Selecting the right cutting board is crucial for maintaining the longevity of your knives. While many cutting boards promote beauty and durability in their advertisements, it's essential to exercise caution and prioritize the specific qualities that benefit your knives.
Contrary to popular belief, the best cutting boards are not necessarily the hardest ones. Softness is a key attribute, as it helps preserve the sharpness of your knives. Avoid opting for cutting boards made from hard materials such as bamboo, resin, plastic, glass, stainless steel, or granite.
Dishwasher-safe boards, while convenient, may indicate excessive hardness, potentially detrimental to your knife's edge. If a cutting board can endure the rigors of heat and detergent cycles, it is likely too hard for your knives.
To extend the longivity of your knives sharpeness, we recommend choosing cutting boards crafted from wood (preferable end-grain), elastic, or even rubber. These materials offer the ideal balance of softness and durability. Keep in mind that, while these boards provide exceptional performance, they require handwashing to maintain their integrity.
Using a knife with a high HRC (Rockwell Hardness Scale) and a thin blade on a hard cutting board can lead to micro-chipping, necessitating knife re
pairs. To avoid such issues, it's crucial to use a cutting surface that complements your knife's characteristics, which you can find in our Cutting Boards