News — acacia

If you want your kitchen knives to stay sharp for more than 6 to 12 months of regular use, you should avoid glass chopping boards completely and use wood or bamboo instead. Glass boards are on average 5 to 10 times harder than a typical knife edge, which means every cut is like hitting your blade against a sheet of fine sandpaper. Why glass chopping boards are so harsh on knives Glass looks clean and modern, so why avoid a glass chopping board for knives in a busy kitchen? The problem is simple: hardness and impact. Harder than your knife:...

If you want to preserve your knife edges for 5 to 10 years of regular home cooking, the best wooden chopping boards are medium hardness end or edge grain boards made from species like bamboo and acacia, at least 2 cm thick and around 38x28cm to 45x35cm in size. In simple terms, a board like the Deer & Oak Large Acacia Board (45x35cm, 2.1kg) gives your blades a kinder surface than glass, steel or very hard stone, so you sharpen less often and your knives stay safer and sharper for longer. What makes a wooden chopping board kind to knife...

If you care about your knives, a well made wood or bamboo chopping board will keep them sharper up to 2 to 3 times longer than glass or ceramic, but traditional hardwood is still slightly kinder on knife edges than bamboo. That said, high quality Moso bamboo boards, like the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg, offer a very practical balance of eco friendly credentials, durability and knife comfort for most home kitchens. Wood vs bamboo: which chopping board is best for your knives? When people ask “what’s the best chopping board for knives?”, the honest...

If you care about your knives, the best cutting board for most home cooks is a medium or large wooden board, around 38x28cm to 45x35cm, used alongside a small plastic board just for raw meat. That mix gives you kinder contact for your knife edge, around 5 to 10 years of life from a quality wooden board, and easy hygiene for higher risk foods. Wood vs plastic: which is actually best for your knives? For knife care, wood wins in almost every daily kitchen task. A well made wooden board in bamboo or acacia is slightly forgiving, so the blade...