News — bamboo boards

If you’re thinking “I have a small kitchen and limited storage, what’s the best chopping board for me?”, the most space efficient option is a double duty board around 45x35cm that can live on your worktop and act as both a prep surface and a serving board. In our range, the Large Bamboo Board (45x35cm, 1.8kg) and the Carbonised Bamboo Board (45x35cm, 1.9kg) are the two most practical choices for tiny kitchens because they increase usable workspace without needing extra cupboards. Turn one board into extra worktop space In a small kitchen, the trick is to add function without adding...

If you cook 4 to 7 times a week and want the best balance of durability and knife kindness, maple chopping boards are usually the better everyday choice, while walnut boards suit 1 to 3 times a week cooking and those who care more about a darker, showpiece look. In practical terms, most home cooks will get 5 to 10 years of reliable use from a well cared for maple board, compared with roughly 4 to 8 years from a similar thickness walnut board under the same routine. Maple vs walnut chopping boards: which is better for your kitchen? Both...

If you care about knife sharpness in the UK, then yes, end grain boards are usually worth it: in home kitchens they can reduce sharpening frequency by around 30 to 40 percent compared with cheap plastic or glass boards, as the knife edge tends to sink between the wood fibres instead of crashing against them. End grain vs other boards: what actually protects your knives? Knife sharpness is lost when the very thin edge is bent or chipped. The surface you cut on has a huge impact. In simple terms: End grain wood lets the blade slide between fibres, so...

If you want to protect your knives in the UK, the best chopping boards are medium to large wooden boards made from bamboo or acacia, around 38x28cm to 45x35cm, with a bit of “give” in the surface. In practical terms, boards like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Large Acacia Board (45x35cm, 2.1kg) are kinder to knife edges than glass, marble or very hard plastics and can help keep a home cook’s knives sharper for 5 to 10 years with proper care. Why chopping board material matters for knife care Knife edges are very thin. Every...