News — knife sharpening

If your main question is “what’s the best chopping board material for keeping my knives sharp: paulownia or beech?”, the simple answer is this: neither is ideal for sharpening knives. For edge retention and everyday cutting, a medium hardness wood such as bamboo or acacia is usually kinder to your blades than very soft paulownia or relatively hard beech. In practice, a 45x35cm bamboo board used daily can help a quality chef’s knife keep a working edge for 4 to 6 weeks between proper sharpenings. Paulownia chopping board vs beech for sharpening knives: the key point Sharpening should happen on...