Let's begin with a bold statement and then proceed to explain or rather prove it: Your knives will stay sharper if you use the right cutting board. Except, of course, for a sharpener, no other tool can ensure this.
Dull knives are inconvenient to use and are less safe than sharp knives. And the last thing you want to do with a collection of high-quality knives is to dull their edges faster than necessary.
To begin, it's important to comprehend how blades become dull. A rolled edge or a rounded edge are the two most common reasons for a knife becoming dull. To grasp both, keep in mind that, while the knife edge appears uniform to the naked eye, the true edge is rather thin and jagged on a microscopic level.
The good news is that your knives' steel edges may keep sharp for up to a year with proper care and maintenance. However, even something as simple as using the wrong cutting surface can instantly dull your blades.
Chef knives get all the spotlight when it comes to the most essential kitchen equipment, but they wouldn't last long without cutting boards. These boards protect blades like nothing else, and they're used just as frequently as the knives themselves.
For two major reasons, wood is regarded as the ideal material for cutting boards. Knives are not harmed by being dulled, and they last longer as a result. The first reason is the most essential in the case that we are discussing today. Knives and cutting boards are inextricably linked.
Any material that is harder than the steel of your chef's knife will quickly dull it. Because they are harder than the knife. Surfaces like ceramic tiles, glass, basalt, metal, or marble chopping boards dull blades more quickly. They may seem nice, but they aren't as durable as wood cutting boards, which is a problem when using heavy-duty steel blades. They're the absolute worst when it comes to knives.
Now, if you're worried about bacteria, we have some news for you: Whereas germs sit on top of a plastic surface and may make their way into wounds and scratches, remaining concealed and ready to penetrate your food the next time the surface is used, bacteria goes down into the depths of a wooden object, dying of dehydration. This is especially true if your board has been well maintained.
In conclusion: Kitchen knives are essential equipment for any household, whether you're a busy home cook or a professional chef. When cooking, it is in your best interest to bring out the finest in your food. However, without a good cutting board, kitchen knives would not work properly.