News — sharpening

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 want to keep a kitchen knife sharp for 6 to 12 months between professional sharpenings, a wood fibre board is one of the gentlest surfaces you can choose. Compared with glass or ceramic, wood fibre typically causes 30 to 50 percent less edge wear, so your blades stay keener for longer. How do wood fibre boards affect knife blades on a daily basis? Wood fibre boards are engineered from compressed wood pulp and resin, so they sit in a sweet spot between plastic and traditional timber. They are firm enough that your knife does not sink in and...

If you care about sharp knives, the chopping board you use every day matters far more than most people realise. The wrong surface will dull a freshly sharpened edge in no time. So is acacia or bamboo better for knife-sharpening in your kitchen[1][2][4]? Let’s unpack it in a practical, no nonsense way. First things first: your board does not sharpen your knife There is one myth to clear up straight away. No wooden or bamboo board will actually sharpen a knife. Sharpening means removing metal with a stone or system. Your board’s job is different: it should protect the edge...