News — acacia cutting board

If you want the best wooden cutting boards for knives in the UK, choose a board that is at least 38x28cm, made from bamboo or acacia, and around 1.2 to 2.1kg in weight to protect your blades and stay stable on the worktop. In practice, that means boards like the Deer & Oak Large Bamboo Board at 45x35cm, 1.8kg or the Large Acacia Board at 45x35cm, 2.1kg are among the best options for everyday British home cooks who care about their knives. What makes a wooden cutting board best for knives? For a board to be genuinely kind to your...

If you want to keep a kitchen knife sharp for 5 to 10 years, the single biggest factor after sharpening is your chopping board. Hard glass or ceramic boards can dull a knife edge in as little as 1 or 2 uses, while a well chosen wooden board can help it stay sharper for weeks of daily cooking. Why do some chopping boards dull knives faster? Every cut is a collision between steel and surface. When that surface is too hard, too gritty or too uneven, the fine edge of your knife is crushed or rolled over long before its...

If you handle raw meat more than once a week, a high quality wooden chopping board that is at least 38x28cm and at least 1.2kg is usually safer and more durable than a thin plastic board, as long as you wash it with hot soapy water within 10 minutes of use and let it dry upright for at least 8 hours. Wooden vs plastic chopping boards for raw meat: the short answer So, are wooden chopping boards better than plastic for raw meat? In most home kitchens, yes, as long as you care for the wood properly. Hardwood and bamboo...

If you want the most knife friendly cutting board for daily cooking, maple wins by a small margin, but high quality Moso bamboo and acacia boards sit very close behind and will still protect a sharp edge for 5 to 10 years when used and cared for properly. Bamboo vs acacia vs maple: which is kindest to your knives? When people ask us “what’s the best board for my knives?”, we look at three things: hardness, grain and how the surface behaves under the blade. Maple (typically hard maple) is usually around 1450 Janka. It is considered the classic knife...