News — kitchen knives

If you clean them properly, good quality wooden chopping boards are hygienic for daily knife use and can safely last 5 to 10 years or more. In many kitchen tests, bacteria on well maintained wooden boards drop to safe levels within a few hours, provided the board is washed, dried upright and oiled regularly. Are wooden chopping boards hygienic for knife use in real kitchens? The short answer is yes, as long as you choose the right wood and follow a simple care routine. Hard woods such as bamboo and acacia are naturally less porous than soft woods, which means...

If you care about your knives, there are three chopping board types you should avoid straight away: glass, marble or granite, and very hard plastic, because they can dull a sharp edge in as little as 1 to 3 uses. For long term knife care of 5 to 10 years, you want a board that is softer than the steel, such as bamboo or hardwood, and you want to avoid surfaces that feel like you are cutting on a worktop. What chopping boards should I avoid for knife care? For the sake of your knives, avoid these boards in daily...

If you want to keep sharp kitchen knives in the UK cutting cleanly for 5 to 10 years, the best chopping board material is wood, specifically bamboo or acacia, in a board at least 38x28cm and around 1.2 to 2.1kg. These woods are soft enough to protect the edge, yet hard enough to stay flat and safe for everyday cooking. Why wood is the best chopping board material for sharp knives For sharp knives, the priority is simple: every cut should go into the food, not into the knife edge. Glass, marble and ceramic boards feel smooth, but they blunt...

If you want the best balance of knife friendliness, hygiene and long term durability for everyday food prep, hard maple is usually the top choice for chopping, outperforming both moso bamboo and acacia in edge retention and predictable wear over 5 to 10 years of regular use. Why maple is often the first choice for chopping Professional kitchens and butchers have used hard maple for decades because it sits in a sweet spot on the hardness scale. It is hard enough to resist deep cuts, yet gentle enough to protect knife edges. Compared to moso bamboo and acacia wood, maple...