Why the board matters to your knife
Your knife meets the board every time you cook. The board has a say in how sharp it stays.
America's Test Kitchen tested five metal boards, three sold as titanium and two as stainless steel. Each was paired with a new 8-inch chef's knife, and the blade's sharpness was scored before and after every task with an industrial tester. Every metal board dulled the knife quickly. There was no real difference between steel and titanium. The knife used on a wooden board stayed close to new.
The metal boards were not easier to clean either. Scratches and stains were still there after washing.
Knife-care guides rank surfaces the same way. Glass is the hardest on an edge, then stone and metal. Wood is kinder.
That is one reason we chose wood.
Sources
- America's Test Kitchen, equipment review: metal cutting boards.
- Total Knife Care, Cutting boards: an update.
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