News — won't dull knives

If you want a chopping board that won’t dull knives, choose a medium to soft surface like bamboo or hardwood with a Janka hardness between roughly 1,000 and 1,700, at least 2 cm thick, and avoid glass, marble or hard plastic that can blunt an edge in as little as 2 to 3 uses. Why your chopping board matters more than your knife brand You can spend £150 on a chef’s knife, then ruin the edge in a weekend if your chopping board is too hard. Every cut is steel meeting surface. If the surface is harder than the steel...