When looking for a cutting board, it is common to think that an extremely hard wood is the best choice. However, choosing a wood that is too hard can have unexpected consequences, such as rapid dulling of knives or difficulties in keeping the board in good condition.
In this article, we explore whether you really need a hardwood for a cutting board and help you find the perfect balance between functionality and durability.
Why are hardwoods popular for cutting boards?
The hardness of the wood is an important factor when choosing a cutting board because:
Resist deep cuts: Hardwoods are less marked with daily use, which makes them attractive to those looking for a durable product with good aesthetics.
Long service life: Their density allows them to withstand shocks and cuts without deformation.
Aesthetics: Many hardwoods have striking grains and elegant tones that beautify the kitchen.
However, more hardness does not always equate to better performance.
The problem of hardwood for a cutting board
Choosing an extremely hard wood, such as those at the top of the Janka hardness scale, can have some disadvantages, especially if you plan to use the board regularly in the kitchen.
1. Damage to knife edges
Very hard woods, such as bamboo, purple heart or ipe, can dull (or even break the edge) of knives faster due to their hardness. This means that you will need to sharpen your knives more frequently.
Increased risk of breakage
Being less flexible, extremely hard woods can crack or splinter over time, especially if they are not properly maintained or if they are exposed to sudden changes in humidity.
What is the ideal balance of hardness?
To ensure that your board is durable but does not damage your knives, it is important to choose woods with moderate hardness. These choices offer the perfect balance:
Advantages: Its softness and edge care make it an ideal choice for those looking to protect their knives.
Walnut woodCherry Wood
What type of construction minimizes markings?
If you want a cutting board that won’t mark easily but also won’t damage your knives, cutting boards are an excellent solution.
What is a cutting board?
This type of board is manufactured by joining small blocks of wood cut in the direction perpendicular to the grain. The result is a cutting surface that:
It allows the knife to sink slightly into the fibers, avoiding damage to the cutting edge.
Reduces visible marks as the wood fibers “close” after cutting.
If you are looking for a cutting board that combines functionality, durability and care of the cutting edge of your knives:
Choose a medium-hard wood: Options such as maple, walnut or cherry are ideal for regular use in the kitchen. Hard wood for a cutting board can dull your knives.
Consider head boards: They offer the best combination of strength and protection for your knives.
Avoid woods that are too hard: Although they are attractive, such as wenge or mongoy, they can dull knives quickly and are more difficult to maintain.
In the picture you can see an iroko serving board, a cutting board and a cutting board with grain.
Conclusion
You don’t always need a hardwood for a cutting board. Finding the balance between strength and knife care is essential for an optimal kitchen experience. Remember that cutting boards are not only functional tools, but they can also be a durable and stylish investment if you choose the right wood and type of construction.
Explore our recommendations and find the perfect board for you.
