Blog
Checkerboard Cutting Board: Which Woods Pair Best With Maple?
Walnut is the best partner for maple, with cherry and sapele behind it. But hard...
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What Woods to Avoid for a Cutting Board
Avoid open-grain hardwoods like oak and ash, every softwood, anything laminated with unnamed adhesive, and...
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Is Birch Good for Cutting Boards?
Solid birch works as a budget cutting board but dents sooner than hard maple. Never...
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Maple vs. Glass Cutting Boards: Why Glass Destroys Your Knives
Glass cutting boards chip knife edges because glass has no give. Hard maple end-grain flexes...
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Edge-Grain vs. Face-Grain Cutting Boards: Which Should You Buy?
Edge-grain is the better daily board. Face-grain shows the prettiest figure and costs least, but...
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Acacia vs. Teak Cutting Boards: Which Should You Buy?
Acacia wins on price and looks, teak wins on water-resistance. Both dull knives faster than...
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Is Olive Wood Good for Cutting Boards?
Olive wood makes a beautiful cheese and serving board, but at ~2,700 Janka it dulls...
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Maple vs. Ash Cutting Boards: Does Open Grain Matter?
Buy maple. Ash is nearly as hard, but its open ring-porous grain traps moisture and...
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Maple vs. Hickory Cutting Boards: Is Hickory Too Hard?
Maple is the better daily board. Hickory is tougher at 1,820 lbf, but it dulls...
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Maple vs. Beech Cutting Boards: Which Hardwood Wins?
Buy the maple board. Beech is softer and costs less, but it swells and warps...
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Hinoki vs Maple Cutting Boards: Which Should You Actually Buy?
Hard maple is the better everyday board. Hinoki is softer and kinder to knives, but...
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Hard Maple vs. Soft Maple Cutting Boards
Not all maple is equal. Hard maple is the chef's-grade board wood; soft maple is...
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