Swapped from plastic cutting boards to a wood block and my knives actually stay sharp now

I used to just grab any old plastic cutting board from the restaurant supply store. They were cheap and I could toss them in the dishwasher. But about 6 months ago I noticed my chef's knife needed sharpening every other week. A buddy at a kitchen in Austin told me plastic boards are actually harder on edges because they have that fiberglass in them. I switched over to a 12x18 inch maple end grain block and honestly my knife stays sharp for a solid two weeks now. The wood does need oiling every month or so but it's worth it. Has anyone else noticed a big difference switching board materials? I'm wondering if I should get a separate one for raw chicken now.

2 comments

2 Comments

ruby_lane27d ago

Actually the fiberglass thing is a myth from a poorly run test.

linda_clark27d ago

Have you actually tried both side by side for a few months? I've been through a bunch of boards and plastic always dulls my knives way faster than wood, even if the science isn't totally settled.