master-cooks | The Worst Cutting Board Materials Will Ruin Your Kitchen Knives

Selecting the right cutting board material is crucial to maintaining the longevity and sharpness of your kitchen knives. Some materials, while popular, can actually be detrimental to your blades. Glass cutting boards are notorious for their hardness, which can quickly dull and damage knife edges. Similarly, ceramic boards, though stylish, offer a surface that is too unforgiving and can lead to chipping or breaking of your knives. Bamboo boards are often marketed as eco-friendly alternatives, but their rigid and coarse surface can cause knives to lose their edge more rapidly than softer materials. Plastic boards, although convenient and affordable, can vary greatly in quality. Low-grade plastics can scar easily, creating grooves that trap bacteria and also contribute to faster knife wear. Marble and granite cutting boards, much like glass and ceramic, are too hard and can be particularly harsh on knife edges. When choosing a cutting board, consider softer woods like maple or walnut, as they provide a gentler surface for cutting while also being durable and easy to clean. Opting for the right material not only preserves your kitchen knives but also enhances your overall cooking experience.

To benefit your knives (and your health) use wooden cutting boards instead

To protect your knives and avoid the risk of ingesting microplastics, wooden cutting boards are essential. However, not all wooden boards are created equal; some are too hard or too soft. Like Goldilocks, you want one that is just right.

Maple cutting boards, such as this John Boos model, are among the best choices because maple is a fine-grained wood with smaller pores that trap bacteria, which eventually die off in the crevices. Other recommended woods include walnut, birch, and acacia for the same reason. On the other hand, softer woods like oak have larger pores that allow bacteria to penetrate and thrive. While bamboo cutting boards are often marketed as eco-friendly, they tend to be too harsh on knives, particularly at the nodes where the bamboo segments join.

Although wooden cutting boards cannot be cleaned in the dishwasher for disinfection, they are not less sanitary than plastic alternatives. With a little extra effort, cleaning a wooden cutting board is quite simple, and regular maintenance will keep it hygienic.

The Worst Cutting Board Materials Will Ruin Your Kitchen Knives

To benefit your knives (and your health) use wooden cutting boards instead

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