Is a sharp knife just a myth in your kitchen? You’re probably casting the blame on your knives but there might be a villain behind the scenes secretly dulling your knives with each use. The real culprit? It might just be your cutting board! Depending on the material of your cutting board, it could slowly but surely be dulling your kitchen knives.
So, what is the best type of cutting board to use if you want to keep your knives sharp? Walnut, cherry, and maple are all great options that will help extend the use of your kitchen knives between sharpening.
But First, Who Are The Villains?
Who are the villains in this story? It’s not hard to guess – it’s the plastic, bamboo, and glass cutting boards! These boards will dull your knife, making it more difficult to cut your food because they are all either too hard or soft for maintaining a sharp edge.
That’s why it’s important to use a hardwood cutting board instead. Hard wooden boards, especially end grain cutting boards, respect the delicate balance your knives need to bite into the wood just a little bit while they glide, but now so much as the dull the blade – which ultimately means they won’t damage your knives. My favourites are walnut, cherry, and maple as they are all great choices for cutting boards because they’re gentle on blades and also look great on your kitchen counter.
Walnut is the best wood for keeping your knives sharp because it is hardwood. Walnut also has a natural dark colour that won’t show knife marks as much as lighter wood. This is my preferred material of choice and I definitely recommend it if you are looking for a ‘one and done’.
Cherry is another hardwood that is good for keeping your knives sharp. It is a bit softer than walnut, so it might dull your knives slightly faster, but it is still a good option. Cherry has a beautiful reddish colour that can add a pop of colour to your kitchen.
Maple is a hardwood that is known for being very hard and durable. It is often used in high-quality cutting boards because it can withstand a lot of wear and tear. There are mixed reports on whether or not maple is a better option than walnut for keeping your knives sharp and I think that depends on the softness of the knife’s metal. If you have a softer steel Japanese knife, I would avoid maple and go for walnut.
You can find the best cutting boards from local sellers on Etsy or at farmers’ markets. You get to see the quality of the boards and notice a few things that may be hard to determine when shopping online. That’s why I like shopping on Etsy because you can see the reviews and customer photos which is usually a true indicator of the quality of the products. One online shop I love can be found here with wooden products made locally sourced Canadian wood.
I also love asking these questions in person from the artisan their own opinions and stories behind their products:
- What types of wood are your cutting boards made out of?
- Which cutting board is your favourite?
- How do I care for my cutting board?
- How do I clean my cutting board?
So, what is the best type of cutting board to use if you want to keep your knives sharp? Walnut, cherry, and maple are all great options that will help extend the life of your kitchen knives with Walnut coming out on top. But be careful – plastic, bamboo, and glass cutting boards will dull your knife, making it more difficult to cut your food so avoid them at all costs.