Marble Cutting Board Dull Knives

Contrary to popular belief a dull knife is actually dangerous to use because it requires much more force to get the same job done as a sharp knife.

Marble cutting board dull knives.

But this impermeable characteristic makes it a preferred material for chopping boards. They should actually preserve your knives better than other cutting boards if proper cutting technique is used. Although visually pleasing and long lasting marble may not suit all types of kitchens. Instead marble cutting boards are best suited for baking and pastry making.

The first thing to understand is how knives actually become dull. Letting it clatter around a drawer. In most cases your cutting board will outlast the life of your knives as it can dull them significantly with each use. Any avid baker should have a marble cutting board pastry board in their toolkit as it is an essential tool used in the baking process some key benefits of a marble.

Make sure to use a wood or plastic cutting board to keep your knife blade sharp for a long time. But whatever you do please don t cut on your marble granite or solid surface countertops we ll show you which cutting boards you should steer clear of and which are the right ones to use. But as a tropical closed grained hardwood teak costs the most 25 to 500 and has a high silica content so frequently cutting on a teak cutting surface will dull your knife blade. Marble is known to have a very hard and non porous top surface which can dull knives.

Would that their businesses join the countless knife blades they ve already sent to an early grave. Types of wooden cutting boards to avoid include oak as it soaks up too much water along with teak and bamboo as both are very hard woods that can quickly dull your knives. Keeping a knife sharp is thus of utmost importance which is why we often are asked which cutting board is best for knives. When it comes to the different grain options end grain which runs along the short sides of the board is the top choice as it s the strongest and most resistant to.

Frankly i don t know why anyone even makes glass or marble cutting boards. Your knife won t gouge the plastic on most chops and slices but if the knife blade comes down particularly hard on the board it can lock in place as if it s cutting on a rail. With a rubber cutting board the knife should not need to be dragged along the board when it reaches the board. Other boards are so hard that they dull the blades of your knives.

The marble can easily damage your knife causing dullness or chipping in your knife blades edge.