As we all know, if you want to extend the longevity of kitchen knives, you have to keep them sharp. You might consider a variety of ways to keep its sharpness, but, you may neglect that a cutting board is also essential.
The most frequently contacted surface with kitchen knives is the cutting board. The material of the cutting board will affect the sharpness retention of the kitchen knife. So how should we choose a cutting board suitable for kitchen knives? Let’s continue reading.
First, let’s figure out what kind of cutting board you should never be cutting on.
What kind of cutting board you should never be cutting on?
1. Glass
2. Granite
3. Hard plastic
4. Porcelain
5. Corian
6. Hard steel
As we can see from these materials, they are hard and unyielding and do not score when you slice them with a kitchen knife. Why cutting board with these materials don’t good for the knife, because it will damage knife when cutting on it.
What harm does a bad cutting board do to the kitchen knife?
1. Make the kitchen knife easy to be dull and brittle
Even though some quality kitchen knife such as the VG10 Damascus kitchen knife is made of hard steel which is tough enough. The finely sharpened edge of the knife is actually rather delicate, in addition, if a knife is sharpened, it slowly grates away from the metal on each side of the blade to keep Its sharp edge.
According to the metal is being reduced, the edge becomes thin and quite delicate at this point. When cutting on the strong and dense material which will be a sudden shock to the thin edge of a blade, resulting in dull knives quickly or even chipping or breaking with enough force.
Glass, granite, marble, and steel, these materials we mentioned before is thin kind of strong materials.
2. Requires frequently sharpen the knives
As mentioned in the first point, the hard cutting board can cause knives to dull very quickly, thus you have to sharpen them more frequently or perpetually withstand up with dull knives. Both you don’t want to choose, right?
3. It’s dangerous
Using hard material as a cutting surface is quite dangerous too. Because these hard surfaces are quite slippery. A Sharp knife with the slippery cutting board is a terrible match. To avoid the chance of slippage, find the cutting board with softer materials is the wiser choice that will absorb the shock and let the knife slightly sink into it.
A bad cutting board will damage our knives. To help you decide on the best cutting board for your knives – let’s explore your different options.
The most common materials of cutting board
1. Plastic cutting boards
On the market, Plastic cutting boards are often made out of one of the following two materials: PVC or HDPE.
| Pros | Cons |
| Dishwasher safe | Home models may be too light and thin which are easy to slip and slide counters. |
| Safe with most cleaning products including bleach. | Replace it frequently for the health factor |
| Easy to store | Have to own more than 1 cutting board to avoid cross-contaminate |
| Cheap price | Easy to be scratched and |
| Good for retaining knife sharpness. | |
| Many of these are made up of recycled materials |
Notice:
To stay healthy, we recommend replacing your plastic cutting board more often than wood board if you choose plastic as your preferred cutting board material.
What’s more, buying a couple of cutting boards in different colors and remember what each one is used for to avoid cross-contaminate the meat board with your fruit and veggie board.
2. Wood Cutting Board
Wood is a soft material that won’t influence the edge of your kitchen knives. Generally, the most preferred cutting board material is definitely wood. However, we have to make sure proper care and cleaning routines for cutting to keep it stay healthy and good hygienic for a long.
| Pros | Cons |
| Most wooden boards are very attractive and suitable for any home decor | Can’t be soaked in water for a long time |
| Usually heavy and don’t slide over counters | Not dishwasher safe |
| Maintain the edges of your knives | Requires more delicate maintenance |
| Are all-natural and made from renewable resources | Must be kept hydrated from time to time with mineral oil or beeswax or food-grade carnauba wax. |
| Excellent cutting experience | More expensive |
| Many of these are made up of recycled materials |
3. Thermoplastic Polyurethane
The letter TPU means Thermoplastic Polyurethane. Compared with ‘normal’ plastic cutting boards, it is scratch-resistant, flexible, won’t absorb any smells or flavors and it doesn’t produce bacteria. THERMOPLASTIC POLYURETHANE PROS & CONS
| Pros | Cons |
| Scratch-resistant to retain knife’s sharpness | No beautiful appearance |
| Don’t absorb smells | |
| Don’t produce bacteria | |
| Dishwasher safe |
4. Bamboo Cutting Board
Bamboo is a very popular cutting boards material as an alternative to wooden cutting boards, it’s environment-friendly since it rapidly replenishes itself. But, it seems too harder to keep the knife’s edge.
| Pros | Cons |
| The appearance has organic look and feel. | Not good for keeping knife’s edge |
| Cheaper price | |
| Green- Renewable resource |
5. Stainless Steel Cutting Board
Stainless steel cutting boards are very popular in the market and are loved by home chefs and professional chefs. The stainless steel cutting boards can assist you to cut meat, pizza, vegetables, cheese, and any food available. It won’t stick to the board easily and easy to clean in a rush.
| Pros | Cons |
| Healthy and not moldy | Pretty heavy |
| No cracking, dishwasher safe | Easy to scratch |
| Easy to Clean, no odor, and easy maintenance |
The Best Cutting Board for Your Kitchen Knives
After you know the bad material and the most common material of cutting board, I believe you have a good understanding of a good cutting board.
In short, bamboo cutting boards are hard and not suitable for professional chefs.
Plastic cutting boards can keep the sharp edges of kitchen knives and are cheap, but usually, you need to buy multiple cutting boards and replace them frequently.
Stainless steel cutting boards no harmful paint, stains or any chemical substances guarantee. And the edge is smooth, anti-corrosion, not easy to produce a peculiar smell, long service life. For most families, the stainless steel cutting board is indeed a perfect choice.
Wooden cutting boards are the best cutting boards to keep the sharp edges of kitchen knives, but usually require higher prices and more delicate maintenance. When choosing wooden cutting boards, look for high-quality materials like teak, maple, or walnut for the best overall cutting board.
In order to keep your kitchen knives blades in good condition, you must use and maintain your cutting board properly.
How to clean and maintain cutting board
In order to keep your kitchen knives’ blades in good condition, you must use and maintain your cutting board properly.
Here are some directions to clean your cutting board after you use it:
1. Wash it with dish soap and make sure to rub it with effort.
2. Rinse it with hot water.
3. Leave it to air dry or wipe it dry with a clean and dry towel.
Hope you find the right cutting board for your right kitchen knives, enjoy your kitchen life, enjoy life.
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