Worst Cutting Surfaces for Knives
Stone and Granite
Although it’s convenient, resist the urge to cut straight on your granite or stone countertops. Stone is naturally harder than steel, so all of the hand craftsmanship and forging that goes into creating a single blade is going to be quickly destroyed by cutting on stone. Stone also dulls your blades exceedingly faster, causing premature wear to your knives and making them your generally less effective. This also means they will need to be sharpened much more frequently.
Glass
Glass cutting boards are also a knife (and chef’s) worst enemy. They may look sleek and be easy to clean, but glass dulls blades extremely quickly. It’s also super slippery, especially when wet, putting you at risk of a cutting mishap.
The ultra-hard, non-porous surfaces of both glass and stone create intense friction every time your blade makes contact, dulling even high-quality blades at record speed. This leads to premature or more frequent sharpening needs and a shorter overall lifespan for your knives, earning them a spot on the “red flag” list of cutting surfaces.
Better Cutting Surfaces for Knives
Composite and Plastic
Some chefs like composite or plastic cutting surfaces for their durability and dishwasher safety. Composite and plastic cutting boards are both dishwasher safe, so if you’re looking for a low-maintenance cutting surface, these are great options. They both fall short, however, in their overall appearance and wear on your precious knives. Composite doesn’t have a wood grain pattern or feel of a solid wooden cutting board, so it really can’t compete with natural wood in the looks department, and plastic looks, well, artificial at best.
Composite cutting boards are often a mixture of compressed wood fibers and resin material, making them extremely durable and non-porous, which is ideal for cleanliness and food safety. However, because the composite material is super dense, it can dull knives rather quickly, requiring more frequent sharpening, similar to cutting on stone or glass surfaces. While fine for occasional use, just know you’re trading the ease of cleaning and maintenance for more frequent sharpening of your knives.
Best Cutting Surfaces for Knives
Wood
When it comes to preserving your knife’s razor-sharp edges, wood cutting boards are the gold standard. Wood’s natural resilience allows it to absorb the impact of your blade, helping maintain sharpness and reduce long-term wear. The softer, more malleable surface of wood cutting boards acts as a buffer for your knife blades, keeping their edges intact and saving you time and money from sharpening or replacing your knives.
Some wood species also have natural anti-bacterial properties, making them a safer option than a plastic or composite board. Because you shouldn’t put wood cutting boards in the dishwasher, many people have the misconception that wood is a less clean option for cutting. In reality, the wood grain can absorb and kill bacteria just 3 - 10 minutes after being contaminated.
Not all woods are created equal, which should be taken into consideration when choosing a cutting surface for your high-quality knives. The best cutting boards are crafted from durable hardwoods like black walnut, acacia, or maple. These woods provide an exceptionally smooth surface, offer natural water resistance thanks to their dense grain structure, and are often sustainably sourced. For a balance of beauty, performance, and longevity, we especially recommend matching your wood-handle Messermeister knives to your hardwood cutting board, like pairing the Kawashima Collection's walnut pakkawood handle knives with a black walnut cutting board to elevate your kitchen workspace.
