News — prevent knife damage

If you want to prevent knife damage, the safest chopping boards sit in the “medium” hardness range: quality wood or bamboo boards that give slightly under the blade. In practical terms, a 45x35cm wooden or bamboo cutting board that is at least 1.5cm thick will usually keep a home cook’s knives sharper for 5 to 10 years with normal use and basic care. What actually damages your knives? Every cut is a tiny collision between steel and surface. If the cutting board is too hard, the fine edge of your knife folds or chips. If it is too soft, the...