What Cutting Board Will Dull Knives？ From plastic, stone, wood, and glass to other materials, you often wonder what cutting board will dull knives.
While you can choose from a wide variety of cutting boards, you have to have one that does not sacrifice your precious knives.
This choice directly affects the sharpness of your knife, meaning that not all materials are created equally and will have different effects on the cutting edge of the knife.
For example, a wood cutting board will be gentler on your knives than a glass or granite one.
Let’s read further to see which cutting board will dull knives and which will work in your favor.
What is the Best Cutting Board for Knives?
Here are some of the materials that are used for cutting knives.
Stone, glass, and other hard-cutting boards
Stainless steel knives have a sharp edge; taking care of it well will last six months to a year. The harder your steel, the more brittle it is. Steel is also malleable, so it is prone to dulling as well.
So, harder materials like stone, glass, and other hard cutting boards can dull your knife on contact. You must avoid these materials, which will quickly weaken your knife’s edge.
Using these cutting boards is also dangerous because they are slippery and can injure. They will not absorb the shock, and you will get hurt.
High-density polypropylene or plastic is softer than stone or glass, which prevents your knives from dulling quickly but is strong enough to last a long time.
While some may say it is too soft, plastic cutting boards have become one of the most common types of boards in a kitchen. This is especially evident in a commercial kitchen.
People usually have multiple plastic boards in an array of colors used for a specific food, so there is no risk of cross-contamination. For example, you may have a green board for veggies, red for meat, etc.
(different colors of plastic cutting boards)
This is the most preferred cutting board of them all. However, you just can’t get any type of wood! There are specific aspects of wood cutting boards that you need to think about, so it can be hard.
Wood cutting boards can be made out of different types of wood, like walnut, cherry, beech, and maple. These are some of the best options. You also get acacia wood, a popular choice nowadays, as it is strong, beautiful, and durable.
Here are three main things to think about when buying a wood-cutting board:
- Hardness- While you need the cutting board to be strong, it cannot be too hard because it will dull your blades. This is something you don’t want!
- Grain- You get many types of grain, from end to open grain. Tight, closer grain will be more water-resistant, while a bigger grain will absorb more water and get warped.
- Thickness- You’d want a thicker board because they will last longer. They will not split or warp easily and won’t slip on the counter.
Each type of wood-cutting board has its pros and cons, so you’d have to research properly before making a choice! This is the best choice, though, as it will not dull your blades easily.
Bamboo is not exactly wood but hard grass. It is more durable than softwoods and is not scarred by knives or knocking on your countertop.
Bamboo also has other benefits, such as sustainability, cleaner to use, and can be refined if you want it to look better. You just need to sand the surface with sandpaper.
The bamboo cutting board is also strong enough to handle anything you do while being very gentle on your knives without dulling them out. They are better at this than wood-cutting boards.
(bamboo cutting boards)
Did you know hard rubber cutting boards exist? Some chefs even swear by them! Hard rubber cutting boards are sanitary, durable, and the kindest to your knives.
Rubber cutting boards are softer than wood, bamboo, and plastic, so they will not fracture the fragile edge of the blade. This is especially good if you use carbon steel knives, which are softer than stainless steel.
Wood Fiber Composite
This is a combination of wood fiber and different types of thermoplastics. This is also not another common cutting board you’d see around, but many people use it.
Composite boards are commonly used in commercial kitchens because they last longer than wood, but they can quickly dull your knives.
How do I know if my knife is sharp?
There is a nifty way to tell if your knife is sharp. First, get an old razor blade and run it along the edge of the knife. If the knife cuts the razor blade, then your knife is super sharp.
If it bends the blade, then your knife probably needs to be sharpened.
Another way to check if your knife is sharp is to check how quickly it can slice through a tomato or paper. This is a chef’s way of checking the sharpness of the knife.
Be careful when you do your checks, though!
What is the fastest way to sharpen a knife?
You can use a sharpening stone. These stones usually come in different sizes and coarseness.
Some stones have two sides: a refined side for polishing and a coarse side for sharpening the dull edge of the blade. You should start sharpening on the coarse side, then polish on the refined side.
Some stones must be soaked in oil or water first, so check your manual first. Hold the knife steadily, and push the knife away from you in a single stroke, about 10 times. Turn the knife over and do the same.
There are many cutting boards on the market made up of different materials. While cutting boards like granite, ceramic, and glass look good and aesthetic, it is not a good choice at all!
It also makes your knives very dull quickly. Cutting boards such as bamboo, wood, rubber, and wood composite are the best boards for the health of your knives because it is durable but soft enough to protect your knives’ edge.