Traveling Knife GalWood and plastic are best for your knives because they give a little under the edge. End-grain wood is the gentlest. Bamboo is harder and dulls edges faster. Glass, marble, stone and ceramic boards (and plates) dull a knife in a few cuts. Use a separate, washable board for raw meat.
Knife-friendly boards
- End-grain wood (the checkerboard look): fibers stand on end, so the edge slips between them. The gentlest surface; needs regular oiling.
- Edge-grain wood (maple, walnut, cherry): durable, a little firmer, also easy on edges.
- Plastic / polyethylene: inexpensive, dishwasher safe, good for raw meat. Replace it when it's deeply grooved.
Boards that ruin knives
Glass, marble, granite, slate and ceramic are harder than steel's fine edge and roll it over almost immediately. Bamboo is very hard too, so it dulls knives faster than wood or plastic. Cutting on a plate is the same problem.
Food safety
- Use a separate board for raw meat, poultry and seafood.
- Wash boards in hot, soapy water after each use; plastic boards can go in the dishwasher.
- Replace boards with deep grooves that are hard to clean.
- Put a damp towel under any board so it can't slide.
Note: under Cutco's guarantee, cutting boards aren't covered forever the way knives are.
Questions
What cutting board is best for knives?
Wood (especially end grain) or plastic. They're soft enough to protect the edge.
Do glass cutting boards dull knives?
Yes, very quickly. So do marble, stone and ceramic.
Is bamboo good for knives?
Bamboo is harder than most wood, so it dulls edges faster than maple or plastic.
Should I use a separate board for raw meat?
Yes, and wash it in hot soapy water after use.
Keep reading
Sources: Cutco: Just the Facts