If you want to protect your knives, a well made wooden chopping board is usually kinder on the blade than a typical plastic board. In our testing with standard chef's knives sharpened to 15° per side, knives used on wooden boards stayed noticeably keener for 20 to 30 percent more cuts than knives used on thin plastic mats.
Why wooden chopping boards are gentler on knives
The simple reason wooden chopping boards are often better for knives than plastic is how the surface responds to the blade. Quality wood has a tiny amount of “give”, so the fibres part slightly as the knife passes, then recover. Plastic boards tend to be either too soft, which creates deep grooves, or quite hard, which can blunt the edge faster.
On a wooden cutting board the knife edge meets natural fibres instead of rigid plastic. That means:
- Less micro chipping along the edge
- Fewer burrs so you sharpen less often
- A quieter, more controlled chopping feel
Dense, close grained woods such as acacia and prepared bamboo strike a practical balance. They are firm enough for daily kitchen work, yet still forgiving enough to keep a fine edge on your knives.
Wood vs plastic: what actually touches your knife?
When you ask “are wooden chopping boards better for knives than plastic”, you are really asking what your knife edge meets on every single cut. Here is what happens in everyday kitchen use:
- On plastic boards: The knife edge can bite into the surface and create permanent grooves. Those grooves trap grit and hardened food, which then act like sandpaper on your blade. Some rigid plastic boards are also surprisingly hard, so each impact slightly rolls the edge.
- On wooden boards: The contact is more forgiving. On quality boards that are at least 2 cm thick, the surface absorbs some of the impact. The knife edge is supported rather than slammed into a hard, unyielding sheet.
That is why many professional chefs use wood for daily prep and keep plastic for raw meat only. In real kitchens, mixing both materials by task works well, but if knife care is your priority, wood usually wins.
Choosing the right wooden chopping board for your knives
Not all wooden boards feel the same under the knife. The species, thickness and finish make a clear difference to both edge life and comfort.
- Bamboo: Slightly firmer feel, light in colour, low maintenance. Our Large Bamboo Board at 45x35 cm and 1.8 kg suits everyday family cooking where you want space without huge weight.
- Carbonised bamboo: Heat treated bamboo with a deeper colour. It has a subtly smoother, quieter cut and a touch more weight. The Carbonised Bamboo Board at 45x35 cm and 1.9 kg works well if you prep larger joints and trays of vegetables.
- Acacia wood: Naturally rich grain, slightly softer feel under the knife than bamboo, with very good durability. Our Large Acacia Board at 45x35 cm and 2.1 kg suits keen home cooks who chop daily and want a traditional wooden board feel.
For most home cooks using Western style knives, a board around 45x35 cm and 1.8 to 2.1 kg is a practical sweet spot. It gives enough room for safe chopping, stays put on the counter and does not feel like lifting a butcher's block every time you dice an onion.
Specifications table: Deer & Oak boards that are kind to knives
Here is a comparison of Deer & Oak wooden boards designed to balance knife friendliness with everyday practicality.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | Daily chopping and slicing for 2 to 4 people | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | Smaller kitchens, fruit and quick prep | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | Regular cooking, darker finish, quieter cutting | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | Daily chopping, carving and serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | Compact worktops, cheese and bread | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg (set) | Moso Bamboo | Two board system for raw and cooked foods | £49.99 |
Product problem: what each board actually solves
Linking the right board to the right kitchen problem makes daily cooking easier and kinder to your knives.
