News — knife care
Are wooden chopping boards better than plastic for knife care?
If you want your kitchen knives to stay sharper for 5 to 10 years of regular use, a well made wooden chopping board is usually kinder to the blade than a typical plastic board. The reason is simple: quality wood, like acacia or bamboo, gives a little under the edge, while many plastic boards are either too hard or develop deep grooves that quickly dull and damage knives. How wooden boards affect knife sharpness Knife care starts with the surface you cut on. When a blade hits a board 50 to 200 times during a single meal prep, the hardness...
which chopping board is best for knives bamboo acacia maple
If you want to protect your knives for 5 to 10 years of regular home cooking, a medium hardness wooden board is best, and for most kitchens that means a Moso bamboo or acacia chopping board around 38x28cm to 45x35cm rather than very hard maple or soft plastic. How bamboo, acacia and maple actually treat your knife edge Your knife edge is only a fraction of a millimetre wide. Every time it hits a board, the surface either cushions it or flattens it. That is why the board material matters as much as the knife steel. Moso bamboo is a...
Are bamboo boards good for knife care?
If you want to keep your knives sharper for 5 to 10 years of regular home use, high quality Moso bamboo boards are good for knife care, as long as you choose the right density and look after them with simple oiling and hand washing. How bamboo compares to other boards for knife care Knife care comes down to one thing: how gently the surface treats the edge. Every cut is a tiny collision between steel and board. Too soft and the board scars quickly and traps bacteria. Too hard and the blade rolls or chips. On that scale, Moso...
How to choose a chopping board that preserves knife edges?
If you want to preserve your knife edges, choose a wooden chopping board with a surface hardness under 1,500 Janka, at least 2 cm thick, and never glass, marble or hard plastic. In simple terms: acacia or bamboo boards around 38x28 cm or 45x35 cm will keep a sharp chef's knife cutting cleanly for 3 to 5 times longer than glass or stone. Why your chopping board matters more than your sharpener Every cut you make is a clash between steel and surface. If the board is too hard, your knife edge folds or chips. If it is too soft...