45x35 cm Moso bamboo board weighing around 1.8 kg. This combination is soft enough to be gentle on knife edges but firm enough for safe chopping. How to choose a chopping board that protects knives? The best chopping board for protecting knives is one that is softer than steel, has a little give, and does not blunt the edge with every cut. In practice that means choosing wood or bamboo over glass, stone or...
Best wood for chopping boards to keep knives sharp?
If you want to keep your kitchen knives sharp for 5 to 10 years of regular use, the best wood for chopping boards is a medium hardness, fine grained timber such as bamboo or acacia, with a Janka hardness between about 1,300 and 1,700. Boards in this range are soft enough to protect the edge, yet hard enough to resist deep cuts and warping. Why wood hardness matters for knife sharpness The secret to choosing the best wood for a chopping board to keep knives sharp is hardness. Too soft and the board will scar quickly and harbour bacteria. Too...
wood vs plastic cutting board which is better for knives
If you care about how long your knives stay sharp, wood wins. In controlled kitchen tests and day to day home use, a quality wooden board can keep a chef’s knife sharper for 2 to 3 times longer than a hard plastic board, simply because wood is kinder to the cutting edge. Wood vs plastic: what actually touches your knife? When you chop, the very thin edge of your knife meets the surface of the board thousands of times. Two things decide how quickly that edge blunts: How hard the board is compared with the steel How much the surface...
Why do some chopping boards ruin knife edges?
If you want to keep a kitchen knife sharp for 5 to 10 years, the most important choice is not the steel or the sharpener, but the surface you cut on. Some chopping boards are up to 5 times harder than your knife edge, which means every slice is like tapping the blade on stone. That is why some chopping boards ruin knife edges so quickly, while others help them stay sharp for months. Why do some chopping boards ruin knife edges so fast? There are three main reasons certain cutting boards are harsh on knives: Surface hardness: Glass, marble...