Selecting & Maintaining Great Knives   Leave a comment

Bacon Corn Chowder 04The corollary to a great cutting board is a great knife, and Bon Appetit’s article, linked below, provides a nice resource about how to select your knife set.

And of course, with great knives, you need a great cutting board (or two). Here’s what the article says:

Where to Cut

A common mistake is using the wrong type of cutting board. You don’t want to cut on a surface that’s harder then your knife. This will cause the edge to roll and become dull and even damaged. Don’t cut on your granite countertop—and, please, if you have a glass cutting board, throw it away and pretend that chapter in your life never happened. Super hard glass is one of the worst materials you can use to chop on. 

An end-grain wooden cutting board is ideal, but any hardwood board is good. Snyder says to stay away from plastic as your “everyday” board because cuts in the surface will harbor bacteria. Bamboo will dull your blade because of its fibrous makeup. A more traditional hardwood is softer then metal and will keep your knife sharp and provide a better cutting surface. The end grain receives the blade, and minor cuts in the surface of an end-grain board will seal up, keeping the cutting surface clean. A quality wood cutting board should last you plenty of years.

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Bon Appetit: How To Get The Most Out Of Your Knives At Home

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