Your Cutting Board Could Be Destroying Your Knife


Should You Invest in a Quality Cutting Board?

People don’t bat an eye forking over $200 for a quality chef knife. There are even people out there who spend $2,000 for a custom made knife.

How about cutting boards? Do you buy a cheap plastic one or spend a few bucks and get a $30 Bamboo board off of Amazon?

Why would you spend more money for a cutting board? For most people, it doesn’t make a difference. But you’re not one of those people. Are you?

A quality board will give your blade’s edge more life, which saves you time and money in getting your blades sharpened. It also helps with food prep. A quality cutting board will make the food prep process quicker.

Ceramic, glass or marble boards should never be used because they will dull your blade edges quickly.

Below is a summary from the BladeForums.com that gives great insight on the different type of cutting boards.

Summary of Different Cutting Boards

The Best – End Grain Cutting Boards

End-grain cutting boards are considered to be the best, but tend to be heavy, thick, and expensive. The price can range from $75 to around $500. A good quality end grain cutting board is around the $250 range.

End grain boards are made by cutting pieces of lumber into blocks and gluing the blocks together with the end grain up.

This configuration makes the cutting board very strong and durable. During cutting and chopping, the edge goes between the wood fibers which absorbs the knife blade’s impact.

The Brooklyn Butcher Blocks, Boardsmith and John Boos are a well-regarded brands. Maple, walnut and cherry are the most common woods used in cutting boards.

Hard Rubber Boards

Hard rubber boards like Sani-Tuff, Hi-Soft, Asahi are recommended on several web sites frequented by pro cooks/chefs.

People like them because they are thin (compared to wooden boards), dense, knife’s blade marks are filled up by the “soft” rubber, less chance to warp, low maintenance (no oiling or waxing) and can be sanded to refinish the surface.

The downside is people notice they dull knives faster than an end grain wooden board, they stain easily and open to gouge marks.

Users feel that the rubber grips the blade that causes friction that expedites the dulling process.


Edge-grain/ Long Grain

These wooden cutting boards are a little harder on the knife’s edge but are still better than most other materials other than end grain.

Poly Boards (high-density polyethylene)

Those are the white plastic cutting boards. They are dishwasher safe, inexpensive and you can get them anywhere. Consider them disposable once the surface has a lot of knife marks.

Teak and Bamboo

Teak and bamboo are very hard woods thus too hard for the knife’s edge. They have a lot of natural abrasive silicates that dulls the blade.


Wooden Boards Maintenance Care and Cleaning

All wood cutting boards require maintenance and cleaning. Don’t put them in dishwasher, soak them or leave wet after use. This causes them to warp, stain and the heat from the dishwasher will damage the glue and the board may fall apart.

Treat your new wooden boards with a food grade white mineral oil with several coats overnight.

 

Wash off with warm soapy water after use and rinse, dry off with a towel before putting away, and re-treat with oil on a regular basis.

 

Source: https://www.bladeforums.com/threads/cutting-boards.1475566/