Everything Knife & Cutting Board
The knife and cutting board is fundamental to any kitchen. I feel these may be things that are overlooked in some kitchens, so maybe you’ll pick up a thing or two after reading this!
Preface
I’ll start by sharing that you absolutely don’t need the most expensive or artisanal knife and cutting board set. I hope to share my experience over the last few years so it can help you pick what’s best for you.
Best Knife & Cutting board
To save your time, I’ll share what has worked the best thus far in our kitchen first. As of today, these are the 2 I’ll confidently recommend to other homeowners:
We’ve spent a far share of money on knives, both manufactured and handmade from under $100 to over $300.
Our favourite knife happens to fall on the lower end of the pricing spectrum, and honestly isn’t very impressive on paper. However, we’ve found that this knife doesn’t require frequent sharpening, is very durable due to its stainless steel material and is weighty enough, but not heavy at all to use. The knives that are impressive on paper, i.e. hand-crafted with bougie names, simply just exist in our kitchen and we don’t reach for them very much.
As for cutting boards, I really hope to share what I’ve learnt about them and give one more recommendation down below.
In short, try to make wooden cutting boards your first choice amongst all available materials. The cutting board that topped my recommendation is truly premium made at a reasonable price point. I’ve tried another brand’s wood cutting board at a similar price point but it pales in comparison.
How to choose cutting boards
We used to be a plastic-only (specifically TPU) cutting board kitchen. Our reasons were:
Dishwasher-safe
Light
Flexible
Came in various colours to separate different food groups
No mould growth
What changed was when we learnt how plastic could be affecting our health earlier this year. While it’s one of those things that cannot be completely proven, we prefer to err on the safer side and to go with wood cutting boards instead!
To be frank, there are a couple of downsides to using wood cutting boards, especially in our home with a dishwasher. We now have to hand wash the cutting boards but we’ve found that they actually dry very quickly.
We tried not to purchase too expensive cutting boards in case they mould or require replacement. But if we are able to keep these starter boards for a long time, I’ll definitely be keen to purchase more expensive cutting boards that make a statement in the kitchen.
One good thing about wood cutting boards is that they feel good tactile-wise to use. It provides a better & more elegant surface for cutting than plastic. I also find that they contribute to the overall decor in the kitchen haha.
From my research, these types of wood are hardy enough to stay durable, but soft enough on our knife blades: Oak, Acacia, Teak, Maple & Walnut (be careful of nut allergies).
Tip: Buy different types of wood cutting boards to separate them for different uses. If you wish to buy from the same brand or type of wood, consider varying the sizes for easy differentiation.
Rubber Cutting Board
This is actually my favourite cutting board material ever. The reason it didn’t top my recommendation is because of its price. It’s the most expensive cutting board in my kitchen. There are definitely more expensive cutting boards, but I know some of us might still find it hard to justify spending this amount on a cutting board that is not quite widely used.
Rubber cutting boards are very popular in the culinary world! Sushi chefs use this particular rubber cutting board because it’s easy to keep sanitary and is very long-lasting. These days, rubber cutting boards are not just reserved for use by Japanese chefs, it’s quite widely adopted by chefs all over the world too.
We like it because it is dishwasher-safe. It also feels very good to use, in fact, I have a better experience with this than our wood cutting boards. I also read that we are able to resurface the rubber coating ourselves once it wears down with too many knife marks. I have a feeling this will last longer than our wood cutting boards!
I love everything about our rubber cutting board and don’t feel there are any functional cons apart from the price. I’d pay for this over and over again, even if there were to be a price increase!
How to choose knives
I do think every household will have their own preferences on where they buy knives. But we do have some general shopping tips:
Some knives with raw wooden handles are not durable because the wood will start to wear down with usage and frequent washing
Cheaper knives from DAISO, IKEA or the supermarkets generally become blunt quickly. Even with conscientious sharpening, the knife’s edge may not be high quality enough to withstand it
A chef’s knife or chopper are the most versatile types of knives
But don’t forget a bread knife too! It is great for cutting foods that are round like cherry tomatoes, not just for bread loaves.
Knife sets are great value and usually come with a holder too
If you prefer to purchase individual knives, 1 pairing knife, 1 chopper/chef’s knife and 1 bread knife should cover your kitchen for a start!
P.S. We’ve found that sharpness/bluntness can be subjective (& that’s ok) but most home cooks don’t seem to be aware that their knives are blunt haha
How to sharpen knives
We use a sharpening stone, but also have a sharpening steel for quick sharpening before food prep if needed.
I do feel most homes would benefit by going to a knife specialty shop to sharpen their knives once to twice a year. This way, you don’t have to learn how to use a sharpening stone or risk injuring yourself.
Tip: A sharp knife will never make you cry when you cut onions
Also, having a sharp knife is paramount for kitchen safety. A knife that is blunt is dangerous to use as your food can roll off the blade accidentally and you might cut yourself in that split second. Please be careful friends:)
