Evidence-backed tests across 17 knife steels show cypress preserves edges far longer - lower friction, later micro-rolls, and 17–22% less degradation than teak, whose hardness and silica abrade blades. Get practical guidance on grain choice and knife–HRC pairing, with end-grain cypress recommended for most knives, especially thin, high-HRC Japanese blades.

Discover how 18 months of controlled testing shows the Prestige’s added stability preserves knife edges about 22% longer than Chop-N-Slice. Get clear guidance on who each board suits and the maintenance habits that maximize edge life.

Keep wood cutting boards flat and food-safe by oiling all six sides on a schedule and drying vertically after every wash, with airflow-first fixes if cupping starts.

Learn how to choose and care for a large wooden cutting board that stays put, preserves your knives, and quiets the chop - complete with expert reviews of Larchwood, OPINEL, and John Boos and simple at-home tests to find your best fit.