News — acacia board

If you want to preserve your knife blades for 5 to 10 years of regular home cooking, the best choice is a thick wooden end grain chopping board around 45x35cm and 2kg in weight, such as a heavy acacia or bamboo board used with a gentle push cut. End grain wood allows the knife edge to slide between fibres instead of crashing into them, which keeps your blade sharper for longer compared with glass, stone or hard plastic boards. Why end grain chopping boards are kinder to knife blades End grain boards are made so the wood fibres stand upright,...

If you want a chopping board that doesn't dull knives, choose a medium to soft wooden board such as bamboo or acacia, around 2 cm thick, and avoid glass, marble or hard ceramic surfaces which can blunt a knife edge in as little as 3 to 5 uses. Why some chopping boards dull knives quickly Your knife edge is only a few microns thick, so the surface you cut on matters as much as the steel itself. Hard or abrasive boards act like sandpaper on that fine edge. Glass and marble: Extremely hard. They can roll or chip an edge...

If you want the best wooden chopping board for knife care in the UK, a medium sized board made from end grain or medium hardness wood is ideal. In the Deer & Oak range, the Large Acacia Board (45x35cm, 2.1kg) gives the best balance for knife edge protection, stability and daily kitchen use, with the Carbonised Bamboo Board (45x35cm, 1.9kg) a close second for those who prefer a slightly lighter feel. Why wooden chopping boards are better for knife care If you care about your knives, the first rule is simple: avoid glass, stone and hard plastic boards. They blunt...

If you care about knife sharpness, wooden chopping boards are kinder to your blades than plastic. In home tests and professional kitchens, cooks typically find that a quality wooden or bamboo board helps a knife stay sharp for around 20 to 30 percent longer than a hard plastic board used for the same tasks. Wooden vs plastic chopping boards for knife sharpness? So what is the best chopping board material if you want to keep a fine edge on your knives? In simple terms: choose a medium firm wooden or bamboo board, not a hard plastic board. Here is why....