News — knives

If you want to protect your knives for at least 5 to 10 years of regular home use, wood is usually better for knives than plastic. Quality wooden boards, such as Moso bamboo or acacia, are kinder to the blade edge, feel more stable under the knife and can be maintained to last far longer than a typical plastic board. Wood vs plastic for knives: the quick answer When you ask “is wood or plastic better for knives?”, you are really asking three things at once: which material keeps knives sharper, which is safer to use with food, and which...

If you want to keep kitchen knives sharper for longer, a medium hardness board is best, which in practice means high quality Moso bamboo or a reasonably soft hardwood like acacia, used with proper sharpening every 3 to 6 months depending on how often you cook. Bamboo vs wood chopping boards for sharpening knives: the short answer For most home cooks, Moso bamboo and hardwood boards both protect a well sharpened knife, but they behave slightly differently: Bamboo boards are typically a bit harder than acacia or beech, so they can very slightly dull knives faster if the board is...

If you care about how long your knives last, wood chopping boards are usually the better choice than plastic. On average, a good wooden board can help a quality kitchen knife keep its edge for 30 to 50 percent longer than a typical hard plastic board, especially when you choose a board at least 2 cm thick and around 45x35 cm in size. Wood vs plastic chopping boards for knives: quick answer For most home cooks, wood cutting boards are kinder to knife edges than plastic. Wood has a little natural “give”, so your blade glides into the surface rather...

If you care about keeping a sharp knife edge for 6 to 12 months between professional sharpenings, teak is kinder to blades than paulownia, but many home cooks in the UK actually get the best balance of edge retention and durability from medium hardness woods such as bamboo and acacia. Paulownia vs teak: which is actually kinder to sharp knives? When you slice with a properly sharpened chef's knife at 15 to 20 degrees, the cutting board material matters more than most people realise. On a hardness scale, paulownia sits around 300 to 400 Janka, teak around 1,000 to 1,150...