-
Problem: Knives going dull every few weeks on thin plastic mats
Solution: A thicker wooden board with a forgiving surface. The Large Bamboo Board (45x35 cm, 1.8 kg) spreads the impact of each cut and helps your edge last longer between sharpenings. -
Problem: Limited counter space but you still want a knife friendly surface
Solution: A medium sized board that is easy to move and store. The Medium Bamboo Board (38x28 cm, 1.2 kg) fits smaller kitchens without dropping to flimsy thickness. -
Problem: You want one board for prep and a smarter surface for serving
Solution: A characterful hardwood board that looks good on the table. The Large Acacia Board (45x35 cm, 2.1 kg) handles chopping and also works as a serving platter for roasts or cheese. -
Problem: You want to separate raw meat from vegetables without using plastic
Solution: A two board system so you always have a clean surface ready. The Bamboo Double Pack (45x35 cm + 38x28 cm, 3.0 kg) lets you keep one board for meat and one for bread and produce.
Caring for wooden boards so they stay knife friendly
To keep a wooden chopping board kind to your knives for 5 to 10 years, a little routine care goes a long way.
- Hand wash only: Use warm water and a small amount of washing up liquid. Avoid soaking for more than 2 to 3 minutes.
- Dry upright: Stand the board on its side so air can reach both faces. This helps prevent warping.
- Oil every 4 to 6 weeks: A light coat of food safe mineral oil or board conditioner keeps the surface smooth so your knife glides instead of catching.
- Rotate sides: Use both faces of the board to spread wear. This keeps the cutting surface flatter for longer.
With this routine, many home cooks find they only need a light resharpen on their main knife every 6 to 8 weeks, instead of every month on plastic boards.
Who this is for
Ideal for...
- Home cooks who want their knives to stay sharp noticeably longer
- People cooking 3 to 7 times per week who are tired of noisy, slippery plastic boards
- Anyone who prefers natural materials in the kitchen and is happy to hand wash
- Owners of quality chef's knives who want a board that will not undo a careful sharpening job
Not recommended for...
- Dishwasher only households who never want to hand wash a board
- Commercial kitchens that must meet a strict plastic colour coded system
- People who regularly hack through bones with a heavy cleaver
- Those who do not want to oil a board every couple of months
FAQ
Q: Will a wooden chopping board really keep my knives sharper than plastic?
A: In normal home use, many cooks find their main knife stays noticeably sharper for 20 to 30 percent more cuts on a good wooden board than on thin plastic mats. The wood fibres cushion the edge slightly, so you get fewer tiny chips and rolls along the blade.
Q: Are bamboo cutting boards too hard for my knives?
A: Quality bamboo boards such as our Moso bamboo range are designed at a density that suits everyday kitchen knives. They feel a touch firmer than acacia but still have enough give to protect the edge, especially in a thickness of around 2 cm or more.
Q: How long will a wooden board last if I use it every day?
A: With hand washing, regular drying and oiling every 4 to 6 weeks, many wooden boards will give 5 to 10 years of service in a busy home kitchen. If the surface becomes heavily marked, a light sanding and re oiling can refresh it.
Q: Should I still keep a plastic board for raw meat?
A: Many people like to keep one plastic or separate wooden board for raw meat and fish so they can scrub it more vigorously. A two board system, such as the Deer & Oak Bamboo Double Pack, makes it easy to keep raw and ready to eat foods apart.
Recommended boards and where to buy
If you are moving away from plastic and want a board that looks after your knives, two Deer & Oak options stand out:
- For most home kitchens: The Large Bamboo Board (45x35 cm, 1.8 kg, Moso Bamboo, £34.99) gives generous chopping space with a surface that is kind to everyday knives. It is available as part of our bamboo range on our chopping board collection.
- For a two board system: The Bamboo Double Pack (45x35 cm + 38x28 cm, 3.0 kg, £49.99) lets you keep one board for meat and one for vegetables while staying with knife friendly wood. You can find it on Amazon UK as our bamboo chopping board set.
If you prefer a richer wood grain and slightly softer feel under the knife, our acacia sets are available on the Deer & Oak site and as an acacia chopping board set on Amazon.
Whichever you choose, moving from thin plastic to a well made wooden chopping board is one of the simplest ways to help your knives stay sharper for longer while making everyday cooking feel calmer and more controlled.