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which cutting board?

your board touches the edge more than anything else.
wood, plastic, rubber, bamboo or glass – what's kind to your knife, and what isn't.

your host woodie«back in the good old days, boards were wood.»

old wood. old school.
shiny new boards? knife killers, most of them.
there are exceptions. he knows which.

after the knife itself, nothing touches the edge as often as your board.
the rule is simple: the board should be softer than the steel.

end grain wood. the fibers stand upright – the edge slips between them, and they close again.
the kindest board there is.
heavy, and it wants a little oil now and then.

edge grain wood. lighter and cheaper.
still good for your knives, shows cuts a bit sooner.

plastic. soft, cheap, dishwasher-safe.
fine for knives – but deep grooves build up over time.
when it looks like a map, replace it.

rubber. soft synthetic boards (like hasegawa or asahi) are what many japanese kitchens use.
gentle on the edge, easy to clean.
the exception woodie actually approves of.

bamboo. looks like wood, isn't really.
hard fibers pressed with glue – it dulls edges faster than you'd think.

glass, stone, marble, steel. harder than your knife.
every cut bends or chips the edge a little.
they look beautiful.
your knife disagrees.

care. wash by hand with hot water, dry upright, never leave it soaking.
wood gets a little oil when it looks thirsty.