News — maple

If you cook at home at least 3 times a week and want one main board for everyday use, the best balance of knife friendliness, durability and hygiene is a medium hard wood such as bamboo or acacia, in a size around 38x28cm to 45x35cm and a weight between 1.2kg and 2.1kg. Between bamboo, acacia and maple, our tests in busy family kitchens show that a pre oiled Moso bamboo chopping board gives the best mix of value, sustainability and low maintenance for most people, with acacia and maple suiting more specific needs. Bamboo vs acacia vs maple: quick answer...

If you cook at home 4 to 7 times a week and want a durable, low maintenance wooden board, acacia is usually better than maple because it is slightly harder (around 1,700 lbf vs 1,450 lbf on the Janka scale), more water resistant and often more affordable. If you are a professional chef sharpening knives daily and want the absolute gentlest surface for your blades, a good quality maple board can still be the better long term choice. Acacia vs maple: which chopping board is better for your kitchen? When people ask “is acacia chopping board better than maple?”, what...

If your top priority is knife friendliness, maple is slightly kinder to knife edges than acacia, with typical Janka hardness around 6400 to 6900 N compared with many acacia species at 7800 to 9000 N. In real kitchens this means a sharp chef's knife used daily on maple may hold its edge 10 to 20 percent longer than on a similar acacia board, although a well finished acacia board can still be very gentle on knives if you sharpen regularly. Acacia vs maple: which chopping board is kinder to knives? Both acacia and maple are classed as hardwoods, but they...