Materials, Craftsmanship & History

See how rubber cutting boards protect knife edges, reduce chopping noise, and improve hygiene compared with wood, plastic, and composites, using standardized tests on edge retention, decibel levels, and maintenance. Use the findings to choose a board that keeps prep quieter while extending blade life and simplifying cleanup.

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.

Microscope-backed testing across 378 sessions shows end-grain wood and natural rubber keep knives sharper far longer than plastic or bamboo, with hardness and grain orientation the key drivers of edge wear. Get practical maintenance guidance and a simple at-home test to verify your board’s impact.

Choose tight-grain hardwoods like maple or walnut in the 1,000-1,400 Janka sweet spot to protect knife edges and reduce microbial risk. Then use a simple routine: hot rinse, vertical drying, and monthly mineral oil to keep boards safe and stable.